ARROZ CON GANDULES (YELLOW RICE WITH PIGEON PEAS)
Provided by Food Network
Number Of Ingredients 13
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 WITH PIGEON PEAS)
This is a recipe that my mother-in-law taught me how to make. It is from Puerto Rico and is a traditional dish for many meals. Gandules (or pigeon peas) is a type of bean and can be found in most Spanish or Latin stores; they are distributed and labeled by Goya. Bijol can also be found in Spanish stores, in a small yellow round container. It is a yellow food coloring spice, something like paprika or turmeric. This is a great recipe...everyone who tries it raves about it. It's worth hunting for the ingredients...I guarantee it!
Provided by rdmontes
Categories Long Grain Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
- Add rice and sauté until rice is browned.
- Add about ¾ cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
- Add gandules (drained and rinsed) and 4 cups of water.
- Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
- Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15-20 minutes until done.
- Sofrito: Blend 1 Bunch Cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (Leftover Sofrito can be freezed and used in beans, soups, etc.).
Nutrition Facts : Calories 633.3, Fat 14, SaturatedFat 4.8, Cholesterol 22.3, Sodium 755.1, Carbohydrate 104.7, Fiber 12.2, Sugar 5.6, Protein 22.7
ARROZ CON GANDULES (RICE WITH PIGEON PEAS)
A simple and flavorful dish from Puerto Rico. Pigeon peas are a tiny green-brown bean usually found in the latin food section. Substitute any small bean (black-eyed peas, etc) for the pigeon peas. Serve with a cabbage and tomato salad and some crispy warm tostones.
Provided by aymeahrens
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 547.6, Fat 10.5, SaturatedFat 1.5, Cholesterol 0.1, Sodium 137.9, Carbohydrate 94.4, Fiber 11.8, Sugar 0.1, Protein 18.8
ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS)
Every step and ingredient adds something important to this recipe from the Puerto Rican-born chef and writer Reina Gascón-López. Annatto seeds steeped in oil give the rice its signature marigold hue. The banana leaf imparts a subtle tropical aroma to the rice as it cooks. Olives, ham, beer and peppers with their brine offer salt, fat, acid, umami and a bright pop of color. The sheer number of flavors layered into this dish make it a delight to unpack. The most exhilarating layer is the last one: pegao, the crisp, glassy shards of rice at the bottom of the pot. Gandules (pigeon peas) make this version of rice and beans distinctly Caribbean. Ms. Gascón-López prefers to start with dry gandules, which her family sometimes ships to her from Puerto Rico, then flavors the pot with some sofrito, a bay leaf or two and a smoked pork neck. If you have trouble finding dry pigeon peas, they are often labeled as toor at Indian grocery stores.
Provided by Samin Nosrat
Categories dinner, grains and rice, vegetables, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Lay 1 banana leaf (or more, if needed) flat on a large cutting board, then set the lid of a large Dutch oven or similar pot on top. Use a paring knife to trace around the lid, and cut the leaf (or leaves) so that they will fit properly inside the pot. Cover with a clean dishcloth and set aside.
- In a small saucepan, cook the neutral oil and annatto seeds over medium heat, allowing the seeds to infuse the oil. After 2 to 3 minutes, when the oil begins to bubble and the seeds start to crackle, turn off the heat and allow the oil to cool completely. Pour the cool oil through a fine-mesh strainer, reserving seeds for another round of infusing, if desired.
- Make the sofrito: Use a food processor or high-speed blender to pulse the onion, red and green bell peppers, cubanelle pepper, garlic, cilantro, scallions, ají dulce peppers (if using) and culantro (if using), adding 1 to 2 tablespoons of water if needed to achieve a smooth, salsa-like consistency. Stir in 3/4 teaspoon sazón and set aside. (The sofrito makes about 2 cups. Refrigerate it for up to 5 days or portion it into ice cube trays or plastic containers, and freeze up to 6 months.)
- Set the large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons annatto oil and the ham or fatback. Sauté until crisp and most of the fat has rendered, about 6 minutes. Add 1/4 cup sofrito, the olives and 1 tablespoon sazón, stirring until sofrito is fragrant, about 3 minutes.
