Arroz Con Gandules Y Leche De Coco Recipes

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ARROZ CON GANDULES



Arroz Con Gandules image

This recipe is MSG free (No Sazon or Bouillon) and it is delicious. Serve with any meat, avocado and salad. I got this recipe from my Dominican Mama, Tata. The ultimate secret to good rice is the pot. Use an heavy aluminum caldero. Sold in most discount stores in the pot section.

Provided by Panamama

Categories     White Rice

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

3 tablespoons oil
1/2 cup onion, diced
1/3 cup red pepper, diced
1/3 cup green pepper, diced
2 garlic cloves
1/4 cup sweet pepper (ajicito)
3 tablespoons distilled white vinegar
1 (15 1/2 ounce) can pigeon peas, Goya Dry Pigeon Peas
1 (8 ounce) can tomato sauce, Del Monte
3 cups long-grain rice
4 1/2 cups water
2 teaspoons salt (to taste)
8 stalks cilantro

Steps:

  • Heat oil on medium heat.
  • Add in onion, red pepper, green pepper, garlic and ajicito (aji) and 2 tablespoons of vinegar. Saute for 10 minutes on medium heat stirring every minute or so. (Do not cover until last step).
  • Drain dry pigeon peas and reserve liquid. Add in dry pigeon peas and cook for another 5 minutes on medium heat.
  • Add in tomato sauce and 1 tablespoon of vinegar. Bring to a boil.
  • Add in rice, reserved dry pigeon pea liquid, water and salt. Boil on high heat until water cooks down and bubbles are popping on the surface of the rice.
  • Break cilantro stalks in half and mix into wet rice. Cover and cook on low heat for 15 minutes or until fully cooked.

Nutrition Facts : Calories 504.3, Fat 6.5, SaturatedFat 1, Sodium 749.1, Carbohydrate 93.6, Fiber 10.1, Sugar 2.3, Protein 17.6

ARROZ DE COCO



Arroz De Coco image

This is being posted for ZWT 2006, African region. It is a Mozambique rice recipe that I think would go quite nicely with a spicy chicken dish or a curry dish.

Provided by JanetB-KY

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons oil
1/2 cup finely chopped onion
1 small green bell pepper, seeded, deribbed & finely chopped
1 cup uncooked white rice
1 1/2 cups coconut milk
2 medium ripe tomatoes, peeled and finely chopped (or sub 2/3 cup canned diced tomatoes)
1 teaspoon salt
2 teaspoons finely chopped fresh hot chili peppers

Steps:

  • In a heavy bottomed large saucepan heat the oil over medium heat; drop the onions and green pepper in it and cook, stirring frequently, for about five minutes or until they are soft but not browned.
  • Add the rice and stir for two to three minutes more, until the rice is evenly coated; then stir in the coconut milk, tomatoes and salt and bring to a simmer over medium heat.
  • Cover the pan tightly, reduce the heat to low and simmer for about 20 minutes or until all the liquid has been absorbed and the rice is tender but not mushy.
  • Remove the pan from the heat, stir in the chilis and taste for seasoning adding salt if needed; cover again and let rest for 10 minutes before serving; fluff before serving.

Nutrition Facts : Calories 471.1, Fat 26.9, SaturatedFat 18.4, Sodium 645, Carbohydrate 53.2, Fiber 5.2, Sugar 10.2, Protein 7.2

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