Arroz Con Gandules (Rice and Pigeon Peas)
Arroz Con Gandules is a traditional Puerto Rican dish. It's usually made for special occasions."We are a rice eating family and it was nice to find a new rice dish. We successfully cooked this per the recipe in a rice cooker. But next time we will cut back on the water added. We made spice mix and the sauce from scratch. The Goya mixes suggested contain MSG as a first ingredient." - Fatherofseven
Yield: 4 Ready in 40 minutes
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Arroz Con Gandules (Rice and Pigeon Peas) Preparation
In a Medium size Caldero (cooking pot used to cook rice on the stove. It is made of iron or thick aluminum.) combine Oil, Tomato Sauce, Capers, Olives, Sofrito, & Sazon. Cook Over Medium heat for 4 minutes.
Add all other ingredients. Mix well. Add salt and pepper to taste if needed.
Bring to a boil for 1 Minute reduce heat to low/med and cook covered for approx. 20-30 Minutes.
Do not stir rice during cooking process or it will get mushy.
Sazon (1 1/4 tsp equals one packet of Sazon in recipe.)
1 tsp Salt
1 tsp Garlic Powder
1 tsp Cumin
1 tsp Coriander
1 tsp Annatto
1 Large yellow onion
1 Green Bell Pepper
1 Red Bell Pepper
1 Ajies Pepper (red and sweet)
1 Medium head of Garlic
1 bunch of fresh Cilantro
6 Culantro Leaves (Coriander)
1/4 Cup Pitted Olives
1 Tbsp Capers
1 Tbsp Black Pepper
1 Tbsp Crushed Oregano
1/2 Cup Olive Oil
Wash Peel and seed everything. Puree and store.
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