30 Minute Arroz Con Gandules Puerto Rican Rice Recipe 45

ARROZ CON GANDULES

Arroz con Gandules 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

Time 1h

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.

PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)

Puerto Rican Rice and Beans (Arroz con Gandules) image

Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!

Provided by The Messy Cook

Categories Side Dish Rice Side Dish Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
½ cup sofrito
2 cloves garlic, chopped
1 (1.41 ounce) package sazon seasoning with achiote
½ tablespoon adobo seasoning
2 cups medium-grain white rice
2 cups chicken broth
1 ½ cups water
1 (15 ounce) can gandules (pigeon peas), drained and rinsed
2 tablespoons chopped fresh cilantro

Steps:

Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
Turn off heat and let rice sit, uncovered, for 10 minutes more.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 47.1 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 1287.7 mg, Sugar 0.6 g

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