My Puerto Rican Abuelas Arroz Con Gandules Recipe Is A Latinx Holiday Staple Recipes

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 (PUERTO RICAN RICE WITH PIGEON PEAS)

Steps:

• Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
• Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.
• Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
• Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
• Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20-25 minutes. It's done with all the liquid is absorbed and the grains are fluffy and fully cooked.

MY PUERTO RICAN ABUELA'S ARROZ CON GANDULES RECIPE IS A LATINX HOLIDAY STAPLE

Steps:

• Heat a cast-iron or aluminum dutch oven (caldero) to medium heat, then add olive oil and sofrito. Sauté sofrito in oil for 3-4 minutes, or until the sazón is fragrant.
• To the sautéed sofrito, add sazón, tomato sauce, and chicken bouillon cube. Stir well, until all ingredients are thoroughly combined.
• Remove any excess liquid within the can of pigeon peas, then add the drained peas to the sofrito mixture. Pour in the water and bay leaves, then bring the mixture to a boil. While it's boiling, taste the rice to adjust salt levels to your taste.
• When the mixture is boiling, add the rice to the dutch oven, making sure that all of the raw grains of rice are evenly submerged across the top of the caldero. Let the water and rice boil for a few minutes, until you see the rice start to absorb the liquid in the pot.
• Once the top layer of water has been absorbed, stir the rice once with a wooden spoon, then place an aluminum-covered lid on top of the dutch oven, and lower the burner to low.
• Once the rice is fully cooked, remove the lid and allow the rice to simmer for 20-25 minutes, uncovered. You will know that the rice is done when all additional liquid within the pot is gone and the rice granules are plump.
• Serve and enjoy!

ARROZ CON GANDULES

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.