Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, arroz con gandules / rice w pigeon peas. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Arroz con Gandules / Rice w Pigeon Peas is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Arroz con Gandules / Rice w Pigeon Peas is something that I’ve loved my whole life. They are nice and they look fantastic.
There's nothing more quintessentially Puerto Rican than arroz con gandules. Stir the rice to get it submerged and distribute the pigeon peas throughout. Cover and allow the rice to absorb all the visible liquid.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook arroz con gandules / rice w pigeon peas using 18 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Arroz con Gandules / Rice w Pigeon Peas:
- Prepare 1/4 cup chopped Chorizo or Spicy Sausage (Salchichón)
- Get 1 can (15 oz.) Gandules (Pigeon Peas)
- Take 1 clove minced Garlic
- Get 1/2 cup chopped Red Onion
- Take 1/4 cup chopped Green Peppers
- Take 1/4 cup Roasted Red Peppers
- Take 1 packages Chicken Bullion
- Take 1 packages Sazon with Culantro and Achiote
- Take 2 tbsp of Sofrito
- Prepare 1 tbsp Adobo Goya
- Get 1/2 tsp dried Oregano
- Prepare 2 tbsp sliced Pimento stuffed Green Olives
- Make ready 4 oz Tomato Sauce
- Prepare 1 bunch Fresh Cilantro
- Make ready 1 Salt and Pepper to taste
- Prepare 2 cup White Rice (uncooked)
- Make ready 2 1/2 cup Water
- Make ready 2 tbsp of Extra Virgin Olive Oil
After all, rice and pigeon peas is the classic holiday meal. This Arroz con Gandules recipe only needs a few essential GOYA® pantry staples, so your family can. Arroz Con Gandules is a traditional Puerto Rican dish. It's usually made for special occasions.
Steps to make Arroz con Gandules / Rice w Pigeon Peas:
- In a medium pot, on medium heat, add oil, sofrito, garlic, onions, green peppers, red peppers and chorizo. Cook until onions are translucent.
- 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.
- Add rice, water, cilantro and salt and pepper to taste. LEAVE UNCOVERED on medium heat until water is almost completely dissolved.
- 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!
- Buen Provecho :-)
Arroz Con Gandules (Rice with Pigeon Peas) is a Puerto Rican dish popular in the Carribean. The pigeon peas are loaded with fiber which makes this a healthy side if cooked right. Pernil without arroz con gandules is like turkey without stuffing—the arroz completes any holiday meal in the Greater Antilles (especially Puerto Scatter pigeon peas over. Bring to a boil, then reduce heat to medium-low. Known as Puerto Rico's national dish, arroz con gandules is mellow, gently seasoned stewed rice and pigeon peas (a small dried bean).
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