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