Easy 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:

• 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:

• Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
• Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
• Turn off heat and let rice sit, uncovered, for 10 minutes more.

Steps:

• In a Dutch oven, cook Sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.

Steps:

• In a large saucepan, heat oil and salt pork over medium-high heat. Add sofrito and cook 1 minute. Add tomato paste and mix well, cook for 2 minutes. Add rice and cook 2 minutes being careful not to scorch the rice, turning all the time. Add saffron and gandules and stir constantly. Add liquid, stirring constantly. Add salt and pepper to taste and bring everything to a boil. Lower heat and simmer covered for 15 minutes. Do not disturb. After 15 minutes, check the rice. Stir. Recover. Turn off heat and let steam for 5 minutes more. Serve immediately with pernil asado or alone. The rice should be fluffy and separate. The color should be golden.
• Mix together all ingredients and set aside to let flavors meld together.

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:

• *Rinse the rice in a bowl with warm water.
• *In a large pot, add water and all items except rice.
• *Bring to boil, and let it boil for about 3 minutes. (I usually taste it and add more seasoning to taste if needed).
• *Add rice and let it continue to boil for about 2 minutes.
• *Turn heat to low, and place tight fitting lid over pot.
• *Check periodically, cook until liquid is absorbed. Stir once, remove from heat, replace lid and let it stand for about 5 minutes.
• This usually serves our household of seven.