Arroz con Gandules (Rice and Pigeon Peas)
Arroz con Gandules (Rice and Pigeon Peas)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, arroz con gandules (rice and pigeon peas). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Arroz Con Gandules (Rice with Pigeon Peas) is a Puerto Rican dish popular in the Carribean. The pigeon peas are loaded with fiber which makes this a More Latin style rice and beans recipes I love are Slow Cooker Pork and Gandules (Pigion Peas) Stew, Cuban style Arroz Congri (Black Beans). Arroz con Gandules is the meal everyone in the Caribbean enjoys for the holidays or other celebrations with family and friends.

Arroz con Gandules (Rice and Pigeon Peas) is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Arroz con Gandules (Rice and Pigeon Peas) is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook arroz con gandules (rice and pigeon peas) using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Arroz con Gandules (Rice and Pigeon Peas):
  1. Take 2 cups Uncooked Rice
  2. Make ready 1 medium Onion small diced
  3. Make ready 1 can Gandules (Pigeon Peas)(can substitute Garbanzos)
  4. Make ready 2 Tbsp Olive Oil
  5. Get 1-8 oz. can Tomato Sauce
  6. Get 1 tsp Minced Garlic
  7. Make ready 1/8 cup +/- Capers
  8. Get 1/4 cup Pimento Stuffed Olives halved

Arroz Con Gandules is a traditional Puerto Rican dish. It's usually made for special occasions. Do not stir rice during cooking process or it will get mushy. Pernil without arroz con gandules is like turkey without stuffing—the arroz completes any holiday meal in the Greater Antilles (especially Puerto Rico, Cuba Scatter pigeon peas over.

Instructions to make Arroz con Gandules (Rice and Pigeon Peas):
  1. In an appropriate sized skillet, add Olive Oil, Sofrito. Sautee for 3-5 minutes until oils are released and it becomes aromatic.
  2. Add Onion and Garlic taking care not to burn Garlic. Sautee until Onions are transleucent
  3. Add Tomato sauce and Sazon seasoning. Stir to combine.
  4. Add Rice to coat with all contents.
  5. Add Water, Capers and Olives. Bring to boil then reduce to simmer. Cover and let simmer for 10 minutes or until water is absorbed. No peeking for 20 minutes.
  6. If you wish to form "Pegao" or the slight charring of the rice to the bottom of the pot, research a little to keep from ruining your batch. But at the end, you'll turn up the heat for a short period of time keeping a close eye and nose!

Bring to a boil, then reduce heat to medium-low. Cover saucepan and simmer until rice is tender and liquid is absorbed. Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. This dish is mainly served during Christmas season or for special occasions.

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