Arroz Con Gandules Recipe Puerto Rican Rice With Pigeon Peas Food

PIGEON PEA RICE: ARROZ CON GANDULES

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)-A PUERTO RICAN FAV

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).

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.

ARROZ CON GANDULES (RICE AND PIGEON PEAS)

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.

BROWN RICE AND PIGEON PEAS (ARROZ CON GANDULES)

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)

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 WITH PIGEON PEAS)

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.).

ARROZ CON GANDULES (RICE AND PIGEON PEAS)

Steps:

• Cut pork into biting sizes and season with adobo, sazon, salt and pepper to taste.
• In a medium size caldero (rice pot) add the oil and heat on medium heat.
• Add the pork and fry until almost done.
• Add tomato sauce, olives, sofrito, sazon, salt and pepper.
• Cook over for 4 minutes.
• Add all other ingredients, and enough water to cover the rice 1" above the rice line. Stir.
• Bring to a boil and cook over med/high heat until most of the water is absorbed.
• Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low.
• You can cover the rice with aluminum paper or better yet a banana leaf and then put on the cover.
• Cook for 30 minutes or until the rice is tender.

ARROZ CON GANDULES

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.

ARROZ CON GANDULES (RICE WITH PIGEON PEAS)

Steps:

• In a large pot with a lid gently brown ham steak in oil.
• Add sofrito, sazon, boullion cube, olives and undrained pigeon peas.
• Simmer gently to mix flavors.
• Stir in rice and water. Bring to a boil then reduce heat to medium-high.
• Boil until no visible liquid remains, stirring often to prevent sticking.
• Heap rice and bean mixture into a mound in the center of the pot. Cover with lid and reduce heat to medium-low.
• Stir and check rice for doneness every 5 minutes or so. A crisp rice crust will form on the bottom if the mix is not stirred often. This will add a bit of crunch to the dish but I have found all the men in my family love the crust!
• When rice is tender, stir once again to fluff mixture.
• Serve with sliced of avocado and garnish with additional green olives.