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.
ARROZ CON GANDULES
Steps:
- In a saute pan, cook the bacon, drain the fat and cut into small pieces. In the same pan, add onion, aji verdes and garlic. Saute until golden brown. Add the ham. Add tomato paste and caramelize. Add pigeon peas and chicken stock. Season with salt to taste and bring to a boil. Add rice and stir once. Cook on medium heat until most of the liquid is absorbed. Cover with banana leaves and continue cooking on very low heat until the rest of the liquid is absorbed, about 20 minutes.
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.
ARROZ DE COCO
This is being posted for ZWT 2006, African region. It is a Mozambique rice recipe that I think would go quite nicely with a spicy chicken dish or a curry dish.
Provided by JanetB-KY
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 471.1, Fat 26.9, SaturatedFat 18.4, Sodium 645, Carbohydrate 53.2, Fiber 5.2, Sugar 10.2, Protein 7.2
ARROZ CON GANDULES
This is one of my favorite meals. It's a meal within itself, but it's also great served as a side dish.
Provided by SlipC
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 652.1, Fat 6.6, SaturatedFat 1.1, Cholesterol 0.3, Sodium 574.5, Carbohydrate 124.9, Fiber 12.8, Sugar 1.4, Protein 22.7
COCONUT LENTILS AND RICE (ARROZ CON LENTEJAS Y COCO)
Make and share this Coconut Lentils and Rice (Arroz Con Lentejas Y Coco) recipe from Food.com.
Provided by threeovens
Categories Long Grain Rice
Time 55m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 7
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)
Pigeon peas and coconut originated from the Samaná region of the Dominican Republic. It is a savory dish with a hint of sweetness from the coconut milk. Serve over white rice. Swiped shamelessly from the 'net for ZWT9. I personally will leave the cilantro out! You can get pigeon peas (gandules) dried, frozen or canned.
Provided by Elmotoo
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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