Doña Felipas Puerto Rican Arroz Con Gandules Food

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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.

ARROZ CON GANDULES (RICE AND PIGEON PEAS)



Arroz Con Gandules (Rice and Pigeon Peas) image

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

1/2 cup achiote oil (Achiote Oil)
1 cup sofrito sauce (Sofrito (Daisy Martinez))
3 tablespoons kosher salt
1 tablespoon cracked black pepper
2 teaspoons ground cumin
1 1/2 lbs pork neck bones
15 ounces pigeon peas, rinsed and drained
6 cups long grain rice
8 cups beef broth
1 banana leaf (optional)
3 tablespoons alcaparrado or 3 tablespoons pimento-stuffed green olives, coarsely chopped

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 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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