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! It's a flavorful Puerto Rican rice dish made with gandules (pigeon peas), green olives and sofrito. Treat your friends and family to this famous rice tonight!
Provided by Jessica - The Novice Chef
Categories Side Dishes
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Heat a large heavy bottomed pot, or a caldero if you have one, over medium heat. If using ham or bacon, slowly cook the meat until crispy, remove meat from pot and set aside leaving the drippings. If not using meat, add olive oil before continuing with the next step. 2. Then, add the gandules, tomato sauce, green olives, sofrito, salt, adobo seasoning, sazon, ground black pepper and ground cumin. Stir to fully combine. 3. Once the mixture becomes fragrant, pour in the water and bring it to a boil over high heat. Bring the mixture to a boil and then add the rice. Stir until rice is submerged and pigeon peas are distributed evenly. 4. Reduce the heat to medium-low, cover, and cook for about 25 minutes. You can add your ham or bacon back in now if you want, or wait to add it in again before serving. Traditionally the rice would be covered with a banana or plantain leaf. However, a tight fitting pot lid will work just fine! 5. About half way through cooking, remove the lid and stir, making sure to scrape up any rice stuck at the bottom of the pan. This is a very touchy subject - some Puerto Ricans insist that you don't stir the rice while cooking. That the crispy bottom bites are the best part! While others would prefer more evenly cooked rice. Whatever you do, if you do stir the rice, make sure you only do it once or the rice can become sticky. 6. After simmering for 25 minutes, remove the arroz con gandules from the heat and let it sit for an additional 30 minutes before serving. This is called letting the rice "steam". The rice is done once all the liquid is absorbed. 7. After letting the rice rest for about a half hour, remove the lid. Fluff and stir the rice, then serve warm with fresh cilantro, if desired.
Nutrition Facts : Calories 257 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1265 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS)
Every step and ingredient adds something important to this recipe from the Puerto Rican-born chef and writer Reina Gascón-López. Annatto seeds steeped in oil give the rice its signature marigold hue. The banana leaf imparts a subtle tropical aroma to the rice as it cooks. Olives, ham, beer and peppers with their brine offer salt, fat, acid, umami and a bright pop of color. The sheer number of flavors layered into this dish make it a delight to unpack. The most exhilarating layer is the last one: pegao, the crisp, glassy shards of rice at the bottom of the pot. Gandules (pigeon peas) make this version of rice and beans distinctly Caribbean. Ms. Gascón-López prefers to start with dry gandules, which her family sometimes ships to her from Puerto Rico, then flavors the pot with some sofrito, a bay leaf or two and a smoked pork neck. If you have trouble finding dry pigeon peas, they are often labeled as toor at Indian grocery stores.
Provided by Samin Nosrat
Categories dinner, grains and rice, vegetables, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Lay 1 banana leaf (or more, if needed) flat on a large cutting board, then set the lid of a large Dutch oven or similar pot on top. Use a paring knife to trace around the lid, and cut the leaf (or leaves) so that they will fit properly inside the pot. Cover with a clean dishcloth and set aside.
- In a small saucepan, cook the neutral oil and annatto seeds over medium heat, allowing the seeds to infuse the oil. After 2 to 3 minutes, when the oil begins to bubble and the seeds start to crackle, turn off the heat and allow the oil to cool completely. Pour the cool oil through a fine-mesh strainer, reserving seeds for another round of infusing, if desired.
- Make the sofrito: Use a food processor or high-speed blender to pulse the onion, red and green bell peppers, cubanelle pepper, garlic, cilantro, scallions, ají dulce peppers (if using) and culantro (if using), adding 1 to 2 tablespoons of water if needed to achieve a smooth, salsa-like consistency. Stir in 3/4 teaspoon sazón and set aside. (The sofrito makes about 2 cups. Refrigerate it for up to 5 days or portion it into ice cube trays or plastic containers, and freeze up to 6 months.)
- Set the large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons annatto oil and the ham or fatback. Sauté until crisp and most of the fat has rendered, about 6 minutes. Add 1/4 cup sofrito, the olives and 1 tablespoon sazón, stirring until sofrito is fragrant, about 3 minutes.
- Next, add pigeon peas and sauté for another 3 minutes. Season with adobo, salt and black pepper to taste.
- Reduce heat to medium. Add rice, stirring until grains are all coated, seasoned and starting to toast. If there isn't enough oil to generously coat all of the rice and peas in the pot, add the remaining tablespoon of annatto oil. This will help form a delicious golden bottom crust called pegao.
- Once the rice is toasted, stir in the beer and cook for about 3 minutes, then add the reserved pigeon-pea liquid (or 2 1/2 cups water) and roasted red pepper brine. Taste the cooking liquid and adjust salt as needed; it should be pleasantly salty.
- Gently stir rice, then spread about half the thinly sliced roasted red pepper over the rice. Drizzle with olive oil. Cover rice with prepared banana leaves, then cover pot with its lid and cook for 22 minutes.
