How to Prepare Delicious Arroz con Gandules / Rice and Pigeon Peas

Arroz con Gandules / Rice and Pigeon Peas. Arroz con gandules freezes very well, so make a big batch and portion it into storage bags for a quick weeknight side dish. To reheat, transfer into a microwave safe bowl Stir the rice to get it submerged and distribute the pigeon peas throughout. Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil.

The pigeon peas are loaded with fiber which makes this a healthy side if cooked right. Today I made for you my version of arroz con gandules or rice and pigeon peas. It's very popular during Christmas time and festive. You can cook Arroz con Gandules / Rice and Pigeon Peas using 17 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Arroz con Gandules / Rice and Pigeon Peas

1. It's of water.
2. You need of yellow onion diced.
3. It's of of olives with pimentos & juice.
4. You need of recaito.
5. You need of sazon achiote.
6. You need of fresh cilantro.
7. You need of long grain rice.
8. It's of can Gandules.
9. You need of garlic minced.
10. Prepare of sofrito.
11. It's of canola oil.
12. Prepare of dry oregeno.
13. You need of adobo.
14. You need of salt.
15. You need of black pepper.
16. You need of tomato paste.
17. Prepare of pork, bacon, or ham chopped up.

Arroz con Gandules is the meal everyone in the Caribbean enjoys for the holidays or other celebrations with family and friends. 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 is a traditional Puerto Rican dish.

Arroz con Gandules / Rice and Pigeon Peas step by step

1. in a large 6 qt heavy pot add oil, cook pork,ham or bacon till brown.
2. add onions cook till tender, then add sofrito, recaito, tomato paste, rinsed rice, garlic, cilantro, olives & juice, sazon, salt, pepper, adobo, and rinsed pigeon peas, mix well then add 4 cups of water bring to a rolling boil, then reduce to medium low heat cover for about 20 mins or till rice is tender..

It's usually made for special occasions. 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. Pigeon peas are legumes that have a nutty flavor and are frequently paired with rice and other grains.