Arroz con Gandules (Rice and Pigeon Peas)
Arroz con Gandules (Rice and Pigeon Peas)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, arroz con gandules (rice and pigeon peas). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Arroz con Gandules (Rice and Pigeon Peas) is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Arroz con Gandules (Rice and Pigeon Peas) is something that I’ve loved my entire life.

Gandules (aka pigeon peas) are an exotic ingredient to most folks outside of the Caribbean. Arroz con gandules freezes very well, so make a big batch and portion it into storage bags for a quick weeknight side dish. To reheat, transfer into a microwave safe bowl and cover with plastic wrap.

To begin with this particular recipe, we have to prepare a few ingredients. You can have arroz con gandules (rice and pigeon peas) using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Arroz con Gandules (Rice and Pigeon Peas):
  1. Make ready 2 cups Uncooked Rice
  2. Take 1 medium Onion small diced
  3. Make ready 1 can Gandules (Pigeon Peas)(can substitute Garbanzos)
  4. Take 2 Tbsp Olive Oil
  5. Make ready 1-8 oz. can Tomato Sauce
  6. Get 1 tsp Minced Garlic
  7. Get 1/8 cup +/- Capers
  8. Take 1/4 cup Pimento Stuffed Olives halved

Its one of my favorite dishes. The complete Arroz con Gandules recipe is at the bottom of this post (Jump to Recipe), but first, here are some step-by-step pictures and tips to help you with the Gandules (affiliate link) are green pigeon peas, and are a key ingredient in this recipe. Their flavor is much milder than an English pea. Arroz con Gandules is the meal everyone in the Caribbean enjoys for the holidays or other celebrations with family and friends.

Instructions to make Arroz con Gandules (Rice and Pigeon Peas):
  1. In an appropriate sized skillet, add Olive Oil, Sofrito. Sautee for 3-5 minutes until oils are released and it becomes aromatic.
  2. Add Onion and Garlic taking care not to burn Garlic. Sautee until Onions are transleucent
  3. Add Tomato sauce and Sazon seasoning. Stir to combine.
  4. Add Rice to coat with all contents.
  5. Add Water, Capers and Olives. Bring to boil then reduce to simmer. Cover and let simmer for 10 minutes or until water is absorbed. No peeking for 20 minutes.
  6. If you wish to form "Pegao" or the slight charring of the rice to the bottom of the pot, research a little to keep from ruining your batch. But at the end, you'll turn up the heat for a short period of time keeping a close eye and nose!

After all, rice and pigeon peas is the classic holiday meal. This Arroz con Gandules recipe only needs a few essential GOYA® pantry staples, so your family can. Arroz Con Gandules (Rice with Pigeon Peas). More Latin style rice and beans recipes I love are Slow Cooker Pork and Gandules (Pigion Peas) Stew, Cuban style Arroz Congri (Black Beans), and Arroz con Pollo (Rice and Chicken) as well as a Cauliflower "Rice" and Chicken version. Arroz Con Gandules is a traditional Puerto Rican dish.

So that’s going to wrap this up for this special food arroz con gandules (rice and pigeon peas) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!