RICE COOKER ARROZ CON GANDULES
Through years of friendship with a large Puerto Rican family, I've picked up several tasty recipes, including this staple which is served at every family dinner. It works fine as a side dish, but I've often eaten it as a main dish as well (sometimes I sprinkle it with shredded cheese before serving). It was easy to adapt...
Provided by Lori Zimmer
Categories Rice Sides
Time 25m
Number Of Ingredients 6
Steps:
- 1. Rinse and drain rice 3 or 4 times to remove excess starch; pour drained rice into cooker pot. NOTE: if your rice cooker came with a measuring cup, use that to measure rice.
- 2. Drain gandules (pigeon peas), discarding liquid, and add to pot.
- 3. Cut bacon (about 6 strips) into 1/2-inch pieces and add to pot.
- 4. Add chopped onions, Goya Sazón seasoning, and chicken broth; stir ingredients together. NOTE: When adding chicken broth, use the same measuring cup that you used for the rice.
- 5. OPTIONAL: If desired, you may stir in additional seasoning or ingredients; one suggestion is to add 1/2 teaspoon of Creole seasoning.
- 6. Cook in rice cooker until liquid is absorbed and rice is tender; stir before serving.
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
Authentic Puerto Rican rice - great side dish, or serve with recipe #220415 and have as a main dish. When I serve it this way, I double the beans and top with shredded lettuce, tomato and avocado. You can substitute other meat for the sausage - ham, chicken or pork. Credit for this recipe goes to my good friend Michelle.
Provided by JenniferK2
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, brown sauage in olive oil with Adobo.
- Add all remaining ingredients except rice; bring to a boil.
- Stir in rice and cook uncovered until a metal spoon rested on top slowly fills without sinking (technical instructions I know, but this is how it was taught to me.
- Stir rice and cover; lower heat and simmer 20 minutes.
- Stir, recover and cook additional 15 minutes.
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
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.
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