Arroz Con Gandules / Rice with Pigeon Peas
Arroz Con Gandules / Rice with Pigeon Peas

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, arroz con gandules / rice with pigeon peas. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Don't worry if the bottom layer burns a bit as you finish cooking the rice–this.

Arroz Con Gandules / Rice with Pigeon Peas is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Arroz Con Gandules / Rice with Pigeon Peas is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have arroz con gandules / rice with pigeon peas using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Arroz Con Gandules / Rice with Pigeon Peas:
  1. Make ready 2 cup Long Grain Rice
  2. Take 4 cup Hot Water or Beef Broth ( add more water if needed )
  3. Make ready 1/2 cup Sofrito
  4. Make ready 1 can Gandules ( 16 oz )
  5. Take 2 tbsp Alcaparrado (capers/olives/pimento mixed)
  6. Take 1 packages Sazón con achiote
  7. Take 1 can Tomato Sauce
  8. Get 1 pinch Salt & Pepper ( to your taste )
  9. Take 3 tbsp Oil

Arroz con Gandules is a meat and rice dish savored by Latinos during Christmas, holidays and special occasions. This recipe has been scaled to serve a large. 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.

Steps to make Arroz Con Gandules / Rice with Pigeon Peas:
  1. In a medium pot, add oil, tomato sauce, alcaparrado, sofrito and Sazón.
  2. Cook 4 minutes then add the rest of the ingredients.
  3. Bring to a boil & cook on high until most of the water is absorbed.
  4. Once the water is absorbed, stir gently from bottom to top only once or twice.
  5. Cover, turn heat to low and cook 30 minutes or until rice is tender.
  6. from elboricua.com

This Arroz con Gandules recipe only needs a few essential GOYA® pantry staples, so your family can. Gandules (aka pigeon peas) are an exotic ingredient to most folks outside of the Caribbean. Pigeon peas, popular throughout the Caribbean West Indies Check her arroz con gandules recipe and you will see that it does have pork. Needless to say, if you do not want to add pork that is your prerogative. Pour in pigeon peas (gandules) and let boil for a minute.

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