Spanish Rice Arroz Con Grandules Recipes

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.

ARROZ CON GANDULES RECIPE BY TASTY

Steps:

• To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
• Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
• Bring the mixture to a boil, then add the rice. Cook for 15-20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
• Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
• Serve the arroz con gandules warm alongside dishes of your choice.
• Enjoy!

EASY ARROZ CON GANDULES

Steps:

• Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
• Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
• Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
• Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

SPANISH RICE AND PIGEON PEAS ( ARROZ CON GANDULES)

Steps:

• In a big pot heat up 2 tbsps oil on a low flame and put in the Sofrito and all the other ingredients except rice and water.
• Stir fry for 3 minutes.
• Then put the rice in and stir well.
• Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
• As soon as the rice is dry, turn the rice over,in the pot, put the cover back on and put on low flame for 20 minutes.
• After 20 minutes turn rice over again and serve.

SPANISH RICE (ARROZ CON GRANDULES)

Steps:

• First put your oil, salt, sazon, sofrito, olives, to simmer. Then add gandules and **optional meat**, do not drain the gandules. Bring to a long simmer**at a med heat.
• Once this is added take same can and add water measuring with the can of gandules. Let this boil....(you may turn up fire just a fraction).
• Once this is boiling for about 5 minutes add the rice. Place lid on and need to watch the rice. Once rice is drying up with little water on top. You will need to turn the rice. Once rice is turned once lower flame to medium. Let rice dry a little more, turn again. Rice should be soft to taste.

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.

ARROZ CON GANDULES ( RICE AND BEANS)

Steps:

• Rinse starch off the rice, this IS important.
• Dice ham steak or Spam.
• Pour oil into 4-5 quart cooking pot ( make sure its a large wide pot, not a thin deep one).
• Add sofrito and fry on medium heat for 1 minute.
• Add ham and fry for 1 more minute.
• Add tomato sauce and heat through for 30 seconds.
• Add sazon, salt and water and bring to a boil.
• Add pigeon peas and olives and boil 5 minutes.
• Add rice and mix around with spoon once.
• Bring to boil on HIGH heat until water has evaporated to the rice line.
• Lower temperature to low/medium low and cover TIGHT with lid ( add foil or banana leaf if need be to make it a tight seal).
• Cook for 25-30 minutes.
• Uncover, serve and enjoy!