Arroz Con Gandules from Alexandersmom.com
A traditional Puerto Rican rice dish for celebrations or everyday.
Equipment
- Large Pot
Ingredients
- 1 Tablespoon Olive Oil
- 1 Large Onion, diced
- 1/3 Cup Recaito, fresh is best
- 3 Cups Water
- 1 Packet Sazon Culantro y Achiote
- 1 Cube Chicken Bullion
- 2 Tablespoons Tomato Paste
- 1/2 teaspoon Dried Basil
- 1/2 teaspoon Dried Oregano
- 1/2 Bunch Cilantro
- 2 Bay Leaves
- 1/4 Cup Pimento Stuffed Olives
- 1/4 Cup Capers
- 15 Ounce Can Pigeon Peas, drained and rinsed
- 2 Cups Long Grain Rice
Instructions
- 1.Heat a large pot over medium heat, and add your olive oil, sauté the onion until tender, add reciato. Stir constantly with a wooden spoon until fragrant and tender, but not camerlized.2. Next add in the Sazon, tomato paste and chicken bouillon. Stir to combine.3. Add in the drained pigeon peas, Basil, oregano, bay leaves, and water, add the cilantro, olives, capers and stir. Allow the liquid to come up to a boil.4. Once the mixture is boiling, add the rice. Stir the rice to get it submerged and to distribute the pigeon peas throughout.5. Cover, lower the flame to low, and allow it to steam for 20-25 minutes. It's done when all the liquid is absorbed and the grains are fluffy and fully cooked. Fluff with a fork. Serve with a few sprigs of cilantro as a garnish. This recipe freezes very well. To reheat, transfer into a microwave safe bowl and sprinkle with a little cold water. Microwave for 45 second bursts, stirring occasionally until the rice is hot.