Arroz con Gandules / Rice w Pigeon Peas

Arroz con Gandules / Rice w Pigeon Peas. Arroz con gandules freezes very well, so make a big batch and portion it into storage bags for a quick weeknight side dish. To reheat, transfer into a microwave safe bowl Stir the rice to get it submerged and distribute the pigeon peas throughout. Cover and allow the rice to absorb all the visible liquid.

Arroz con Gandules / Rice w Pigeon Peas Pigeon peas are legumes that have a nutty flavor and are frequently paired with rice and other grains. They can be found dried, canned or ground for flour. Arroz con gandules can be served alone or with a variety of sides like Pollo guisado (chicken stew), tostones, and a light salad. You can cook Arroz con Gandules / Rice w Pigeon Peas using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Arroz con Gandules / Rice w Pigeon Peas

  1. You need 1/4 cup of chopped Chorizo or Spicy Sausage (Salchichón).
  2. You need 1 can of (15 oz.) Gandules (Pigeon Peas).
  3. It's 1 clove of minced Garlic.
  4. It's 1/2 cup of chopped Red Onion.
  5. It's 1/4 cup of chopped Green Peppers.
  6. It's 1/4 cup of Roasted Red Peppers.
  7. It's 1 packages of Chicken Bullion.
  8. Prepare 1 packages of Sazon with Culantro and Achiote.
  9. It's 2 tbsp of of Sofrito.
  10. It's 1 tbsp of Adobo Goya.
  11. You need 1/2 tsp of dried Oregano.
  12. You need 2 tbsp of sliced Pimento stuffed Green Olives.
  13. It's 4 oz of Tomato Sauce.
  14. You need 1 bunch of Fresh Cilantro.
  15. You need 1 of Salt and Pepper to taste.
  16. It's 2 cup of White Rice (uncooked).
  17. Prepare 2 1/2 cup of Water.
  18. Prepare 2 tbsp of of Extra Virgin Olive Oil.

Arroz Con Gandules is a traditional Puerto Rican dish. It's usually made for special occasions. Arroz con Gandules is the meal everyone in the Caribbean enjoys for the holidays or other celebrations with family and friends. After all, rice and pigeon peas is the classic holiday meal.

Arroz con Gandules / Rice w Pigeon Peas instructions

  1. In a medium pot, on medium heat, add oil, sofrito, garlic, onions, green peppers, red peppers and chorizo. Cook until onions are translucent..
  2. Add tomato sauce, can of gandules (with liquid), green olives, adobo, chicken bullion, sazon and dried oregano. Stir thoroughly and cook covered for about 3 minutes..
  3. Add rice, water, cilantro and salt and pepper to taste. LEAVE UNCOVERED on medium heat until water is almost completely dissolved..
  4. As soon as water is almost dissolved, stir twice scooping from the bottom up and over. Cover and lower heat to low and cook for about 20 minutes. DO NOT UNCOVER LID. After 20 minutes, stir the rice. It should be fluffly and golden. If not, cover for 10 more minutes and voila!.
  5. Buen Provecho :-).

This Arroz con Gandules recipe only needs a few essential GOYA® pantry staples, so your family can. Pernil without arroz con gandules is like turkey without stuffing—the arroz completes any holiday meal in the Greater Antilles (especially Puerto Rico, Cuba Scatter pigeon peas over. Bring to a boil, then reduce heat to medium-low. Arroz con Gandules is a tasty and kidney-friendly rice dish that is healthy and festively colorful — a perfect meal for family or to serve at a dinner party. Add Sofrito, Bijol® powder, tomato paste, garlic, oregano, bouillon cube and pigeon peas.

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