Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, arroz con gandules / rice w pigeon peas. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Arroz con Gandules / Rice w Pigeon Peas is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Arroz con Gandules / Rice w Pigeon Peas is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook arroz con gandules / rice w pigeon peas using 18 ingredients and 5 steps. Here is how you cook that.
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The ingredients needed to make Arroz con Gandules / Rice w Pigeon Peas:
- Prepare 1/4 cup chopped Chorizo or Spicy Sausage (Salchichón)
- Prepare 1 can (15 oz.) Gandules (Pigeon Peas)
- Make ready 1 clove minced Garlic
- Prepare 1/2 cup chopped Red Onion
- Make ready 1/4 cup chopped Green Peppers
- Prepare 1/4 cup Roasted Red Peppers
- Make ready 1 packages Chicken Bullion
- Prepare 1 packages Sazon with Culantro and Achiote
- Get 2 tbsp of Sofrito
- Make ready 1 tbsp Adobo Goya
- Prepare 1/2 tsp dried Oregano
- Take 2 tbsp sliced Pimento stuffed Green Olives
- Take 4 oz Tomato Sauce
- Prepare 1 bunch Fresh Cilantro
- Get 1 Salt and Pepper to taste
- Get 2 cup White Rice (uncooked)
- Prepare 2 1/2 cup Water
- Make ready 2 tbsp of Extra Virgin Olive Oil
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Steps to make Arroz con Gandules / Rice w Pigeon Peas:
- In a medium pot, on medium heat, add oil, sofrito, garlic, onions, green peppers, red peppers and chorizo. Cook until onions are translucent.
- 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.
- Add rice, water, cilantro and salt and pepper to taste. LEAVE UNCOVERED on medium heat until water is almost completely dissolved.
- 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!
- Buen Provecho :-)
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