Arroz con Gandules


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"Submitted by May Acevedo"

Serves 4 | Prep Time 5 minutes | Cook Time 30 minutes

Why I Love This Recipe

Puerto Rico's signature side dish!


Ingredients You'll Need

1- small onion (diced)
2- cups medium grain rice (uncooked)
1- 15oz can of green pigeon peas
1/2- tbs Sazon completa
1- 4oz can of tomato sauce
1- tsp chicken bouillon
2- tbs sofrito sauce
1/2- tsp garlic
1/2- tsp cumin
4 1/2- cups of water
2- tbs olive oil or achiote oil
2- tsp Adobo seasoning
2- tsp salt


Directions

Step 1: Heat oil in a saucepan over medium-high heat.


Step 2: Add onions and cook until translucent, about 10 minutes.


Step 3: Add Sazon, garlic, cilantro and oregano. Cook for 1 more minute.


Step 4: Add rice and cook until toasted, stirring occasionally with wooden spoon [about 2 more minutes].


Step 5: Now add the pigeon peas, tomato sauce and 1 1/2 cups of water. Bring to a boil and then lower heat to medium-low.


Step 6: Continue cooking for about 10 minutes or until the water has evaporated and the rice is tender. Stir occasionally so rice doesn't stick to the bottom.


Step 7: Remove pan from heat and let stand for about 5 minutes. Serve and enjoy!


Pairs Well With

Mofongo, Lechon, and many other classic dishes!


Questions, Comments & Reviews



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