Vegan Arroz Con Gandules Recipes

Steps:

• Rinse the rice with cold water, drain and set aside.
• Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
• Before serving, fluff the rice and add the cilantro.

Steps:

• *****Notes: In some cases, the rice is not perfect after cooking. If rice is too wet but soft, continue cooking in 4 minute intervals until perfect. If rice is hard, add some tablespoons of broth and continue cooking in 4 minute intervals. If texture resembles mashed potatoes, throw out and start over.
• In a larger saute pan with lid, add equal parts of butter and olive oil to saute vegetables. Turn stove to medium heat. Dice onion, garlic, and seed and dice red bell pepper. Saute bell pepper and onion for about 3 minutes. Add garlic, saute for another 40 seconds. Add 1/2 teaspoon of sea salt and 1/2 teaspoon black pepper. Stir to combine.
• Add 1 cup of rice with the vegetables, mix to combine and coat the rice with oil and butter mixture. Saute shy of 1 minute.
• Add two cups of vegetable broth and the other cup of rice. Drain gandules and capers, add to rice and broth. Add bouillon cube, Sazon Con Azafran, 1 teaspoon of sea salt, and capers. Add last cup of broth and stir to combine extremely thoroughly for even cooking of the color and flavor. Add one tablespoon of oil, less if mixture is already oily. Stir. Turn on high heat and bring to a boil. Allow rice to boil uncovered on high heat until most of the liquid above the rice is absorbed (but rice is not completely done or dry). This should take about 10 minutes. Next, cover lid and turn heat to low. Cook for 20 minutes. Fluff with fork, turn heat off, cover and let sit for at least 10 minutes. Serve hot.