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

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, arroz con gandules (rice and pigeon peas). It is one of my favorites food recipes. For mine, I will make it a bit unique. 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 meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Arroz con Gandules (Rice and Pigeon Peas) is something which I have loved my whole life. They’re fine and they look fantastic.

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

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

Arroz Con Gandules is a traditional Puerto Rican dish. It's usually made for special occasions. Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil. Pour in pigeon peas (gandules) and let boil for a minute.

Steps 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!

Arroz con Gandules is a meat and rice dish savored by Latinos during Christmas, holidays and special occasions. This recipe has been scaled to serve a large. 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. Bring to a boil, then reduce heat to medium-low. Cover saucepan and simmer until rice is tender and liquid is absorbed.

So that is going to wrap this up for this special food arroz con gandules (rice and pigeon peas) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!