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Arroz con Gandules Recipe aka Rice with pigeon peas

So I decided to try arroz con gandules today.

Gandules are pigeon peas.

It actually came out pretty good so I’m passing the recipe along.

Ingredients:

  • 1 tablespoon oil
  • 3 tablespoons sofrito*
  • 1 packet Sazon
  • 4 ounces tomato sauce
  • 2 cups rice (rinsed 2-3 times in cold water)
  • 1 can (15 oz) gandules (pigeon peas)
  • 2-3 cups warm water
  • Salt

Directions

  1. In a large caldero (pot), on medium heat, add the oil.  When oil is hot, add the Sazon, sofrito and tomato sauce.
  2. Cook through for 5-6 minutes.
  3. Add the rice and the can of gandules (including liquid).
  4. Add water to cover the rice.
  5. Stir then add salt to taste.
  6. Cook on medium heat until water is evaporated.
  7. Once water evaporates, stir from the bottom up slowly and make a hill out of the rice.
  8. Put cover on the caldero (pot) and leave it alone for 20 minutes.
  9. Stir then put cover back on and let cook through.
  10. Remove cover and stir from the bottom up.

Enjoy!

Arroz con Gandules



*Sofrito:
  •  2-3 garlic cloves, skin removed
  • 1 small onion, skin removed and cut into bite-size pieces
  • 1 green pepper, pitted and cut into bite-size pieces
  • 1 bunch cilantro, cut the whole bottom of the bunch off (most of the stems), wash in water
  • Put all ingredients in a blender and blend.

More recipes:

 

1 pound of gandules (pigeon peas)
1 tablespoon of alcaparrado without liquid

1 ounce Jamon de cocinar (Cooking ham or smoked ham)
1 one packet of Sazon with achiote
4 ounces of tomato sauce
2 Tablespoons of oil
Salt to taste

1 pound of gandules (pigeon peas)
1 tablespoon of alcaparrado without liquid

1 ounce Jamon de cocinar (Cooking ham or smoked ham)
1 one packet of Sazon with achiote
4 ounces of tomato sauce
2 Tablespoons of oil
Salt to taste

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