Arroz con Gandules / Rice and Pigeon Peas. Arroz con gandules freezes very well, so make a big batch and portion it into storage bags for a quick weeknight side dish. To reheat, transfer into a microwave safe bowl Stir the rice to get it submerged and distribute the pigeon peas throughout. Cover and allow the rice to absorb all the visible liquid.
Arroz con Gandules is the meal everyone in the Caribbean enjoys for the holidays or other celebrations with family and friends.
After all, rice and pigeon peas is the classic holiday meal.
This Arroz con Gandules recipe only needs a few essential GOYA® pantry staples, so your family can.
You can cook Arroz con Gandules / Rice and Pigeon Peas using 17 ingredients and 2 steps. Here is how you cook that.
Ingredients of Arroz con Gandules / Rice and Pigeon Peas
- You need 4 cup of water.
- It's 1 medium of yellow onion diced.
- It's 1/2 jar of of olives with pimentos & juice.
- You need 2 tbsp of recaito.
- It's 2 envelope of sazon achiote.
- Prepare 1 tsp of fresh cilantro.
- You need 2 cup of long grain rice.
- It's 15 oz of can Gandules.
- Prepare 4 clove of garlic minced.
- Prepare 1/2 cup of sofrito.
- You need 4 tbsp of canola oil.
- Prepare 1 tbsp of dry oregeno.
- It's 1 tsp of adobo.
- You need 1 of salt.
- It's 1 of black pepper.
- It's 2 tbsp of tomato paste.
- Prepare 1/2 oz of pork, bacon, or ham chopped up.
The complete Arroz con Gandules recipe is at the bottom of this post (Jump to Recipe), but first, here are some step-by-step pictures and tips to help you with the Gandules (affiliate link) are green pigeon peas, and are a key ingredient in this recipe. Their flavor is much milder than an English pea. 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.
Arroz con Gandules / Rice and Pigeon Peas step by step
- in a large 6 qt heavy pot add oil, cook pork,ham or bacon till brown.
- add onions cook till tender, then add sofrito, recaito, tomato paste, rinsed rice, garlic, cilantro, olives & juice, sazon, salt, pepper, adobo, and rinsed pigeon peas, mix well then add 4 cups of water bring to a rolling boil, then reduce to medium low heat cover for about 20 mins or till rice is tender..
This dish is mainly served during Christmas season or 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. This Puerto Rican arroz con gandules recipe is a popular side dish for holidays and special occasions, primarily rice and pigeon peas with huge flavor. We're cooking up a huge pot of rice and beans in the Chili Pepper Madness kitchen today, my friends!
