PIGEON PEA RICE: ARROZ CON GANDULES
Provided by Ingrid Hoffmann
Categories side-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.
ARROZ CON GANDULES (RICE WITH PIGEON PEAS)
Feed a crowd with this authentic Arroz con Gandules recipe, which was handed down to me from my mom. It's a staple with the "familia" at all our gatherings. -Evelyn Robles, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook Sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.
Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 537mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
PUERTO RICAN ARROZ CON GUANDULES (PIGEON PEA RICE)
Steps:
- wash your rice. it is easier with a strainer.when your water runs completely clear, put your rice to the side. heat your pot on medium heat. add olive oil. in another pot, heat up the 3 cups of water with the sazon, adobo, and beef base. when the olive oil is hot, add pork, garlic and sofrito. saute it for about 5 minutes. add olives. in the olive oil pot, add rice and stir once. add in guandules (pigeon peas). when the water starts to simmer, pour it in with the rice. after you put the water in, you are going to stir the rice only 3 times until it is done cooking. 1st time: right after you put in the water, stir so the rice becomes loose. 2nd time: leave on medium heat and uncovered, until you cant see anymore water. dont wait until it dries out completely. just until there is no more water. stir it again and cover it. put it on very low heat. 3rd time:cook until done. check after 15 minutes. do not stir it. taste if it is done first. if it is not done, cover it up again and check in the next 5 minutes. continue to do that until it is fully cooked. when it is done, then you can stir it one last time and turn the stove off. enjoy. at the end, you may have hard rice on the bottom. alot of hispanics eat it. but some people may not like it. so when you stir your rice that last time, dont scrape the bottom because you dont want hard and soft rice mixed together.
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