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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, arroz con gandules (rice and pigeon peas). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Arroz con Gandules (Rice and Pigeon Peas) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Arroz con Gandules (Rice and Pigeon Peas) is something that I’ve loved my whole life. They are fine and they look fantastic.

To make arroz con gandules properly, I believe you can only use one kind of pot, a caldero. It's similar to a Dutch oven, but instead of being made from cast iron, it's usually fabricated from aluminum. Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito.

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

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

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. 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.

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!

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 often thought of as Puerto Rico's national dish. Arroz Con Gandules (Rice with Pigeon Peas). More Latin style rice and beans recipes I love are Slow Cooker Pork and Gandules (Pigion Peas) Stew, Cuban style Arroz Congri (Black Beans), and Arroz con Pollo (Rice and Chicken) as well as a Cauliflower "Rice" and Chicken version.

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 that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!