ARROZ CON GANDULES - RICE & PIGEON PEAS
Caribbean Celebration Food Arroz con Gandules is the meal everyone in the Caribbean enjoys for the holidays or other celebrations with family and friends. After all, rice and pigeon peas is the classic holiday meal. This Arroz con Gandules recipe only needs a few essential GOYA® pantry staples, so your family can make Arroz con Gandules for celebrations all year round.
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Step 1 Heat oil in a medium, heavy saucepan over medium-high heat. Add ham to pan; cook until brown, about 5 minutes. Stir in peppers and onions; cook, stirring occasionally, scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes. Add sazón, garlic, cilantro and oregano. Cook until fragrant, about 30 seconds. Step 2 Add rice to pan. Cook, stirring frequently, until coated in oil and toasted, about1 minute. Stir in pigeon peas, tomato sauce, olives and 1½ cups water; using a wooden spoon, stir once and bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up. Step 3 Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes. Remove saucepan from heat. Gently fluff rice with fork. Cover pan and let stand 5 minutes.
GANDULES WITH RICE
Here's our Healthy Living take on the Puerto Rican favorite made with rice, pigeon peas and pork. It starts with crisp bacon-and ends up a favorite!
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 40m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Cook bacon in medium saucepan until crisp. Remove bacon from pan, reserving drippings in saucepan. Drain bacon on paper towels.
- Add green peppers, onions and garlic to reserved drippings; cook and stir on medium heat 5 min. Add tomato sauce, rice and black pepper; mix well. Stir in water. Bring to boil. Stir in peas; cover. Simmer on medium-low heat 20 min. Stir.
- Crumble bacon; sprinkle over rice mixture.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
VEGAN ARROZ CON GUANDULES (RICE WITH PIGEON PEAS)
Creamy, hearty, and flavorful, this Vegan Arroz con Guandules is a classic Puerto Rican dish. Perfect as a side, but also delicious enough for a main!
Provided by Caitlin Shoemaker
Categories Side
Time 45m
Number Of Ingredients 18
Steps:
- First, add the cooking oil to a medium pot and raise to medium-high heat. Add the Onion, diced Bell Peppers, ½ of the bunch of chopped Cilantro, Bay Leaves, and Garlic to the pot. Sauté until the Onions are translucent, about 3-5 minutes. Use a wooden spoon to cook everything; plastic and metal affect the final flavor of the dish!
- Add the Vegan Chicken-Flavored Bouillon and Tomato Paste to the pot and use the spoon to "mash" them into the Vegetables. Sauté for an additional 2-3 minutes.
- Then, add the Capers, entire can of Guandules Secos, Tamari, Cumin, and Sazon con Azafran. Sauté until the spices are fragrant and evenly distributed, about 3 minutes.
- Add ½ of the remaining Cilantro to the pot along with the can of Coconut Milk and remaining spices, then bring everything to a simmer over high heat.
- Rinse the Rice under cold water, then immediately add it to the simmering mixture. Once a few grains of rice start to float to the top of the mixture, add the rest of the Cilantro, mix well, and cover. Reduce the heat to low and let simmer for 20 minutes. Fluff with a fork, serve, and enjoy! Leftovers will keep in the fridge for up to 5 days.
ARROZ CON GANDULES (PUERTO RICAN RICE AND PIGEON PEAS)
Arroz con Gandules -- also known as Puerto Rican Rice with Pigeon Peas -- is Puerto Rico's national dish for a reason! It's a flavorful Puerto Rican rice dish made with gandules (pigeon peas), green olives and sofrito. Treat your friends and family to this famous rice tonight!
Provided by Jessica - The Novice Chef
Categories Side Dishes
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Heat a large heavy bottomed pot, or a caldero if you have one, over medium heat. If using ham or bacon, slowly cook the meat until crispy, remove meat from pot and set aside leaving the drippings. If not using meat, add olive oil before continuing with the next step. 2. Then, add the gandules, tomato sauce, green olives, sofrito, salt, adobo seasoning, sazon, ground black pepper and ground cumin. Stir to fully combine. 3. Once the mixture becomes fragrant, pour in the water and bring it to a boil over high heat. Bring the mixture to a boil and then add the rice. Stir until rice is submerged and pigeon peas are distributed evenly. 4. Reduce the heat to medium-low, cover, and cook for about 25 minutes. You can add your ham or bacon back in now if you want, or wait to add it in again before serving. Traditionally the rice would be covered with a banana or plantain leaf. However, a tight fitting pot lid will work just fine! 5. About half way through cooking, remove the lid and stir, making sure to scrape up any rice stuck at the bottom of the pan. This is a very touchy subject - some Puerto Ricans insist that you don't stir the rice while cooking. That the crispy bottom bites are the best part! While others would prefer more evenly cooked rice. Whatever you do, if you do stir the rice, make sure you only do it once or the rice can become sticky. 6. After simmering for 25 minutes, remove the arroz con gandules from the heat and let it sit for an additional 30 minutes before serving. This is called letting the rice "steam". The rice is done once all the liquid is absorbed. 7. After letting the rice rest for about a half hour, remove the lid. Fluff and stir the rice, then serve warm with fresh cilantro, if desired.
