Vegan Arroz Con Guandules Rice With Pigeon Peas Recipes

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:

• *****Notes: In some cases, the rice is not perfect after cooking. If rice is too wet but soft, continue cooking in 4 minute intervals until perfect. If rice is hard, add some tablespoons of broth and continue cooking in 4 minute intervals. If texture resembles mashed potatoes, throw out and start over.
• In a larger saute pan with lid, add equal parts of butter and olive oil to saute vegetables. Turn stove to medium heat. Dice onion, garlic, and seed and dice red bell pepper. Saute bell pepper and onion for about 3 minutes. Add garlic, saute for another 40 seconds. Add 1/2 teaspoon of sea salt and 1/2 teaspoon black pepper. Stir to combine.
• Add 1 cup of rice with the vegetables, mix to combine and coat the rice with oil and butter mixture. Saute shy of 1 minute.
• Add two cups of vegetable broth and the other cup of rice. Drain gandules and capers, add to rice and broth. Add bouillon cube, Sazon Con Azafran, 1 teaspoon of sea salt, and capers. Add last cup of broth and stir to combine extremely thoroughly for even cooking of the color and flavor. Add one tablespoon of oil, less if mixture is already oily. Stir. Turn on high heat and bring to a boil. Allow rice to boil uncovered on high heat until most of the liquid above the rice is absorbed (but rice is not completely done or dry). This should take about 10 minutes. Next, cover lid and turn heat to low. Cook for 20 minutes. Fluff with fork, turn heat off, cover and let sit for at least 10 minutes. Serve hot.

Steps:

• Cut pork into biting sizes and season with adobo, sazon, salt and pepper to taste.
• In a medium size caldero (rice pot) add the oil and heat on medium heat.
• Add the pork and fry until almost done.
• Add tomato sauce, olives, sofrito, sazon, salt and pepper.
• Cook over for 4 minutes.
• Add all other ingredients, and enough water to cover the rice 1" above the rice line. Stir.
• Bring to a boil and cook over med/high heat until most of the water is absorbed.
• Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low.
• You can cover the rice with aluminum paper or better yet a banana leaf and then put on the cover.
• Cook for 30 minutes or until the rice is tender.

Steps:

• In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
• Add rice and sauté until rice is browned.
• Add about ¾ cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
• Add gandules (drained and rinsed) and 4 cups of water.
• Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
• Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15-20 minutes until done.
• Sofrito: Blend 1 Bunch Cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (Leftover Sofrito can be freezed and used in beans, soups, etc.).

Steps:

• Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
• Stir in all remaining ingredients except rice. Bring to a boil.
• Stir in rice, cover, and reduce heat to a simmer. Simmer until rice is tender (about 40-45 minutes if you're using brown rice, 25-30 minutes if you use white rice.

Steps:

• Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
• Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
• Season pork cubes with 1 teaspoon salt (trust me) and add to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
• Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 1 teaspoon salt, 1 teaspoon "Bijol", and 1/2- 1 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
• Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.
• Serve with whatever you want, I like it with a simple salad, of sliced tomato, cucumber, and onion dressed in lime and salt along with a meat dish that's grilled or pan-fried.
• NOTE:.
• (1)You can adjust this to your stove top, fry the pork, and make the sofrito (sautee of onion, garlic, and bell pepper) add the cleaned drained rice stir well to coat with sofrito, add water, salt, cumin, bijol, and drained can of pigeon peas, bring to a boil, stir, then cover and lower heat to low to cook for about 30 minutes covered, then open to check if it's done if so turn off heat and fluff.

Steps:

• Lay 1 banana leaf (or more, if needed) flat on a large cutting board, then set the lid of a large Dutch oven or similar pot on top. Use a paring knife to trace around the lid, and cut the leaf (or leaves) so that they will fit properly inside the pot. Cover with a clean dishcloth and set aside.
• In a small saucepan, cook the neutral oil and annatto seeds over medium heat, allowing the seeds to infuse the oil. After 2 to 3 minutes, when the oil begins to bubble and the seeds start to crackle, turn off the heat and allow the oil to cool completely. Pour the cool oil through a fine-mesh strainer, reserving seeds for another round of infusing, if desired.
• Make the sofrito: Use a food processor or high-speed blender to pulse the onion, red and green bell peppers, cubanelle pepper, garlic, cilantro, scallions, ají dulce peppers (if using) and culantro (if using), adding 1 to 2 tablespoons of water if needed to achieve a smooth, salsa-like consistency. Stir in 3/4 teaspoon sazón and set aside. (The sofrito makes about 2 cups. Refrigerate it for up to 5 days or portion it into ice cube trays or plastic containers, and freeze up to 6 months.)
• Set the large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons annatto oil and the ham or fatback. Sauté until crisp and most of the fat has rendered, about 6 minutes. Add 1/4 cup sofrito, the olives and 1 tablespoon sazón, stirring until sofrito is fragrant, about 3 minutes.
• Next, add pigeon peas and sauté for another 3 minutes. Season with adobo, salt and black pepper to taste.
• Reduce heat to medium. Add rice, stirring until grains are all coated, seasoned and starting to toast. If there isn't enough oil to generously coat all of the rice and peas in the pot, add the remaining tablespoon of annatto oil. This will help form a delicious golden bottom crust called pegao.
• Once the rice is toasted, stir in the beer and cook for about 3 minutes, then add the reserved pigeon-pea liquid (or 2 1/2 cups water) and roasted red pepper brine. Taste the cooking liquid and adjust salt as needed; it should be pleasantly salty.
• Gently stir rice, then spread about half the thinly sliced roasted red pepper over the rice. Drizzle with olive oil. Cover rice with prepared banana leaves, then cover pot with its lid and cook for 22 minutes.
• Once the time has passed, remove the lid, open the banana leaves and gently fold the rice onto itself from the outside in to form a mound in the center of the pot. Reduce heat to medium-low, replace banana leaves and lid and continue cooking for 20 to 25 minutes to allow pegao to form at the bottom of the pot.
• To serve, spoon rice atop a platter layered with fresh banana leaves. Garnish with remaining sliced roasted peppers. Use a metal spatula to scrape pegao out of the pot and serve on a separate plate. Be careful, because everyone will fight over it!

Steps:

• Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin.
• Cook until sofrito reduces and starts sizzling, about 5 minutes.
• Stir in the neck bones, peas, and rice until everything is lightly covered with oil.
• Add enough broth to cover rice and bones by the width of two fingers.
• Cover with a banana leaf, if using, folding as necessary to fit into the pot.
• Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos).
• Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes.
• Remove leaf and fluff with fork; serve hot.

Steps:

• In a large pot with a lid gently brown ham steak in oil.
• Add sofrito, sazon, boullion cube, olives and undrained pigeon peas.
• Simmer gently to mix flavors.
• Stir in rice and water. Bring to a boil then reduce heat to medium-high.
• Boil until no visible liquid remains, stirring often to prevent sticking.
• Heap rice and bean mixture into a mound in the center of the pot. Cover with lid and reduce heat to medium-low.
• Stir and check rice for doneness every 5 minutes or so. A crisp rice crust will form on the bottom if the mix is not stirred often. This will add a bit of crunch to the dish but I have found all the men in my family love the crust!
• When rice is tender, stir once again to fluff mixture.
• Serve with sliced of avocado and garnish with additional green olives.