ARROZ CON GANDULES (RICE AND PIGEON PEAS)
This recipe starts with fresh pigeon peas and I am translating it from Spanish. It comes from an old cookbook, originally published in 1954 called "Cocina Criolla" by Carmen Aboy Valldejuli who was born in 1912. So I suppose she would know Puerto Rican cooking if anyone does!
Provided by threeovens
Categories Rice
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Soak pigeon peas overnight in 6 cups of water; drain and discard water.
- In a large, covered pot, combine peas with 4 cups water and bring to a boil over high heat; cover, reduce heat to medium, and cook 30 minutes.
- Season with salt and cook 15 minutes more; drain, reserving 3 cups of the cooking liquid (you may need to add more water to end up with the 3 cups).
- Meanwhile, in a Dutch oven, lightly brown the bacon and ham; add in the remaining sofrito ingredients and saute, over low heat until all the ingredients are tender and the tomatoes break down.
- Stir in the additional ingredients and combine well; stir in the peas and rice.
- Add the 3 cups of reserved cooking liquid and let cook, uncovered, until almost dry (it will look like little volcanos are erupting); stir up the rice from the bottom.
- Cover and turn the heat down to the lowest setting and let cook 30 minutes, turning the rice, from the bottom, once halfway through cooking.
- NOTE: This is how the dish is supposed to be cooked. I prefer to add the olives after the last turning of the rice for a "cleaner" flavor.
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Rai Adeel
[email protected]I love this arroz con gandules! It's so flavorful and comforting. I always make a big batch so I have leftovers for lunch the next day.
thomas parkison
[email protected]This is the best arroz con gandules recipe I've ever tried. The instructions are clear and easy to follow, and the dish turns out perfect every time.
Edwin Bassey
[email protected]I've never had arroz con gandules before, but I'm so glad I tried this recipe. It's now one of my favorite dishes! The combination of flavors is amazing.
bassam akram
[email protected]This arroz con gandules is so easy to make and it's always a hit with my family and friends. I love that I can use frozen pigeon peas, which makes it a great weeknight meal.
BISHOP JAIRUS A PILLAY
[email protected]This recipe is a great way to use up leftover rice. I added some chopped vegetables and it was a delicious and healthy meal.
Rachel Infantino
[email protected]I'm not sure what I did wrong, but my arroz con gandules turned out mushy. I think I might have added too much water.
Krishna Bhandari
[email protected]This arroz con gandules is the best I've ever had! The flavors are amazing and the pigeon peas add a great texture. I highly recommend this recipe.
Hikmat Maliksher
[email protected]I followed the recipe exactly and the dish turned out perfectly. The rice was fluffy and the pigeon peas were tender. I will definitely be making this again.
Empire Comedy Entertainment
[email protected]This dish was a little too spicy for my taste, but other than that it was very good. I would recommend using less adobo next time.
Shelly Aragon
[email protected]This arroz con gandules is the perfect comfort food. It's hearty, flavorful, and easy to make. I love serving it with a side of fried plantains.
Gloria Williams
[email protected]I've made this dish many times and it's always a crowd-pleaser. The combination of rice, pigeon peas, and spices is simply irresistible.
MD Mon
[email protected]This was my first time making arroz con gandules and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making this again.
Dounia Queen
[email protected]I'm not a huge fan of pigeon peas, but I really enjoyed this dish. The rice was cooked perfectly and the sauce was flavorful without being too heavy.
Nancy Frank
[email protected]This arroz con gandules was a hit at my dinner party! The flavors were so well-balanced and the pigeon peas added a delicious nutty flavor. I will definitely be making this again.