Arroz Con Gandules Puerto Rican Rice With Pigeon Peas Recipes

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PIGEON PEA RICE: ARROZ CON GANDULES



Pigeon Pea Rice: Arroz con Gandules image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

1 teaspoon vegetable oil
8 strips bacon, finely chopped
1/2 cup finely chopped onion
1/2 cup finely chopped cilantro leaves
2 cups long-grain white rice
1 (10-ounce) can chopped tomatoes and green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
Pinch achiote powder, optional
1 (15-ounce) can green pigeon peas (gandules), rinsed and drained
2 tablespoons tomato paste
4 cups water
Chopped fresh cilantro leaves, for garnish

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.

ARROZ CON GANDULES (RICE AND PIGEON PEAS)-A PUERTO RICAN FAV



Arroz Con Gandules (Rice and Pigeon Peas)-A Puerto Rican Fav image

Make and share this Arroz Con Gandules (Rice and Pigeon Peas)-A Puerto Rican Fav recipe from Food.com.

Provided by kimjunae

Categories     Short Grain Rice

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

2 cups white rice (short grain)
1 (15 ounce) can pigeon peas
1 (5 g) packet sazon goya
4 ounces tomato sauce
1 teaspoon chicken bouillon
2 tablespoons sofrito sauce
2 cups water
2 tablespoons olive oil
2 teaspoons adobo seasoning

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).

ARROZ CON GANDULES (PUERTO RICAN RICE AND PIGEON PEAS)



Arroz Con Gandules (Puerto Rican Rice and Pigeon Peas) image

Arroz con Gandules -- also known as Puerto Rican Rice with Pigeon Peas -- is Puerto Rico's national dish for a reason! It's a flavorful Puerto Rican rice dish made with gandules (pigeon peas), green olives and sofrito. Treat your friends and family to this famous rice tonight!

Provided by Jessica - The Novice Chef

Categories     Side Dishes

Time 1h10m

Number Of Ingredients 14

4 slices bacon or ham, optional
2 tablespoons oil (olive or vegetable oil)
1 cup fresh or frozen gandules (pigeon peas), drained from the water
3/4 cup tomato sauce
1/2 cup green olives
1/4 cup sofrito, thawed if using store bought frozen sofrito
1 1/2 teaspoons salt
1 teaspoon adobo seasoning
½ packet sazon
½ teaspoon ground black pepper
¼ teaspoon ground cumin powder
3 ½ cups water
3 cups medium white rice, rinsed
cilantro, optional garnish

Steps:

  • 1. Heat a large heavy bottomed pot, or a caldero if you have one, over medium heat. If using ham or bacon, slowly cook the meat until crispy, remove meat from pot and set aside leaving the drippings. If not using meat, add olive oil before continuing with the next step. 2. Then, add the gandules, tomato sauce, green olives, sofrito, salt, adobo seasoning, sazon, ground black pepper and ground cumin. Stir to fully combine. 3. Once the mixture becomes fragrant, pour in the water and bring it to a boil over high heat. Bring the mixture to a boil and then add the rice. Stir until rice is submerged and pigeon peas are distributed evenly. 4. Reduce the heat to medium-low, cover, and cook for about 25 minutes. You can add your ham or bacon back in now if you want, or wait to add it in again before serving. Traditionally the rice would be covered with a banana or plantain leaf. However, a tight fitting pot lid will work just fine! 5. About half way through cooking, remove the lid and stir, making sure to scrape up any rice stuck at the bottom of the pan. This is a very touchy subject - some Puerto Ricans insist that you don't stir the rice while cooking. That the crispy bottom bites are the best part! While others would prefer more evenly cooked rice. Whatever you do, if you do stir the rice, make sure you only do it once or the rice can become sticky. 6. After simmering for 25 minutes, remove the arroz con gandules from the heat and let it sit for an additional 30 minutes before serving. This is called letting the rice "steam". The rice is done once all the liquid is absorbed. 7. After letting the rice rest for about a half hour, remove the lid. Fluff and stir the rice, then serve warm with fresh cilantro, if desired.

