Arroz con Gandules / Rice w Pigeon Peas
Arroz con Gandules / Rice w Pigeon Peas

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, arroz con gandules / rice w pigeon peas. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Arroz con Gandules / Rice w Pigeon Peas is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Arroz con Gandules / Rice w Pigeon Peas is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have arroz con gandules / rice w pigeon peas using 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Arroz con Gandules / Rice w Pigeon Peas:
  1. Prepare 1/4 cup chopped Chorizo or Spicy Sausage (Salchichón)
  2. Get 1 can (15 oz.) Gandules (Pigeon Peas)
  3. Make ready 1 clove minced Garlic
  4. Get 1/2 cup chopped Red Onion
  5. Get 1/4 cup chopped Green Peppers
  6. Make ready 1/4 cup Roasted Red Peppers
  7. Make ready 1 packages Chicken Bullion
  8. Get 1 packages Sazon with Culantro and Achiote
  9. Make ready 2 tbsp of Sofrito
  10. Take 1 tbsp Adobo Goya
  11. Prepare 1/2 tsp dried Oregano
  12. Get 2 tbsp sliced Pimento stuffed Green Olives
  13. Take 4 oz Tomato Sauce
  14. Get 1 bunch Fresh Cilantro
  15. Prepare 1 Salt and Pepper to taste
  16. Get 2 cup White Rice (uncooked)
  17. Prepare 2 1/2 cup Water
  18. Get 2 tbsp of Extra Virgin Olive Oil
Steps to make Arroz con Gandules / Rice w Pigeon Peas:
  1. In a medium pot, on medium heat, add oil, sofrito, garlic, onions, green peppers, red peppers and chorizo. Cook until onions are translucent.
  2. Add tomato sauce, can of gandules (with liquid), green olives, adobo, chicken bullion, sazon and dried oregano. Stir thoroughly and cook covered for about 3 minutes.
  3. Add rice, water, cilantro and salt and pepper to taste. LEAVE UNCOVERED on medium heat until water is almost completely dissolved.
  4. As soon as water is almost dissolved, stir twice scooping from the bottom up and over. Cover and lower heat to low and cook for about 20 minutes. DO NOT UNCOVER LID. After 20 minutes, stir the rice. It should be fluffly and golden. If not, cover for 10 more minutes and voila!
  5. Buen Provecho :-)

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