ARROZ CON GANDULES (RICE WITH PIGEON PEAS)
Steps:
- For the gandules, soak the raw gandules in 1 quart of water with 2 teaspoons of salt for about 15 minutes. Rinse them and cooking 4 cups of water until they have softened. If you can squeeze them between two fingers, they are ready. If you prefer a quicker method, use the canned gandules. For the sofrito, put cilantro in work bowl of food processor and pulse twice. Add onion and garlic and pulse until the onion is in small pieces. Add ajies and chop fine. The mixture will be coarse. Heat olive oil in a 3 to 4-quart "caldero" (pot) over medium heat. Add sofrito to the hot oil and saute for a few seconds. Sprinkle black pepper and oregano, and saute until onion is translucent and not brown. Mix in tomato sauce. Stir in rice until well blended. Add alcaparrado with liquid. Stir in gandules with their liquid. Stir in hot water and sea salt. Raise heat high enough to make mixture boil, then lower to medium heat. Cook uncovered until most of the water has evaporated. Stir the mixture, cover the pot and cook for 15 minutes. (Put a spoon in the center of the rice; if the spoon stays upright, your rice is on its way!) Stir the rice once more and continue to cook until tender.
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Zomli
[email protected]This recipe is a great way to use up leftover rice and vegetables.
Fahad Matic
[email protected]I love the combination of flavors in this dish. The rice is fluffy and the pigeon peas add a nice savory touch.
Morad Chaiheloudj
[email protected]This was my first time making arroz con gandules and it turned out great! The instructions were easy to follow and the dish was very flavorful.
j-lynn roopnarine
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover rice and beans.
Danisile 45Ngema
[email protected]I'm not a fan of pigeon peas, but I really enjoyed this dish. The flavors were well-balanced and the rice was cooked perfectly.
Julie J
[email protected]This recipe is a great way to use up leftover rice and beans.
FELICIA ONYENWE
[email protected]I love the simplicity of this recipe. It's a great weeknight meal.
Maya Conklin
[email protected]This is my go-to recipe for arroz con gandules. It's always a crowd-pleaser.
Mariama Fofanah
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved it.
John Gross
[email protected]This dish is a great way to get your kids to eat their vegetables.
Muhammad Ikram Mahal
[email protected]I've never had arroz con gandules before, but I'm glad I tried this recipe. It was delicious!
jaden Steele
[email protected]This recipe was easy to follow and the dish turned out great! I would definitely recommend it to others.
john reckley
[email protected]The rice was a little mushy for my liking, but the flavor was still good.
2nd older son Semaj
[email protected]This was a bit too spicy for my taste, but I think that's because I used a spicy sofrito. Next time I'll use a milder one.
Miss Kiki
[email protected]I'm not a huge fan of pigeon peas, but I really enjoyed this dish. The flavors were well-balanced and the rice was cooked perfectly.
Khagesh Karki
[email protected]This recipe is a great way to use up leftover rice. I added some extra vegetables and it was a delicious and healthy meal.
Sarah Bussanmas
[email protected]I love the combination of flavors in this dish. The rice is fluffy and the pigeon peas add a nice savory touch.
Julius Ongaro
[email protected]This was my first time making arroz con gandules and it turned out great! The instructions were easy to follow and the dish was very flavorful.
Ansumana A Conteh
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The pigeon peas add a nice touch of flavor and texture.
cabel ashin
[email protected]This arroz con gandules recipe was a hit with my family! The flavors were amazing and the rice was cooked perfectly. I will definitely be making this again.