Brown Rice And Pigeon Peas Arroz Con Gandules Recipes

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PIGEON PEA RICE: ARROZ CON GANDULES



Pigeon Pea Rice: Arroz con Gandules image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

1 teaspoon vegetable oil
8 strips bacon, finely chopped
1/2 cup finely chopped onion
1/2 cup finely chopped cilantro leaves
2 cups long-grain white rice
1 (10-ounce) can chopped tomatoes and green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
Pinch achiote powder, optional
1 (15-ounce) can green pigeon peas (gandules), rinsed and drained
2 tablespoons tomato paste
4 cups water
Chopped fresh cilantro leaves, for garnish

Steps:

  • Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.

ARROZ CON GANDULES (PIGEON PEAS RICE)



Arroz con Gandules (Pigeon Peas Rice) image

This delicious rice is the side dish of choice at every Dominican and Puerto Rican holiday dinner. Made with pigeon peas and a mixture of Latin seasonings, this popular rice dish is perfect for Nochebuena.

Provided by Vanessa

Categories     Side Dish

Time 35m

Number Of Ingredients 14

1/2 cup red onion (, chopped)
1/2 cup green bell pepper (, chopped)
3 cloves garlic (, minced)
2 tablespoons cilantro
3 tablespoons vegetable oil
2 tablespoons tomato sauce
2 cubes chicken bouillon ((caldo de pollo))
1 teaspoon oregano
½ teaspoon adobo
½ teaspoon ground black pepper
1 tablespoon alcaparrado
15 oz can gandules verdes ((green pigeon peas), with liquid)
2 cups water
3 cups rice

Steps:

  • In a food processor, pulse the onion, bell pepper, garlic and cilantro until all is chopped very small to make the sofrito.
  • In a large cast-iron pot, heat oil over medium heat. Saute the sofrito mixture, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo, black pepper and alcaparrado for about 2-3 minutes until vegetables begin to release aroma.
  • Add the pigeon peas with it's liquid and 2 cups of water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
  • Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
  • Serve warm.

Nutrition Facts : Calories 375 kcal, Carbohydrate 70 g, Protein 9 g, Fat 6 g, SaturatedFat 4 g, Sodium 100 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

ARROZ CON GANDULES (RICE WITH PIGEON PEAS)



Arroz Con Gandules (Rice With Pigeon Peas) image

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

2 cups calrose rice
1 (14 ounce) can pigeon peas
1 tablespoon sofrito sauce
1 (5 g) packet sazon goya con culantro y achiote
1 chicken bouillon cube
1/2 cup sliced stuffed green olive
2/3 cup chopped ham steak
2 2/3 cups water
1/4 cup vegetable oil

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 (RICE AND PIGEON PEAS)



Arroz Con Gandules (Rice and Pigeon Peas) image

This recipe starts with fresh pigeon peas and I am translating it from Spanish. It comes from an old cookbook, originally published in 1954 called "Cocina Criolla" by Carmen Aboy Valldejuli who was born in 1912. So I suppose she would know Puerto Rican cooking if anyone does!

Provided by threeovens

Categories     Rice

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb pigeon peas, picked over and rinsed clean (fresh gandules)
10 cups water, divided
4 teaspoons kosher salt
1/2 ounce bacon, minced
1 ounce ham, minced
1 medium onion, minced
1 aji bell peppers, seeded and minced (small sweet pepper that resembles an habanero)
1 green bell pepper, seeded and minced
1 medium tomatoes, minced
3 stems culantro, minced
3 fresh cilantro stems, minced
3 tablespoons achiote oil (Achiote Oil)
1/4 cup tomato sauce
3 pimento stuffed olives
1/2 teaspoon capers
2 1/4 cups long grain white rice

Steps:

  • Soak pigeon peas overnight in 6 cups of water; drain and discard water.
  • In a large, covered pot, combine peas with 4 cups water and bring to a boil over high heat; cover, reduce heat to medium, and cook 30 minutes.
  • Season with salt and cook 15 minutes more; drain, reserving 3 cups of the cooking liquid (you may need to add more water to end up with the 3 cups).
  • Meanwhile, in a Dutch oven, lightly brown the bacon and ham; add in the remaining sofrito ingredients and saute, over low heat until all the ingredients are tender and the tomatoes break down.
  • Stir in the additional ingredients and combine well; stir in the peas and rice.
  • Add the 3 cups of reserved cooking liquid and let cook, uncovered, until almost dry (it will look like little volcanos are erupting); stir up the rice from the bottom.
  • Cover and turn the heat down to the lowest setting and let cook 30 minutes, turning the rice, from the bottom, once halfway through cooking.
  • NOTE: This is how the dish is supposed to be cooked. I prefer to add the olives after the last turning of the rice for a "cleaner" flavor.

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