Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, arroz con gandules (puerto rican rice and peas). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
This Puerto Rican rice recipe calls for canned pigeon peas, and those can be found in most large grocery stores, specialty groceries, or online. Arroz con gandules can be served alone or with a variety of sides such as pollo guisado (chicken stew), tostones, and a light salad. Add the olives, capers, adobo, cumin, garlic, rice and sofrito and sauté for two minutes over moderate heat.
Arroz con gandules (Puerto Rican rice and peas) is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Arroz con gandules (Puerto Rican rice and peas) is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook arroz con gandules (puerto rican rice and peas) using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Arroz con gandules (Puerto Rican rice and peas):
- Take 2 tbsp sofrito
- Take 1 tbsp adobo
- Make ready 1 tbsp garlic powder
- Make ready 1/2 can tomato sauce
- Make ready 1 envelope sazon
- Prepare 2 envelope goya pork boullion
- Prepare 1 tbsp oil
- Make ready 1 can gandules (pigeon peas) with liquid
- Get 2 gandules can of water
- Make ready 1 1/2 cup rice
One of the main reasons why this is served for special occasions is because it serves A LOT of people. 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 and cover with plastic wrap. Traditionally served for Noche Buena, arroz con gandules is also a big hit for a family get-together or just for your everyday weeknight dinner.
Steps to make Arroz con gandules (Puerto Rican rice and peas):
- Please measure your rice to water according to directions on rice bag. I never measure, I just go by what I see. Usually my water is about 1/2 inch above the rice in the pot
- In a medium sized aluminum rice pot, heat oil and sofrito on medium high heat until oil turns green, stirring constantly
- Add adobo, garlic powder, sazon, pork flavor, tomato sauce, water and pigeon peas and bring to a boil
- Wash rice and add to pot stirring occasionally (so that the rice doesn't stick)
- Lower heat once rice seems to have just a coat of liquid on top, cover and let cook for about 20 minutes. Do not stir too many times once heat is lowered as it will make your rice mushy.
- Rice is done when rice grains are open.
- Note: you can also use corn, Vienna sausages, red beans, chorizo, chicken, cut ham or just plain yellow rice instead of using gandules. This is the typical recipe for Puerto Rican rice. I also add pimiento sometimes.
Caribbean Celebration Food 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. Puerto Rican Rice You haven't had rice that blows you away until you try Puerto Rican Rice (Arroz con Gandules)! This rice with pigeon peas is a must-have with every meal, party or BBQ! Arroz Con Gandules (Puerto Rican Rice and Pigeon Peas) Arroz con Gandules – also known as Puerto Rican Rice with Pigeon Peas – is Puerto Rico's national dish for a reason!
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