- Next, add pigeon peas and sauté for another 3 minutes. Season with adobo, salt and black pepper to taste.
- Reduce heat to medium. Add rice, stirring until grains are all coated, seasoned and starting to toast. If there isn't enough oil to generously coat all of the rice and peas in the pot, add the remaining tablespoon of annatto oil. This will help form a delicious golden bottom crust called pegao.
- Once the rice is toasted, stir in the beer and cook for about 3 minutes, then add the reserved pigeon-pea liquid (or 2 1/2 cups water) and roasted red pepper brine. Taste the cooking liquid and adjust salt as needed; it should be pleasantly salty.
- Gently stir rice, then spread about half the thinly sliced roasted red pepper over the rice. Drizzle with olive oil. Cover rice with prepared banana leaves, then cover pot with its lid and cook for 22 minutes.
- Once the time has passed, remove the lid, open the banana leaves and gently fold the rice onto itself from the outside in to form a mound in the center of the pot. Reduce heat to medium-low, replace banana leaves and lid and continue cooking for 20 to 25 minutes to allow pegao to form at the bottom of the pot.
- To serve, spoon rice atop a platter layered with fresh banana leaves. Garnish with remaining sliced roasted peppers. Use a metal spatula to scrape pegao out of the pot and serve on a separate plate. Be careful, because everyone will fight over it!
ARROZ CON GANDULES (RICE AND PIGEON PEAS)
Make and share this Arroz Con Gandules (Rice and Pigeon Peas) recipe from Food.com.
Provided by Michelle Figueroa
Categories Medium Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into biting sizes and season with adobo, sazon, salt and pepper to taste.
- In a medium size caldero (rice pot) add the oil and heat on medium heat.
- Add the pork and fry until almost done.
- Add tomato sauce, olives, sofrito, sazon, salt and pepper.
- Cook over for 4 minutes.
- Add all other ingredients, and enough water to cover the rice 1" above the rice line. Stir.
- Bring to a boil and cook over med/high heat until most of the water is absorbed.
- Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low.
- You can cover the rice with aluminum paper or better yet a banana leaf and then put on the cover.
- Cook for 30 minutes or until the rice is tender.
Nutrition Facts : Calories 597.6, Fat 11.4, SaturatedFat 2, Cholesterol 15.9, Sodium 755.1, Carbohydrate 98.5, Fiber 12.4, Sugar 1.7, Protein 25.5
BROWN RICE AND PIGEON PEAS (ARROZ CON GANDULES)
This is one of my favorite recipes of any kind. It's tasty, healthy, easy, quick, and I'm happy eating it for days on end. It's based on a Goya recipe that I adapted to use brown rice for better nutritional value. If you want to eat more whole grains but just can't find appetizing ways to prepare them, give this a try. It can also be made with long-grain white rice if you prefer (not jasmine rice or anything like that, just the ordinary kind). The canned pigeon peas and sazon can both be found in the latino/hispanic/international section of most US supermarkets.
Provided by Mary the Disturbed
Categories Brown Rice
Time 42m
Yield 6-8 serving(s)
Number Of Ingredients 9
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
This is one of my favorite Puerto Rican rice recipe. I love pigeon peas. You can find sazon and pigeon peas in the hispanic section of the grocery store. Pigeon Peas are Puerto Rico's national dish. This recipe is from About.com.
Provided by 1PugMom2
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
EASY RICE WITH PIGEON PEAS/ARROZ CON GANDULES
We usually dont measure our stuff out. Most puerto rican chef's cook from memory, adding ingredients until we get the taste we prefer. I tried to get this as close as I possibly could. Enjoy! Por lo general dont medida de nuestras cosas. La mayor parte de Puerto Rico del chef cocción de la memoria, añadiendo ingredientes hasta obtener el sabor que prefiera. Traté de hacer esta tan cerca como yo podía. Disfrutar!
Provided by CarribeQueen
Categories Long Grain Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
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.
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