Arroz Con Gondules and Sofrito
Puerto Rican Rice with Pigeon Peas
"I have know about this recipe since I was born my family is puerto rican so I learned to make it and love it at a very early age however I never had any measurements to be able to share the recipe with friends "- punjin514
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|1 cupSalted Pork; or Hamsteak, chopped|
|1 mediumRed bell pepper; quartered|
|1 largeGreen pepper; quartered|
|2 bunchesCilantro; stems removed|
|3 tblspoonsCorn oil|
|3 1/2 12-oz cansWater; as required|
|1 12-oz cansPigeon Peas/Gondules; not drained|
|3 12-oz cansMedium Grain Rice|
|1 can (8 oz)Tomato sauce|
Arroz Con Gondules and Sofrito Preparation
Be Sure to Wash all Vegetables before hand
You will need: 1 Blender, 1 medium sized Red Bell Pepper, 1 large Green Bell Pepper, 1 clove of garlic halved, 2 bunches of cilantro with the stems removed 1 teaspoon of salt, 1 tablespoon of oil and about a cup of water to your desire.
Mix all ingredients in blender adding more or less to your desired taste.
Blend until it looks like a sauce.
Arroz Con Gondules:
You will need a large Pot or a Cast Iron Pot, Medium Grain Rice, 1 12 ounce can of Pigeon Peas also known as Gondules, 1 8 ounce can of tomato sauce, 1 cup of chopped salted pork or hamsteak, and 2 tablespoons of Corn Oil
Add 2 tablspoons of Corn oil to bottom of pot. Cooking on Medium Heat. Add Salted Pork or hamsteak, 1 Cooking Spoon/3 tablespoons of Sofrito and fry until browned. Add Tomato Sauce, 1 package of Sazon and Pigeon Peas. Use can left from Peas and add 3 cans full of water and 3 cans full of Medium Grain Rice. Bring water to a boil, stirring ever 4-5 minutes. Give one last thourough Stir, cover and let cook on low heat for 25 Minutes, stirring every 5-10 minutes.
Rice is done when tender and dry.
Serve alone or with Porkchops or Fried Chicken.
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