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 CON GANDULES RECIPE BY TASTY
A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Don't worry if the bottom layer burns a bit as you finish cooking the rice--this crispy layer is called pegao and is one of the best parts of the dish!
Provided by Tikeyah Whittle
Categories Sides
Time 1h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
- Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
- Bring the mixture to a boil, then add the rice. Cook for 15-20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
- Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
- Serve the arroz con gandules warm alongside dishes of your choice.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 48 grams, Fat 50 grams, Fiber 11 grams, Protein 7 grams, Sugar 6 grams
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.
EASY ARROZ CON GANDULES
Latin rice and pigeon pea main dish can be made with other peas or beans.
Provided by Valerie Serao
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
- Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
- Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
- Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 42 g, Fat 4.9 g, Fiber 5.6 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 400.3 mg, Sugar 2.3 g
PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)
Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!
Provided by The Messy Cook
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
- Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
- Turn off heat and let rice sit, uncovered, for 10 minutes more.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 47.1 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 1287.7 mg, Sugar 0.6 g
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 (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.
MEATY ARROZ CON GANDULES
This is a direct copy of the recipe on the can of Goya Green Pigeon Peas aka Gandules Verde and it is so delicious!! I usually use 1/2 cup of the ham because it is slightly healthier, but have also used smoked turkey breast.
Provided by mandabears
Categories Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large pot over medium heat.
- Add bacon(ham), onions, green pepper and cook for 3 minutes.
- Add garlic and cook for 2 minutes longer.
- Add remaining ingredient, except rice and bring to a boil.
- Stir in rice; cover.
- Simmer for 2 minutes or until rice is tender.
Nutrition Facts : Calories 395.9, Fat 3.7, SaturatedFat 1.1, Cholesterol 3.9, Sodium 139.4, Carbohydrate 74.9, Fiber 9.2, Sugar 1.3, Protein 15.8
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
SPANISH RICE AND PIGEON PEAS ( ARROZ CON GANDULES)
Make and share this Spanish Rice and Pigeon Peas ( Arroz con Gandules) recipe from Food.com.
Provided by jb41848
Categories Long Grain Rice
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a big pot heat up 2 tbsps oil on a low flame and put in the Sofrito and all the other ingredients except rice and water.
- Stir fry for 3 minutes.
- Then put the rice in and stir well.
- Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
- As soon as the rice is dry, turn the rice over,in the pot, put the cover back on and put on low flame for 20 minutes.
- After 20 minutes turn rice over again and serve.
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 AMARILLO CON GANDULES (RICE AND PIGEON PEAS)
Arroz Con Gandules is considered a Puerto Rican dish, but we have always consumed "Arroz Con Gandules" in my household,
Provided by Michelle Figueroa
Categories Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
- Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
- Season pork cubes with 1 teaspoon salt (trust me) and add to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
- Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 1 teaspoon salt, 1 teaspoon "Bijol", and 1/2- 1 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
- Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.
- Serve with whatever you want, I like it with a simple salad, of sliced tomato, cucumber, and onion dressed in lime and salt along with a meat dish that's grilled or pan-fried.
- NOTE:.
- (1)You can adjust this to your stove top, fry the pork, and make the sofrito (sautee of onion, garlic, and bell pepper) add the cleaned drained rice stir well to coat with sofrito, add water, salt, cumin, bijol, and drained can of pigeon peas, bring to a boil, stir, then cover and lower heat to low to cook for about 30 minutes covered, then open to check if it's done if so turn off heat and fluff.
Nutrition Facts : Calories 632.9, Fat 3.5, SaturatedFat 1, Cholesterol 15.9, Sodium 28.9, Carbohydrate 121.6, Fiber 12.4, Sugar 1.2, Protein 27.7
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 AMARILLO CON GANDULES
Yellow Rice with Pigeon Peas - translated. You won't believe how much flavor can be packed into such an understated dish. This is a pull-out-the-stops version of the dish. The secret is a well-seasoned sofrito. Make enough sofrito to double the recipe & it would be a waste of good ingredients. You can freeze the sofrito for about a month. Gourmet Magazine.
Provided by Manami
Categories Ham
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- MAKE SOFRITO:.
- Purée all sofrito ingredients in a food processor.
- MAKE RICE:.
- Cut out a round of parchment or wax paper slightly larger than diameter of a wide 4- to 5-quart pot.
- Pat ham dry and cook in annatto oil in pot over medium-high heat, stirring occasionally, until starting to crisp, about 4 minutes.
- Add sofrito, olives, and capers and cook, stirring, until liquid has evaporated, about 5 minutes.
- Add rice and cook, stirring, until it sizzles, about 2 minutes.
- Stir in peas, water, and 1 1/4 teaspoons salt and bring to a simmer.
- Simmer, uncovered, over medium-high heat until almost all of liquid is absorbed, about 10 minutes, reducing heat to medium once water is below level of rice.
- Gently stir from bottom to top, then smooth top of rice.
- Place parchment round directly over rice and cover pot with a tight-fitting lid.
- Reduce heat to low and cook, undisturbed, 30 minutes.
- Remove from heat, then discard parchment and gently fluff rice with a fork.
- Cover with lid and let stand 10 minutes.
Nutrition Facts : Calories 402.5, Fat 3, SaturatedFat 0.8, Cholesterol 9.8, Sodium 293.5, Carbohydrate 75.7, Fiber 10.1, Sugar 3, Protein 19
ARROZ CON GANDULES (RICE AND PIGEON PEAS)
Make and share this Arroz Con Gandules (Rice and Pigeon Peas) recipe from Food.com.
Provided by Michelle Figueroa
Categories Medium Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 597.6, Fat 11.4, SaturatedFat 2, Cholesterol 15.9, Sodium 755.1, Carbohydrate 98.5, Fiber 12.4, Sugar 1.7, Protein 25.5
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