ARROZ CON GANDULES (PIGEON PEAS RICE)
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
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
CARRIBBEAN PEAS AND RICE, OR (ARROZ CON GANDULES)
This is a very easy, fast and tasty recipe from one my of dear good friends from Trinidad. Thank you Siralee. You can add meat if you like. It is most often eaten with meat but you can also enjoy meatless. In Puerto Rico this dish is a national dish known as Arroz con Gandules. It is made with little chunks of pork or chicken, ham, or bacon it is delicious. Enjoy
Provided by Juliann Esquivel @Juliann
Categories Vegetables
Number Of Ingredients 12
Steps:
- in a large skillet saute garlic, onion and green pepper in hot olive oil. Add the pigeon peas and stir well being carefull not to break up the peas
- Add rice, water, chicken broth, and coconut milk and salt. Bring to a boil. Add the Cover and reduce the heat.
- Simmer for about 25/30 minutes.or until liquid is absorbed. Sometimes in Trinidad they will add some diced cubed chicken, cubed ham, pork meat or bacon pieces. Meat should be precooked; if you would like to add meat to your peas and rice; then put it in on step two (2) when adding water and chicken broth. Enjoy
- Pictured above are my peas & rice; I made today. I like to add small cubes ham and 2 slices crumbled left over bacon from breakfast and some sweet green bell pepper. these are optional but they give the peas and rice a delicious flavor. Bon Appetite
ARROZ CON GANDULES (RICE AND PIGEON PEAS)
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
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.
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.
ARROZ CON GANDULES
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
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.
People also searched
More about "carribbean peas and rice or arroz con gandules recipes"
CARIBBEAN ARROZ CON GANDULES (RICE & PEAS)
From palatablepastime.com
Estimated Reading Time 1 min
CARIBBEAN ARROZ CON GANDULES (RICE & PEAS) RECIPE
From recipezazz.com
Servings 6Calories 369 per serving
ARROZ CON GANDULES (RICE WITH PIGEON PEAS) RECIPE
From fabeveryday.com
RECIPE: ARROZ CON GANDULES (PUERTO RICAN RICE) - CNW …
From caribbeannationalweekly.com
CARIBBEAN ARROZ CON GANDULES (RICE & PEAS) RECIPE
From recipezazz.com
CARRIBBEAN PEAS AND RICE, OR (ARROZ CON GANDULES) | RECIPE
From pinterest.co.uk
CANNED PIGEON PEAS RECIPES VEGETARIAN | DEPORECIPE.CO
From deporecipe.co
COLORS OF THE CARIBBEAN AND A RECIPE FOR ARROZ CON GANDULES
From foodnewsnews.com
ARROZ CON GANDULES (RICE AND PIGEON PEAS) - SKINNYTASTE
From skinnytaste.com
ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS)
From delishdlites.com
PIGEON PEAS WITH RICE (ARROZ CON GANDULES) | SARA MOULTON
From saramoulton.com
ARROZ CON GANDULES - RICE & PIGEON PEAS - GOYA FOODS
From goya.com
RICE WITH PIGEON PEAS - ARROZ CON GANDULES
From caribbeanmarket.ca
LIST OF 6 PUERTO RICAN RICE WITH OLIVES - CUISINE.BEST
From cuisine.best
RICE WITH PIGEON PEAS (ARROZ CON GANDULES) RECIPE
From sidechef.com
HOW TO MAKE: ARROZ CON GANDULES RICE AND PIGEON PEAS
From travelingwithyou.net
ARROZ CON HABICHUELAS PUERTO RICO RECIPE - WELLNESS VOICE
From wellnessvoice.com
ARROZ CON GANDULES IN A RICE COOKER RECIPE - EASY RECIPES
From recipegoulash.cc
AIR FRY TOMATOES - WELLNESS VOICE
From wellnessvoice.com
HOW TO MAKE EASY ARROZ CON GANDULES RECIPE (RICE WITH PIGEON …
From mydominicankitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love