Arroz con Gandules / Rice w Pigeon Peas
Arroz con Gandules / Rice w Pigeon Peas

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, arroz con gandules / rice w pigeon peas. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Arroz con Gandules / Rice w Pigeon Peas is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Arroz con Gandules / Rice w Pigeon Peas is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook arroz con gandules / rice w pigeon peas using 18 ingredients and 5 steps. Here is how you can achieve that.

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

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