Best 10 Arroz Con Gandules Rice Pigeon Peas Recipes

ARROZ CON GANDULES (RICE AND PIGEON PEAS)-A PUERTO RICAN FAV

Steps:

• Pour olive oil in a cast iron/aluminum pot until hot.
• 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.
• Pour in rice.
• Stir ONCE and put the lid on it, sealing tightly.
• Let sit for 20 minutes on low-medium.
• If the rice looks gummy DO NOT STIR IT, just put the lid back on and wait until the rice is firm (ready).
• If you desire the crunchiness on the bottom, once the rice is done cooking, put the temp on very low temp and let it sit for about 5 minutes. The bottom will loosen up from the moisture (since it it's done cooking).

ARROZ CON GANDULES (YELLOW RICE WITH PIGEON PEAS)

Steps:

• In a large saucepan, heat oil and salt pork over medium-high heat. Add sofrito and cook 1 minute. Add tomato paste and mix well, cook for 2 minutes. Add rice and cook 2 minutes being careful not to scorch the rice, turning all the time. Add saffron and gandules and stir constantly. Add liquid, stirring constantly. Add salt and pepper to taste and bring everything to a boil. Lower heat and simmer covered for 15 minutes. Do not disturb. After 15 minutes, check the rice. Stir. Recover. Turn off heat and let steam for 5 minutes more. Serve immediately with pernil asado or alone. The rice should be fluffy and separate. The color should be golden.
• Mix together all ingredients and set aside to let flavors meld together.

ARROZ CON GANDULES (RICE AND PIGEON PEAS)

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.

EASY RICE WITH PIGEON PEAS/ARROZ CON GANDULES

Steps:

• *Rinse the rice in a bowl with warm water.
• *In a large pot, add water and all items except rice.
• *Bring to boil, and let it boil for about 3 minutes. (I usually taste it and add more seasoning to taste if needed).
• *Add rice and let it continue to boil for about 2 minutes.
• *Turn heat to low, and place tight fitting lid over pot.
• *Check periodically, cook until liquid is absorbed. Stir once, remove from heat, replace lid and let it stand for about 5 minutes.
• This usually serves our household of seven.

BROWN RICE AND PIGEON PEAS (ARROZ CON GANDULES)

Steps:

• Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
• Stir in all remaining ingredients except rice. Bring to a boil.
• Stir in rice, cover, and reduce heat to a simmer. Simmer until rice is tender (about 40-45 minutes if you're using brown rice, 25-30 minutes if you use white rice.

RICE WITH PIGEON PEAS - ARROZ CON GANDULES

Steps:

• 1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
• 2.Add the rice, water, sazon and pigeon peas.
• 3.Bring to a boil. Let boil for 2 to 3 minutes.
• 4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
• TIP: Do not use a lid with a vent that allows the steam to escape.
• Never lift the lid while cooking.
• 5.When finished cooking, stir the rice before serving. It should be light and fluffy.

SPANISH RICE AND PIGEON PEAS ( ARROZ CON GANDULES)

Steps:

• In a big pot heat up 2 tbsps oil on a low flame and put in the Sofrito and all the other ingredients except rice and water.
• Stir fry for 3 minutes.
• Then put the rice in and stir well.
• Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
• As soon as the rice is dry, turn the rice over,in the pot, put the cover back on and put on low flame for 20 minutes.
• After 20 minutes turn rice over again and serve.

ARROZ CON GANDULES (RICE WITH PIGEON PEAS)

Steps:

• In a large pot with a lid gently brown ham steak in oil.
• Add sofrito, sazon, boullion cube, olives and undrained pigeon peas.
• Simmer gently to mix flavors.
• Stir in rice and water. Bring to a boil then reduce heat to medium-high.
• Boil until no visible liquid remains, stirring often to prevent sticking.
• Heap rice and bean mixture into a mound in the center of the pot. Cover with lid and reduce heat to medium-low.
• Stir and check rice for doneness every 5 minutes or so. A crisp rice crust will form on the bottom if the mix is not stirred often. This will add a bit of crunch to the dish but I have found all the men in my family love the crust!
• When rice is tender, stir once again to fluff mixture.
• Serve with sliced of avocado and garnish with additional green olives.

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.

ARROZ CON GANDULES (RICE WITH PIGEON PEAS)

Steps:

• In a Dutch oven, cook Sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.