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Ingredient
Arroz con Gandules (Rice and Pigeon Peas)
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Chef :
Grumpy1020Arroz con Gandules (Rice and Pigeon Peas)
Traditional Puerto Rican rice. Popular during Christmas but great any time. This pic happened to be with Garbanzos.
Ingredient
Food ration :
4-6 servingsCooking time :
4-6 mins
2 cups
Uncooked Rice
2 Tbsp
Olive Oil
1-8 oz.
can Tomato Sauce
1 tsp
Minced Garlic
1/8 cup
+/- Capers
1/4 cup
Pimento Stuffed Olives halved
Cooking instructions
* Step 1
In an appropriate sized skillet, add Olive Oil, Sofrito. Sautee for 3-5 minutes until oils are released and it becomes aromatic.
* Step 2
Add Onion and Garlic taking care not to burn Garlic. Sautee until Onions are transleucent
* Step 3
Add Tomato sauce and Sazon seasoning. Stir to combine.
* Step 4
Add Rice to coat with all contents.
* Step 5
Add Water, Capers and Olives. Bring to boil then reduce to simmer. Cover and let simmer for 10 minutes or until water is absorbed. No peeking for 20 minutes.
* Step 6
If you wish to form "Pegao" or the slight charring of the rice to the bottom of the pot, research a little to keep from ruining your batch. But at the end, you'll turn up the heat for a short period of time keeping a close eye and nose!
Note: if there is a photo you can click to enlarge it
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