Arroz con Gandules / Rice and Pigeon Peas
Arroz con Gandules / Rice and Pigeon Peas

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, arroz con gandules / rice and pigeon peas. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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. This Arroz con Gandules recipe only needs a few essential GOYA® pantry staples, so your family can.

Arroz con Gandules / Rice and Pigeon Peas is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Arroz con Gandules / Rice and Pigeon Peas is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have arroz con gandules / rice and pigeon peas using 17 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Arroz con Gandules / Rice and Pigeon Peas:
  1. Get 4 cup water
  2. Take 1 medium yellow onion diced
  3. Make ready 1/2 jar of olives with pimentos & juice
  4. Make ready 2 tbsp recaito
  5. Prepare 2 envelope sazon achiote
  6. Take 1 tsp fresh cilantro
  7. Make ready 2 cup long grain rice
  8. Take 15 oz can Gandules
  9. Make ready 4 clove garlic minced
  10. Take 1/2 cup sofrito
  11. Get 4 tbsp canola oil
  12. Prepare 1 tbsp dry oregeno
  13. Get 1 tsp adobo
  14. Make ready 1 salt
  15. Prepare 1 black pepper
  16. Get 2 tbsp tomato paste
  17. Take 1/2 oz pork, bacon, or ham chopped up

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. 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.

Steps to make Arroz con Gandules / Rice and Pigeon Peas:
  1. in a large 6 qt heavy pot add oil, cook pork,ham or bacon till brown
  2. add onions cook till tender, then add sofrito, recaito, tomato paste, rinsed rice, garlic, cilantro, olives & juice, sazon, salt, pepper, adobo, and rinsed pigeon peas, mix well then add 4 cups of water bring to a rolling boil, then reduce to medium low heat cover for about 20 mins or till rice is tender.

Bring to a boil, then reduce heat to medium-low. Cover saucepan and simmer until rice is tender and liquid is absorbed. 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 a traditional Puerto Rican dish.

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