Nutrition Facts : Calories 257 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1265 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS)



Arroz con Gandules (Puerto Rican Rice With Pigeon Peas) image

Every step and ingredient adds something important to this recipe from the Puerto Rican-born chef and writer Reina Gascón-López. Annatto seeds steeped in oil give the rice its signature marigold hue. The banana leaf imparts a subtle tropical aroma to the rice as it cooks. Olives, ham, beer and peppers with their brine offer salt, fat, acid, umami and a bright pop of color. The sheer number of flavors layered into this dish make it a delight to unpack. The most exhilarating layer is the last one: pegao, the crisp, glassy shards of rice at the bottom of the pot. Gandules (pigeon peas) make this version of rice and beans distinctly Caribbean. Ms. Gascón-López prefers to start with dry gandules, which her family sometimes ships to her from Puerto Rico, then flavors the pot with some sofrito, a bay leaf or two and a smoked pork neck. If you have trouble finding dry pigeon peas, they are often labeled as toor at Indian grocery stores.

Provided by Samin Nosrat

Categories     dinner, grains and rice, vegetables, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 24

Fresh or thawed frozen banana leaves, washed and wiped for steaming and serving
1/4 cup neutral oil, such as canola
2 teaspoons annatto seeds
1 1/2 ounces ham or pork fatback, small diced (about 1/4 cup)
1/4 cup sofrito (recipe below)
2 tablespoons sliced manzanilla olives
1 tablespoon store-bought or homemade sazón spice blend with achiote (see Tip)
1 1/2 cups cooked pigeon peas, drained (reserve 2 1/2 cups cooking liquid, if possible)
Store-bought or homemade adobo spice blend (see Tip), to taste
Fine sea salt and freshly ground black pepper
1 1/2 cups medium-grain or jasmine rice
1/2 cup pale, lager-style beer
1 jarred roasted red pepper, thinly sliced, plus 3 tablespoons brine
1 teaspoon extra-virgin olive oil
1/2 large yellow onion, large diced (about 1 cup)
1/2 medium red bell pepper, stem, ribs and seeds removed, then large diced
1/2 medium green bell pepper, stem, ribs and seeds removed, then large diced
1/2 large cubanelle or Italian frying pepper, stemmed and seeded, then large diced
5 garlic cloves
1 loosely packed cup cilantro, roughly chopped
3 scallions, trimmed and roughly chopped
1 1/2 ají dulce peppers, stemmed and seeded (optional)
1/4 loosely packed cup roughly chopped culantro (optional)
3/4 teaspoon store-bought or homemade sazón spice blend with achiote (see Tip)

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!

ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS)



Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas) image

Provided by Jannese

Categories     Side Dish

Time 30m

Number Of Ingredients 13

1 tablespoon olive oil
1/3 cup country ham or bacon, diced ( (optional))
1/3 cup sofrito
3 cups water or low sodium chicken broth
1 ½ tsp sazón con achiote y culantro
1 cube chicken bouillon (or more if needed)
2 tbsp tomato paste (or 1/3 cup tomato sauce)
1 teaspoon dried Italian seasoning or oregano (either one works)
1/4 cup fresh cilantro, chopped (optional)
2-3 bay leaves
2 tablespoons pimento stuffed olives (optional)
15 ounce can Pigeon Peas (Gandules), drained and rinsed (or 2 cups of fresh or frozen)
2 cups parboiled rice

Steps:

  • Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
  • Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.
  • Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
  • Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
  • Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20-25 minutes. It's done with all the liquid is absorbed and the grains are fluffy and fully cooked.

ARROZ CON GANDULES



Arroz con Gandules image

Arroz con gandules is a combination of rice and pigeon peas cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. I make a whole pot of arroz con gandules at least once a month just for me. I eat it all week long with nothing but lots of hot sauce. This rice dish is a must for all family events, gatherings or even a day at the beach.

