Arroz Con Gandules Y Leche De Coco Food

ARROZ CON GANDULES

Steps:

• Heat oil on medium heat.
• Add in onion, red pepper, green pepper, garlic and ajicito (aji) and 2 tablespoons of vinegar. Saute for 10 minutes on medium heat stirring every minute or so. (Do not cover until last step).
• Drain dry pigeon peas and reserve liquid. Add in dry pigeon peas and cook for another 5 minutes on medium heat.
• Add in tomato sauce and 1 tablespoon of vinegar. Bring to a boil.
• Add in rice, reserved dry pigeon pea liquid, water and salt. Boil on high heat until water cooks down and bubbles are popping on the surface of the rice.
• Break cilantro stalks in half and mix into wet rice. Cover and cook on low heat for 15 minutes or until fully cooked.

ARROZ CON GANDULES

Steps:

• In large, thick pot, heat oil over medium heat.
• When hot, add the onion and bell pepper.
• Saute for 2 minutes, then add gandules, chopped cilantro, garlic, capers, olives and chorizo.
• Saute for 2 to 3 minutes more, or until onions are translucent and peppers are soft.
• Add the water, bouillon cubes, cumin, salt, and paprika to the pot. Turn heat up a bit, and bring to a boil.
• Make sure the bouillon cubes are dissolved.
• Add rice; let boil uncovered for approximately 3 minutes.
• Lay the sprigs of cilantro across the top of the rice.
• Do not clump them together, spread randomly across the rice.
• Cover the pot, reduce heat to low, and simmer until rice is tender, approximately 25 minutes.
• When rice is dry and tender, remove cilantro sprigs, fluff with spoon, and serve.

COCONUT LENTILS AND RICE (ARROZ CON LENTEJAS Y COCO)

Steps:

• Heat oil in a skillet, then sauté onion until it is softened and begins to color, 5 to 8 minutes; add lentils and 1 cup of water.
• Cook, covered, about 30 minutes until lentils are tender.
• Stir in rice and salt, add coconut milk; cover and simmer about 20 minutes until rice is tender and liquid is absorbed.

PIGEON PEAS AND COCONUT (GANDULES CON COCO)

Steps:

• Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
• Add the boiled pigeon peas and cook over medium heat for 1 minute.
• Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
• Allow to boil until water is reduced by half - about 15 minutes.
• Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
• Serve hot over white rice.

ARROZ DE COCO

Steps:

• In a heavy bottomed large saucepan heat the oil over medium heat; drop the onions and green pepper in it and cook, stirring frequently, for about five minutes or until they are soft but not browned.
• Add the rice and stir for two to three minutes more, until the rice is evenly coated; then stir in the coconut milk, tomatoes and salt and bring to a simmer over medium heat.
• Cover the pan tightly, reduce the heat to low and simmer for about 20 minutes or until all the liquid has been absorbed and the rice is tender but not mushy.
• Remove the pan from the heat, stir in the chilis and taste for seasoning adding salt if needed; cover again and let rest for 10 minutes before serving; fluff before serving.

ARROZ CON GANDULES Y LECHE DE COCO

Steps:

• In a large pot add sazon, oil, sofrito, onion powder, garlic powder, adobo, ham, gandules, coconut milk, and tomato sauce. Simmer over medium fire. Stir ingredients together and let heat up for about 3 minutes. Add water continue to mix all ingredients together.Add salt to taste. Let it simmer until it comes to a boil. When water is boiling add rice. Stir in the rice so it all evens out with taste. Cover the pot. When you see all the water has dried stir rice so it all cooks evenly. Covering the the rice allows it to cook but also helps to keep it nice and moist not dry and hard. (if rice seems a bit hard just sprinkle a bit a water on top and cover) at times this will happen if it's your first time making rice.