Nutrition Facts : Calories 257 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1265 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BROWN RICE AND PIGEON PEAS (ARROZ CON GANDULES)
This is one of my favorite recipes of any kind. It's tasty, healthy, easy, quick, and I'm happy eating it for days on end. It's based on a Goya recipe that I adapted to use brown rice for better nutritional value. If you want to eat more whole grains but just can't find appetizing ways to prepare them, give this a try. It can also be made with long-grain white rice if you prefer (not jasmine rice or anything like that, just the ordinary kind). The canned pigeon peas and sazon can both be found in the latino/hispanic/international section of most US supermarkets.
Provided by Mary the Disturbed
Categories Brown Rice
Time 42m
Yield 6-8 serving(s)
Number Of Ingredients 9
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 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 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.
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
GANDULE RICE
A Puerto Rican dish with local Hawaiian flavor. Labor intensive, but also delicious. One ingredient, pigeon pea, is Native to Africa and is also called 'Congo pea' and 'no-eyed pea'; achiote seeds are slightly musky-flavored seeds of the annatto tree, available whole or ground in East Indian, Spanish and Latin American markets. Buy whole seeds when they're a rusty red color; brown seeds are old and flavorless. Achiote seeds are also called 'annatto' which, in its paste and powder form, is used in the United States to color butter, margarine, cheese and smoked fish.
Provided by B. Mason
Categories Side Dish Rice Side Dish Recipes
Yield 20
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil. Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside.
- To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.
- Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.
Nutrition Facts : Calories 615.4 calories, Carbohydrate 71.7 g, Cholesterol 48.3 mg, Fat 27.6 g, Fiber 4.7 g, Protein 18.6 g, SaturatedFat 6.6 g, Sodium 1112.1 mg, Sugar 2 g
ARROZ CON GANDULES (PUERTO RICAN RICE)
Arroz con gandules - Puerto Rican Rice with Pigeon Peas. Seriously the best rice you've ever had!
Provided by www.kitchengidget.com
Categories Entrees & Sides
Time 1h
Number Of Ingredients 14
Steps:
- Rinse rice well in water and set aside.
- In a medium caldero or large pot (about 6 quarts or so), heat oil and sauté sofrito until softened. Add tomato sauce and simmer for 2 minutes.
- Stir in gandules, alcaparrado, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 teaspoon at a time. Broth should be heavily seasoned and on the salty side.
- Bring to a rapid boil, then add rice and stir. You may need to add more water to ensure rice is covered by 1 inch of water. Reduce heat to a soft boil and let most of the liquid absorb and evaporate, stirring occasionally, very gently, so rice does not turn gummy.
- Carefully mound rice towards center of pot, top with foil and cover with lid. Reduce heat to simmer and cook for 20 minutes. Stir by folding rice from the bottom up, but do not disturb bottom of pan. Cook for another 20-30 minutes, testing after 20 to see if rice is tender and cooked through.
Nutrition Facts : Calories 146 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 cup, Sodium 426 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ARROZ CON GANDULES (YELLOW RICE WITH PIGEON PEAS)
Provided by Food Network
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil and salt pork over medium-high heat. Add sofrito and cook 1 minute. Add tomato paste and mix well, cook for 2 minutes. Add rice and cook 2 minutes being careful not to scorch the rice, turning all the time. Add saffron and gandules and stir constantly. Add liquid, stirring constantly. Add salt and pepper to taste and bring everything to a boil. Lower heat and simmer covered for 15 minutes. Do not disturb. After 15 minutes, check the rice. Stir. Recover. Turn off heat and let steam for 5 minutes more. Serve immediately with pernil asado or alone. The rice should be fluffy and separate. The color should be golden.
- Mix together all ingredients and set aside to let flavors meld together.
ARROZ CON GANDULES (RICE AND PIGEON PEAS)-A PUERTO RICAN FAV
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
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 (PIGEON PEAS RICE)
This delicious rice is the side dish of choice at every Dominican and Puerto Rican holiday dinner. Made with pigeon peas and a mixture of Latin seasonings, this popular rice dish is perfect for Nochebuena.
Provided by Vanessa
Categories Side Dish
Time 35m
Number Of Ingredients 14
Steps:
- In a food processor, pulse the onion, bell pepper, garlic and cilantro until all is chopped very small to make the sofrito.
- In a large cast-iron pot, heat oil over medium heat. Saute the sofrito mixture, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo, black pepper and alcaparrado for about 2-3 minutes until vegetables begin to release aroma.
- Add the pigeon peas with it's liquid and 2 cups of water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
- Serve warm.
