Arroz Con Gandules Recipes

Steps:

• Rinse the rice with cold water, drain and set aside.
• Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
• Before serving, fluff the rice and add the cilantro.

Steps:

• Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
• Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
• Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
• Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

Steps:

• To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
• Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
• Bring the mixture to a boil, then add the rice. Cook for 15-20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
• Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
• Serve the arroz con gandules warm alongside dishes of your choice.
• Enjoy!

Steps:

• Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.

Steps:

• In a saute pan, cook the bacon, drain the fat and cut into small pieces. In the same pan, add onion, aji verdes and garlic. Saute until golden brown. Add the ham. Add tomato paste and caramelize. Add pigeon peas and chicken stock. Season with salt to taste and bring to a boil. Add rice and stir once. Cook on medium heat until most of the liquid is absorbed. Cover with banana leaves and continue cooking on very low heat until the rest of the liquid is absorbed, about 20 minutes.

Steps:

• In a large pot, saute oil, paste and sofrito.
• Add water, oregano,cilantro, sazon and salt.
• After washing rice (if desired), add rice.
• After bringing to a boil (on medium-high heat). Cover and cook on low heat until ready.
• Garnish with roasted red bell peppers if desired.

Steps:

• In a large pot, brown sauage in olive oil with Adobo.
• Add all remaining ingredients except rice; bring to a boil.
• Stir in rice and cook uncovered until a metal spoon rested on top slowly fills without sinking (technical instructions I know, but this is how it was taught to me.
• Stir rice and cover; lower heat and simmer 20 minutes.
• Stir, recover and cook additional 15 minutes.

Steps:

• Heat oil on medium heat.
• Add in onion, red pepper, green pepper, garlic and ajicito (aji) and 2 tablespoons of vinegar. Saute for 10 minutes on medium heat stirring every minute or so. (Do not cover until last step).
• Drain dry pigeon peas and reserve liquid. Add in dry pigeon peas and cook for another 5 minutes on medium heat.
• Add in tomato sauce and 1 tablespoon of vinegar. Bring to a boil.
• Add in rice, reserved dry pigeon pea liquid, water and salt. Boil on high heat until water cooks down and bubbles are popping on the surface of the rice.
• Break cilantro stalks in half and mix into wet rice. Cover and cook on low heat for 15 minutes or until fully cooked.

Steps:

• In large, thick pot, heat oil over medium heat.
• When hot, add the onion and bell pepper.
• Saute for 2 minutes, then add gandules, chopped cilantro, garlic, capers, olives and chorizo.
• Saute for 2 to 3 minutes more, or until onions are translucent and peppers are soft.
• Add the water, bouillon cubes, cumin, salt, and paprika to the pot. Turn heat up a bit, and bring to a boil.
• Make sure the bouillon cubes are dissolved.
• Add rice; let boil uncovered for approximately 3 minutes.
• Lay the sprigs of cilantro across the top of the rice.
• Do not clump them together, spread randomly across the rice.
• Cover the pot, reduce heat to low, and simmer until rice is tender, approximately 25 minutes.
• When rice is dry and tender, remove cilantro sprigs, fluff with spoon, and serve.

Steps:

• Pour olive oil in a cast iron/aluminum pot until hot.
• Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil.
• Pour in pigeon peas (gandules) and let boil for a minute.
• Pour in rice.
• Stir ONCE and put the lid on it, sealing tightly.
• Let sit for 20 minutes on low-medium.
• If the rice looks gummy DO NOT STIR IT, just put the lid back on and wait until the rice is firm (ready).
• If you desire the crunchiness on the bottom, once the rice is done cooking, put the temp on very low temp and let it sit for about 5 minutes. The bottom will loosen up from the moisture (since it it's done cooking).