Recipe: Tasty Arroz con Gandules / Rice w Pigeon Peas

Arroz con Gandules / Rice w Pigeon Peas. Gandules (aka pigeon peas) are an exotic ingredient to most folks outside of the Caribbean. Today I will be showing you how I make a very popular dish, Arroz con Gandules (Rice with Green pigeon peas). Its one of my favorite dishes.

Do not stir rice during cooking process or it will get mushy. Pour in pigeon peas (gandules) and let boil for a minute. If the rice looks gummy DO NOT STIR IT, just put the lid back on and wait until the rice is firm (ready). You can cook Arroz con Gandules / Rice w Pigeon Peas using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Arroz con Gandules / Rice w Pigeon Peas

1. You need 1/4 cup of chopped Chorizo or Spicy Sausage (Salchichón).
2. Prepare 1 can of (15 oz.) Gandules (Pigeon Peas).
3. Prepare 1 clove of minced Garlic.
4. It's 1/2 cup of chopped Red Onion.
5. It's 1/4 cup of chopped Green Peppers.
6. Prepare 1/4 cup of Roasted Red Peppers.
7. You need 1 packages of Chicken Bullion.
8. You need 1 packages of Sazon with Culantro and Achiote.
9. It's 2 tbsp of of Sofrito.
10. You need 1 tbsp of Adobo Goya.
11. You need 1/2 tsp of dried Oregano.
12. You need 2 tbsp of sliced Pimento stuffed Green Olives.
13. You need 4 oz of Tomato Sauce.
14. You need 1 bunch of Fresh Cilantro.
15. It's 1 of Salt and Pepper to taste.
16. Prepare 2 cup of White Rice (uncooked).
17. It's 2 1/2 cup of Water.
18. Prepare 2 tbsp of of Extra Virgin Olive Oil.

Pernil without arroz con gandules is like turkey without stuffing—the arroz completes any holiday meal in the Greater Antilles (especially Puerto Rico, Cuba Scatter pigeon peas over. Bring to a boil, then reduce heat to medium-low. Cover saucepan and simmer until rice is tender and liquid is absorbed. Arroz con Gandules is the meal everyone in the Caribbean enjoys for the holidays or other celebrations with family and friends.

Arroz con Gandules / Rice w Pigeon Peas step by step

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 :-).

After all, rice and pigeon peas is the classic holiday meal. This Arroz con Gandules recipe only needs a few essential GOYA® pantry staples, so your family can. Arroz Con Gandules (Rice with Pigeon Peas) is a Puerto Rican dish popular in the Carribean. The pigeon peas are loaded with fiber which makes this a healthy side if cooked right. Arroz con Gandules is a tasty and kidney-friendly rice dish that is healthy and festively colorful — a perfect meal for family or to serve at a dinner party.