- Once the time has passed, remove the lid, open the banana leaves and gently fold the rice onto itself from the outside in to form a mound in the center of the pot. Reduce heat to medium-low, replace banana leaves and lid and continue cooking for 20 to 25 minutes to allow pegao to form at the bottom of the pot.
- To serve, spoon rice atop a platter layered with fresh banana leaves. Garnish with remaining sliced roasted peppers. Use a metal spatula to scrape pegao out of the pot and serve on a separate plate. Be careful, because everyone will fight over it!
PIGEON PEA RICE: ARROZ CON GANDULES
Provided by Ingrid Hoffmann
Categories side-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
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.
RICE WITH PIGEON PEAS - ARROZ CON GANDULES
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
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.
ARROZ CON GANDULES (RICE WITH PIGEON PEAS)
Feed a crowd with this authentic Arroz con Gandules recipe, which was handed down to me from my mom. It's a staple with the "familia" at all our gatherings. -Evelyn Robles, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook Sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.
Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 537mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS)
Steps:
- Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
- Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.
- Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
- Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
- Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20-25 minutes. It's done with all the liquid is absorbed and the grains are fluffy and fully cooked.
BROWN RICE AND PIGEON PEAS (ARROZ CON GANDULES)
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
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.
ARROZ CON GANDULES (RICE AND PIGEON PEAS)
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
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)
This is a traditional Christmas Eve dish from Puerto Rico. Most people add the alcaparrado (olives and capers) at the beginning of cooking. I think this makes the dish taste "funny." I stir in the olives and capers at the end of cooking which I think makes for a cleaner flavor. This recipe is based on one by Daisy martinez. Look at recipe #244296 for the achiote (annatto) oil and recipe #444676 for the sofrito, or use your favorite or get store-bought. This recipe makes a lot.
Provided by threeovens
Categories Long Grain Rice
Time 35m
Yield 10-15 serving(s)
Number Of Ingredients 11
Steps:
- Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin.
- Cook until sofrito reduces and starts sizzling, about 5 minutes.
- Stir in the neck bones, peas, and rice until everything is lightly covered with oil.
- Add enough broth to cover rice and bones by the width of two fingers.
- Cover with a banana leaf, if using, folding as necessary to fit into the pot.
- Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos).
- Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes.
- Remove leaf and fluff with fork; serve hot.
Nutrition Facts : Calories 565, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.6, Sodium 2565, Carbohydrate 116, Fiber 8, Sugar 0.1, Protein 18.8
ARROZ CON GANDULES (RICE WITH PIGEON PEAS)
This is a recipe that my mother-in-law taught me how to make. It is from Puerto Rico and is a traditional dish for many meals. Gandules (or pigeon peas) is a type of bean and can be found in most Spanish or Latin stores; they are distributed and labeled by Goya. Bijol can also be found in Spanish stores, in a small yellow round container. It is a yellow food coloring spice, something like paprika or turmeric. This is a great recipe...everyone who tries it raves about it. It's worth hunting for the ingredients...I guarantee it!
Provided by rdmontes
Categories Long Grain Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
- Add rice and sauté until rice is browned.
- Add about ¾ cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
- Add gandules (drained and rinsed) and 4 cups of water.
- Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
- Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15-20 minutes until done.
- Sofrito: Blend 1 Bunch Cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (Leftover Sofrito can be freezed and used in beans, soups, etc.).
Nutrition Facts : Calories 633.3, Fat 14, SaturatedFat 4.8, Cholesterol 22.3, Sodium 755.1, Carbohydrate 104.7, Fiber 12.2, Sugar 5.6, Protein 22.7
ARROZ CON GANDULES
Arroz con gandules is a combination of rice and pigeon peas cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. I make a whole pot of arroz con gandules at least once a month just for me. I eat it all week long with nothing but lots of hot sauce. This rice dish is a must for all family events, gatherings or even a day at the beach.
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Rinse the rice with cold water, drain and set aside.
- Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
- Before serving, fluff the rice and add the cilantro.
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From kitchendelujo.com
Estimated Reading Time 4 mins
- Start by adding the vegetable oil to the caldero or large pot and set the stove heat to medium. Toss in your chopped cured salted pork into the pot and cook until it is fried. Remove the cured salted pork and set aside but keep the grease in the caldero.
- Next, add your sofrito, tomato sauce, sazon culantro y achiote, cumin, spanish olives, and gandules to the caldero. Cook and stir the mixture for about 3 to 4 minutes. In addition, add your water and bring to boil. Rinse your medium grain rice to remove starch.
- Lastly, add your medium grain rice and the fried cured salted pork and stir everything gently. Place a sheet of foil covering the top opening of the caldero and cover with lid. Cook the Puerto Rican rice for 30 minutes over medium heat without opening the lid at all. Fluff rice and add salt for personal taste.
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