RECIPES FOR ARROZ CON GANDULES RECIPES

Name: Arroz con Gandules
Cook time: 15 min
Total time: 1 h
Yield: 6 to 8 servings
Cuisine: caribbean
Ingredients: 3 cups medium-grainu00A0rice; 3 tablespoons vegetable oilu00A0; 2 tablespoons sofritou00A0withu00A0recaou00A0(culantro)u00A0; One 15-ounceu00A0canu00A0gandulesu00A0(pigeon peas), notu00A0drainedu00A0; 1/2 cup tomato sauceu00A0; 2 tablespoons Spanish olivesu00A0; 1 packetu00A0sazónu00A0con achioteu00A0(1u00A01/2u00A0teaspoons)u00A0; 1 teaspoon adobou00A0u00A0; Freshly ground black pepperu00A0; 1/2 cupu00A0choppedu00A0cilantrou00A0

ARROZ CON GANDULES RECIPE | FOOD NETWORK

Arroz con Gandules Recipe | Food Network image

Arroz con gandules is a combination of rice and pigeon peas cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. I make a whole pot of arroz con gandules at least once a month just for me. I eat it all week long with nothing but lots of hot sauce. This rice dish is a must for all family events, gatherings or even a day at the beach.

Provided by Food Network

Categories side-dish

Total Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 cups medium-grain rice
3 tablespoons vegetable oil
2 tablespoons sofrito with recao (culantro)
One 15-ounce can gandules (pigeon peas), not drained
1/2 cup tomato sauce
2 tablespoons Spanish olives
1 packet sazón con achiote (1 1/2 teaspoons)
1 teaspoon adobo
Freshly ground black pepper
1/2 cup chopped cilantro

Steps:

Rinse the rice with cold water, drain and set aside.
Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
Before serving, fluff the rice and add the cilantro.

ARROZ CON GANDULES - TASTY - FOOD VIDEOS AND RECIPES

Arroz Con Gandules - Tasty - Food videos and recipes image

A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Don’t worry if the bottom layer burns a bit as you finish cooking the rice--this crispy layer is called pegao and is one of the best parts of the dish!

Provided by Tikeyah Whittle

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

½ small bunch fresh cilantro
¼ white onion, roughly chopped
¼ red bell pepper, roughly chopped
¼ green bell pepper, roughly chopped
4 cloves garlic
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ cup canola oil
10 pimento-stuffed spanish olives, thinly sliced into rounds
1 tomato sauce
2 teaspoons dried adobo seasoning
2 packets Sazón with culantro and achiote seasoning
1 can pigeon peas, drained
3 cups water
3 ? cups medium grain white rice

Steps:

To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
Bring the mixture to a boil, then add the rice. Cook for 15–20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
Serve the arroz con gandules warm alongside dishes of your choice.
Enjoy!

Nutrition Facts : Calories 647 calories, CarbohydrateContent 48 grams, FatContent 50 grams, FiberContent 11 grams, ProteinContent 7 grams, SugarContent 6 grams

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TRADITIONAL ARROZ CON GANDULES RECIPE - FOOD.COM

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Every step and ingredient adds something important to this recipe from the Puerto Rican-born chef and writer Reina Gascón-López. Annatto seeds steeped in oil give the rice its signature marigold hue. The banana leaf imparts a subtle tropical aroma to the rice as it cooks. Olives, ham, beer and peppers with their brine offer salt, fat, acid, umami and a bright pop of color. The sheer number of flavors layered into this dish make it a delight to unpack. The most exhilarating layer is the last one: pegao, the crisp, glassy shards of rice at the bottom of the pot. Gandules (pigeon peas) make this version of rice and beans distinctly Caribbean. Ms. Gascón-López prefers to start with dry gandules, which her family sometimes ships to her from Puerto Rico, then flavors the pot with some sofrito, a bay leaf or two and a smoked pork neck. If you have trouble finding dry pigeon peas, they are often labeled as toor at Indian grocery stores.
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