Arroz Con Gandules Puerto Rican Rice With Pigeon Peas Food

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BROWN RICE AND PIGEON PEAS (ARROZ CON GANDULES)



Brown Rice and Pigeon Peas (Arroz Con Gandules) image

This is one of my favorite recipes of any kind. It's tasty, healthy, easy, quick, and I'm happy eating it for days on end. It's based on a Goya recipe that I adapted to use brown rice for better nutritional value. If you want to eat more whole grains but just can't find appetizing ways to prepare them, give this a try. It can also be made with long-grain white rice if you prefer (not jasmine rice or anything like that, just the ordinary kind). The canned pigeon peas and sazon can both be found in the latino/hispanic/international section of most US supermarkets.

Provided by Mary the Disturbed

Categories     Brown Rice

Time 42m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 slices smoked bacon, diced
1/2 cup onion, diced
2 garlic cloves, minced
1 (15 ounce) can pigeon peas (gandules)
1 packet goya sazon goya with coriander and annatto
1/2 cup tomato sauce
3 cups water
2 cups long grain brown rice

Steps:

  • Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
  • Stir in all remaining ingredients except rice. Bring to a boil.
  • Stir in rice, cover, and reduce heat to a simmer. Simmer until rice is tender (about 40-45 minutes if you're using brown rice, 25-30 minutes if you use white rice.

RICE WITH PIGEON PEAS - ARROZ CON GANDULES



Rice With Pigeon Peas - Arroz Con Gandules image

This is one of my favorite Puerto Rican rice recipe. I love pigeon peas. You can find sazon and pigeon peas in the hispanic section of the grocery store. Pigeon Peas are Puerto Rico's national dish. This recipe is from About.com.

Provided by 1PugMom2

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1/2 cup sofrito sauce
1/2 cup chopped ham (or cooked pork pieces)
2 cups rice
4 cups water
1 1/4 ounces , goya sazon seasoning found in latin markets
1 (15 ounce) can pigeon peas (drained and rinsed)

Steps:

  • 1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
  • 2.Add the rice, water, sazon and pigeon peas.
  • 3.Bring to a boil. Let boil for 2 to 3 minutes.
  • 4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
  • TIP: Do not use a lid with a vent that allows the steam to escape.
  • Never lift the lid while cooking.
  • 5.When finished cooking, stir the rice before serving. It should be light and fluffy.

PIGEON PEA RICE: ARROZ CON GANDULES



Pigeon Pea Rice: Arroz con Gandules image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

1 teaspoon vegetable oil
8 strips bacon, finely chopped
1/2 cup finely chopped onion
1/2 cup finely chopped cilantro leaves
2 cups long-grain white rice
1 (10-ounce) can chopped tomatoes and green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
Pinch achiote powder, optional
1 (15-ounce) can green pigeon peas (gandules), rinsed and drained
2 tablespoons tomato paste
4 cups water
Chopped fresh cilantro leaves, for garnish

Steps:

  • Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.

ARROZ CON GANDULES (RICE AND PIGEON PEAS)



Arroz Con Gandules (Rice and Pigeon Peas) image

This recipe starts with fresh pigeon peas and I am translating it from Spanish. It comes from an old cookbook, originally published in 1954 called "Cocina Criolla" by Carmen Aboy Valldejuli who was born in 1912. So I suppose she would know Puerto Rican cooking if anyone does!

Provided by threeovens

Categories     Rice

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb pigeon peas, picked over and rinsed clean (fresh gandules)
10 cups water, divided
4 teaspoons kosher salt
1/2 ounce bacon, minced
1 ounce ham, minced
1 medium onion, minced
1 aji bell peppers, seeded and minced (small sweet pepper that resembles an habanero)
1 green bell pepper, seeded and minced
1 medium tomatoes, minced
3 stems culantro, minced
3 fresh cilantro stems, minced
3 tablespoons achiote oil (Achiote Oil)
1/4 cup tomato sauce
3 pimento stuffed olives
1/2 teaspoon capers
2 1/4 cups long grain white rice

Steps:

  • Soak pigeon peas overnight in 6 cups of water; drain and discard water.
  • In a large, covered pot, combine peas with 4 cups water and bring to a boil over high heat; cover, reduce heat to medium, and cook 30 minutes.
  • Season with salt and cook 15 minutes more; drain, reserving 3 cups of the cooking liquid (you may need to add more water to end up with the 3 cups).
  • Meanwhile, in a Dutch oven, lightly brown the bacon and ham; add in the remaining sofrito ingredients and saute, over low heat until all the ingredients are tender and the tomatoes break down.
  • Stir in the additional ingredients and combine well; stir in the peas and rice.
  • Add the 3 cups of reserved cooking liquid and let cook, uncovered, until almost dry (it will look like little volcanos are erupting); stir up the rice from the bottom.
  • Cover and turn the heat down to the lowest setting and let cook 30 minutes, turning the rice, from the bottom, once halfway through cooking.
  • NOTE: This is how the dish is supposed to be cooked. I prefer to add the olives after the last turning of the rice for a "cleaner" flavor.

ARROZ CON GANDULES (RICE AND PIGEON PEAS)-A PUERTO RICAN FAV



Arroz Con Gandules (Rice and Pigeon Peas)-A Puerto Rican Fav image

Make and share this Arroz Con Gandules (Rice and Pigeon Peas)-A Puerto Rican Fav recipe from Food.com.

Provided by kimjunae

Categories     Short Grain Rice

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

2 cups white rice (short grain)
1 (15 ounce) can pigeon peas
1 (5 g) packet sazon goya
4 ounces tomato sauce
1 teaspoon chicken bouillon
2 tablespoons sofrito sauce
2 cups water
2 tablespoons olive oil
2 teaspoons adobo seasoning

Steps:

  • Pour olive oil in a cast iron/aluminum pot until hot.
  • Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil.
  • Pour in pigeon peas (gandules) and let boil for a minute.
  • Pour in rice.
  • Stir ONCE and put the lid on it, sealing tightly.
  • Let sit for 20 minutes on low-medium.
  • If the rice looks gummy DO NOT STIR IT, just put the lid back on and wait until the rice is firm (ready).
  • If you desire the crunchiness on the bottom, once the rice is done cooking, put the temp on very low temp and let it sit for about 5 minutes. The bottom will loosen up from the moisture (since it it's done cooking).

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