Arroz Con Gandules Rice And Beans Recipes

VEGAN ARROZ CON GUANDULES (RICE WITH PIGEON PEAS)

Steps:

• First, add the cooking oil to a medium pot and raise to medium-high heat. Add the Onion, diced Bell Peppers, ½ of the bunch of chopped Cilantro, Bay Leaves, and Garlic to the pot. Sauté until the Onions are translucent, about 3-5 minutes. Use a wooden spoon to cook everything; plastic and metal affect the final flavor of the dish!
• Add the Vegan Chicken-Flavored Bouillon and Tomato Paste to the pot and use the spoon to "mash" them into the Vegetables. Sauté for an additional 2-3 minutes.
• Then, add the Capers, entire can of Guandules Secos, Tamari, Cumin, and Sazon con Azafran. Sauté until the spices are fragrant and evenly distributed, about 3 minutes.
• Add ½ of the remaining Cilantro to the pot along with the can of Coconut Milk and remaining spices, then bring everything to a simmer over high heat.
• Rinse the Rice under cold water, then immediately add it to the simmering mixture. Once a few grains of rice start to float to the top of the mixture, add the rest of the Cilantro, mix well, and cover. Reduce the heat to low and let simmer for 20 minutes. Fluff with a fork, serve, and enjoy! Leftovers will keep in the fridge for up to 5 days.

PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)

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.

ARROZ CON GANDULES RECIPE (PUERTO RICAN RICE WITH PIGEON PEAS)

Steps:

• Heat the oil in a heavy pot, such as a Dutch oven or caldera. Add the pork and brown the pieces, about 5 minutes.
• Add the onion, peppers and sofrito. Stir and cook another 5 minutes to soften.
• Add the pigeon peas, olives, capers, rice, tomato paste and chicken broth (or reserved soaking liquid). Season with salt and pepper and stir.
• Bring to a boil for 5 minutes until most of the water is absorbed, then cover, reduce heat and simmer for 20 to 30 minutes, or until the liquid is absorbed and the rice done to your liking. Remove from heat.
• Rest for 5 minutes, then serve.

ARROZ CON GANDULES ( RICE AND BEANS)

Steps:

• Rinse starch off the rice, this IS important.
• Dice ham steak or Spam.
• Pour oil into 4-5 quart cooking pot ( make sure its a large wide pot, not a thin deep one).
• Add sofrito and fry on medium heat for 1 minute.
• Add ham and fry for 1 more minute.
• Add tomato sauce and heat through for 30 seconds.
• Add sazon, salt and water and bring to a boil.
• Add pigeon peas and olives and boil 5 minutes.
• Add rice and mix around with spoon once.
• Bring to boil on HIGH heat until water has evaporated to the rice line.
• Lower temperature to low/medium low and cover TIGHT with lid ( add foil or banana leaf if need be to make it a tight seal).
• Cook for 25-30 minutes.
• Uncover, serve and enjoy!

ARROZ CON GANDULES (PUERTO RICAN RICE)

Steps:

• Rinse rice well in water and set aside.
• In a medium caldero or large pot (about 6 quarts or so), heat oil and sauté sofrito until softened. Add tomato sauce and simmer for 2 minutes.
• Stir in gandules, alcaparrado, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 teaspoon at a time. Broth should be heavily seasoned and on the salty side.
• Bring to a rapid boil, then add rice and stir. You may need to add more water to ensure rice is covered by 1 inch of water. Reduce heat to a soft boil and let most of the liquid absorb and evaporate, stirring occasionally, very gently, so rice does not turn gummy.
• Carefully mound rice towards center of pot, top with foil and cover with lid. Reduce heat to simmer and cook for 20 minutes. Stir by folding rice from the bottom up, but do not disturb bottom of pan. Cook for another 20-30 minutes, testing after 20 to see if rice is tender and cooked through.