Nutrition Facts : Calories 375 kcal, Carbohydrate 70 g, Protein 9 g, Fat 6 g, SaturatedFat 4 g, Sodium 100 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS)
Every step and ingredient adds something important to this recipe from the Puerto Rican-born chef and writer Reina Gascón-López. Annatto seeds steeped in oil give the rice its signature marigold hue. The banana leaf imparts a subtle tropical aroma to the rice as it cooks. Olives, ham, beer and peppers with their brine offer salt, fat, acid, umami and a bright pop of color. The sheer number of flavors layered into this dish make it a delight to unpack. The most exhilarating layer is the last one: pegao, the crisp, glassy shards of rice at the bottom of the pot. Gandules (pigeon peas) make this version of rice and beans distinctly Caribbean. Ms. Gascón-López prefers to start with dry gandules, which her family sometimes ships to her from Puerto Rico, then flavors the pot with some sofrito, a bay leaf or two and a smoked pork neck. If you have trouble finding dry pigeon peas, they are often labeled as toor at Indian grocery stores.
Provided by Samin Nosrat
Categories dinner, grains and rice, vegetables, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Lay 1 banana leaf (or more, if needed) flat on a large cutting board, then set the lid of a large Dutch oven or similar pot on top. Use a paring knife to trace around the lid, and cut the leaf (or leaves) so that they will fit properly inside the pot. Cover with a clean dishcloth and set aside.
- In a small saucepan, cook the neutral oil and annatto seeds over medium heat, allowing the seeds to infuse the oil. After 2 to 3 minutes, when the oil begins to bubble and the seeds start to crackle, turn off the heat and allow the oil to cool completely. Pour the cool oil through a fine-mesh strainer, reserving seeds for another round of infusing, if desired.
- Make the sofrito: Use a food processor or high-speed blender to pulse the onion, red and green bell peppers, cubanelle pepper, garlic, cilantro, scallions, ají dulce peppers (if using) and culantro (if using), adding 1 to 2 tablespoons of water if needed to achieve a smooth, salsa-like consistency. Stir in 3/4 teaspoon sazón and set aside. (The sofrito makes about 2 cups. Refrigerate it for up to 5 days or portion it into ice cube trays or plastic containers, and freeze up to 6 months.)
- Set the large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons annatto oil and the ham or fatback. Sauté until crisp and most of the fat has rendered, about 6 minutes. Add 1/4 cup sofrito, the olives and 1 tablespoon sazón, stirring until sofrito is fragrant, about 3 minutes.
- Next, add pigeon peas and sauté for another 3 minutes. Season with adobo, salt and black pepper to taste.
- Reduce heat to medium. Add rice, stirring until grains are all coated, seasoned and starting to toast. If there isn't enough oil to generously coat all of the rice and peas in the pot, add the remaining tablespoon of annatto oil. This will help form a delicious golden bottom crust called pegao.
- Once the rice is toasted, stir in the beer and cook for about 3 minutes, then add the reserved pigeon-pea liquid (or 2 1/2 cups water) and roasted red pepper brine. Taste the cooking liquid and adjust salt as needed; it should be pleasantly salty.
- Gently stir rice, then spread about half the thinly sliced roasted red pepper over the rice. Drizzle with olive oil. Cover rice with prepared banana leaves, then cover pot with its lid and cook for 22 minutes.
- Once the time has passed, remove the lid, open the banana leaves and gently fold the rice onto itself from the outside in to form a mound in the center of the pot. Reduce heat to medium-low, replace banana leaves and lid and continue cooking for 20 to 25 minutes to allow pegao to form at the bottom of the pot.
- To serve, spoon rice atop a platter layered with fresh banana leaves. Garnish with remaining sliced roasted peppers. Use a metal spatula to scrape pegao out of the pot and serve on a separate plate. Be careful, because everyone will fight over it!
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- In a small bowl, combine the adobo, sazón, onion powder, granulated garlic, oregano, and black pepper. Stir together to combine well.
- Heat the olive oil over medium-high heat in a 4 or 5 qt caldero (or heavy bottom dutch oven).When the oil begins to shimmer, add the seasoned pork chunks to the pot. Quickly brown the pork stirring frequently with a large spoon. Cook the pork for 3-4 minutes, or just until it begins to grow dark.
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3.9/5 (32)Category Main CourseCuisine Caribbean, Puerto RicanTotal Time 40 mins
- Start by adding the vegetable oil to the caldero or large pot and set the stove heat to medium. Toss in your chopped cured salted pork into the pot and cook until it is fried. Remove the cured salted pork and set aside but keep the grease in the caldero.
- Next, add your sofrito, tomato sauce, sazon culantro y achiote, cumin, spanish olives, and gandules to the caldero. Cook and stir the mixture for about 3 to 4 minutes. In addition, add your water and bring to boil. Rinse your medium grain rice to remove starch.
- Lastly, add your medium grain rice and the fried cured salted pork and stir everything gently. Place a sheet of foil covering the top opening of the caldero and cover with lid. Cook the Puerto Rican rice for 30 minutes over medium heat without opening the lid at all. Fluff rice and add salt for personal taste.
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- 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.
- 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.
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- In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the onion and sauté for five minutes, until softened. Add the olives, capers, adobo, cumin, garlic, rice and sofrito and sauté for two minutes over moderate heat.
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