Vegan Puerto Rican Rice Food

VEGAN ARROZ CON GUANDULES (RICE WITH PIGEON PEAS)

Vegan Arroz con Guandules (Rice with Pigeon Peas) image

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

Ingredients

2 tbsp Neutral Cooking Oil (can sub with Water or Veggie Broth)
½ Yellow Onion, diced
¼ each Red, Yellow, Green Peppers
3 cloves of Garlic, minced
2 tbsp Tomato Paste
1 cube of Vegan Chicken-Flavored Bouillon
2 tsp Capers
2 Bay Leaves
1 tsp Salt-Free Seasoning Blend*
1 tsp Cumin
½ tbsp Badia's Sazon Tropical
1 tsp Goya's Sazon con Azafran
2 tbsp Tamari
1 15.5 oz can Guandules Secos, with liquid ("Dry Pigeon Peas," NOT Green!)
1 13.5 oz Can Full-Fat Coconut Milk
2 cup White Rice
1 bunch Cilantro, coarsely chopped
Black Pepper and Oregano, to taste (Optional)

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.

PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)

Puerto Rican Rice and Beans (Arroz con Gandules) image

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

Ingredients

1 tablespoon olive oil
½ cup sofrito
2 cloves garlic, chopped
1 (1.41 ounce) package sazon seasoning with achiote
½ tablespoon adobo seasoning
2 cups medium-grain white rice
2 cups chicken broth
1 ½ cups water
1 (15 ounce) can gandules (pigeon peas), drained and rinsed
2 tablespoons chopped fresh cilantro

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

AUTHENTIC PUERTO RICAN RICE AND BEANS

Authentic Puerto Rican Rice and Beans image

This is my family's recipe straight from Aguada, Puerto Rico. In PR we make it from scratch (all the seasoning, but this recipe tastes the same, just easier than the all home-made version. This recipe is easy and serves 4, or 2 if you eat alot!! Muy rico, come lo

Provided by boricua_nena

Categories White Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) can red kidney beans (habichuelas coloradas) or 1 (16 ounce) can pink beans (habichuelas coloradas)
1/2 teaspoon adobo seasoning (a flavored salt used in latin cooking)
1 tablespoon vegetable oil
1 slice salt pork or 1 slice Canadian bacon, cubed
1/2 teaspoon garlic powder
1 (5 g) packet sazon con azafran seasoning (comes in envelopes in a box, gives color and a distinct flavor to latin dishes)
1 1/2 tablespoons sofrito sauce (comes in a jar, a necessary ingredient in Puerto Rican cooking)
1 1/2 cups white rice, uncooked

Steps:

Made by Goya brand and can be found in the Spanish/Latin section of your grocery store Cook white rice as instructions on package of rice say to (5 minute rice is perfectly fine).
make sure when you are done cooking to let excess water out of rice.
In saucepan, heat oil on low-medium heat and put in the ham, salted pork, or Canadian bacon.
once it starts to sizzle, add the garlic powder and Adobo seasoning.
Then add the Sofrito and Sazon con Azafran seasoning, stir.
Next add red beans (drain most of liquid, just a little bit is needed to pull the sauce together).
Mix and serve.
(in Puerto Rico, it is traditional to serve rice and beans with almost every meal, but mainly with pork chops (cooked with a little sofrito and adobo seasoning) on the side).
Enjoy (a wonderful recipe straight from the island).

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