Best 9 Goya Pigeon Peas And Rice Recipes

ARROZ CON GANDULES - RICE & PIGEON PEAS

Steps:

• Step 1 Heat oil in a medium, heavy saucepan over medium-high heat. Add ham to pan; cook until brown, about 5 minutes. Stir in peppers and onions; cook, stirring occasionally, scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes. Add sazón, garlic, cilantro and oregano. Cook until fragrant, about 30 seconds. Step 2 Add rice to pan. Cook, stirring frequently, until coated in oil and toasted, about1 minute. Stir in pigeon peas, tomato sauce, olives and 1½ cups water; using a wooden spoon, stir once and bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up. Step 3 Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes. Remove saucepan from heat. Gently fluff rice with fork. Cover pan and let stand 5 minutes.

RICE WITH PIGEON PEAS AND COCONUT

Steps:

• Step 1 Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more. Step 2 Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes. Step 3 Fluff rice with fork; serve.

RICE WITH PIGEON PEAS AND COCONUT | GOYA

Steps:

• Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more.
• Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes.
• Fluff rice with fork; serve.

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.

PIGEON PEAS AND RICE

Steps:

• Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
• Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.

YELLOW RICE WITH PIGEON PEAS

Steps:

• Make Sofrito:
• Purée all sofrito ingredients in a food processor.
• Make rice:
• Cut out a round of parchment or wax paper slightly larger than diameter of a wide 4- to 5-quart pot.
• Pat ham dry and cook in annatto oil in pot over medium-high heat, stirring occasionally, until starting to crisp, about 4 minutes. Add sofrito, olives, and capers and cook, stirring, until liquid has evaporated, about 5 minutes. Add rice and cook, stirring, until it sizzles, about 2 minutes.
• Stir in peas, water, and 1 1/4 teaspoons salt and bring to a simmer. Simmer, uncovered, over medium-high heat until almost all of liquid is absorbed, about 10 minutes, reducing heat to medium once water is below level of rice.
• Gently stir from bottom to top, then smooth top of rice. Place parchment round directly over rice and cover pot with a tight-fitting lid. Reduce heat to low and cook, undisturbed, 30 minutes.
• Remove from heat, then discard parchment and gently fluff rice with a fork. Cover with lid and let stand 10 minutes.

COCONUT RICE WITH PIGEON PEAS

Steps:

• Heat oil in heavy saucepan. Add onion, and cook over medium heat until soft. Stir in chili and rice, and cook a few minutes. Fold in 1/2 cup coconut milk and pigeon peas. Add stock. Bring to a simmer. Season to taste with salt and pepper.
• Cover pan with double layer of plastic wrap so wrap clings tightly to pan, extending about an inch below rim. Place cover of pan over plastic wrap to make a tight seal. Cook over low heat 15 minutes. Remove pan from heat, and set aside 15 minutes.
• Uncover pan, and remove plastic, using mitts because the steam can burn. Stir rice. Spread out in shallow baking dish to cool.
• To serve, remove chili. Fold in scallions, bell pepper and thyme. Check seasonings. Return to saucepan, cover, and gently reheat. Fold in remaining coconut milk, and serve.

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.

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.