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

3 cups medium-grain rice
3 tablespoons vegetable oil
2 tablespoons sofrito with recao (culantro)
One 15-ounce can gandules (pigeon peas), not drained
1/2 cup tomato sauce
2 tablespoons Spanish olives
1 packet sazón con achiote (1 1/2 teaspoons)
1 teaspoon adobo
Freshly ground black pepper
1/2 cup chopped cilantro

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.

ARROZ CON GANDULES (RICE AND PIGEON PEAS)



Arroz Con Gandules (Rice and Pigeon Peas) image

This recipe starts with fresh pigeon peas and I am translating it from Spanish. It comes from an old cookbook, originally published in 1954 called "Cocina Criolla" by Carmen Aboy Valldejuli who was born in 1912. So I suppose she would know Puerto Rican cooking if anyone does!

Provided by threeovens

Categories     Rice

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb pigeon peas, picked over and rinsed clean (fresh gandules)
10 cups water, divided
4 teaspoons kosher salt
1/2 ounce bacon, minced
1 ounce ham, minced
1 medium onion, minced
1 aji bell peppers, seeded and minced (small sweet pepper that resembles an habanero)
1 green bell pepper, seeded and minced
1 medium tomatoes, minced
3 stems culantro, minced
3 fresh cilantro stems, minced
3 tablespoons achiote oil (Achiote Oil)
1/4 cup tomato sauce
3 pimento stuffed olives
1/2 teaspoon capers
2 1/4 cups long grain white rice

Steps:

  • Soak pigeon peas overnight in 6 cups of water; drain and discard water.
  • In a large, covered pot, combine peas with 4 cups water and bring to a boil over high heat; cover, reduce heat to medium, and cook 30 minutes.
  • Season with salt and cook 15 minutes more; drain, reserving 3 cups of the cooking liquid (you may need to add more water to end up with the 3 cups).
  • Meanwhile, in a Dutch oven, lightly brown the bacon and ham; add in the remaining sofrito ingredients and saute, over low heat until all the ingredients are tender and the tomatoes break down.
  • Stir in the additional ingredients and combine well; stir in the peas and rice.
  • Add the 3 cups of reserved cooking liquid and let cook, uncovered, until almost dry (it will look like little volcanos are erupting); stir up the rice from the bottom.
  • Cover and turn the heat down to the lowest setting and let cook 30 minutes, turning the rice, from the bottom, once halfway through cooking.
  • NOTE: This is how the dish is supposed to be cooked. I prefer to add the olives after the last turning of the rice for a "cleaner" flavor.

ARROZ CON GANDULES (RICE WITH PIGEON PEAS)



Arroz con Gandules (Rice with Pigeon Peas) image

Feed a crowd with this authentic Arroz con Gandules recipe, which was handed down to me from my mom. It's a staple with the "familia" at all our gatherings. -Evelyn Robles, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 12

1/2 cup sofrito
2 tablespoons canola oil
4 cups uncooked long grain rice
1 envelope Goya sazon with coriander and annatto
7 cups water
1 can (15 ounces) pigeon peas, drained
2 cans (5 ounces each) Vienna sausage, drained and chopped
1/2 cup tomato sauce
1-1/4 teaspoons salt
1 envelope Goya ham-flavored concentrate
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 537mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

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ARROZ CON GANDULES | PUERTO RICAN RICE WITH PIGEON PEAS
2013-03-05 Add the sofrito, pigeon peas, salt, ground annatto and cumin . Mix well into the rice. Add the water. Bring the rice to a boil and let cook for about five minutes then reduce the heat. (Add a splash of vinegar now, if using) Cover securely and cook on low for about 20 minutes, or until rice is fluffy and completely cooked.
From myhalalkitchen.com


ARROZ CON GANDULES (RICE WITH PIGEON PEAS) RECIPE | MYRECIPES
Recipes; Arroz con Gandules (Rice with Pigeon Peas) Arroz con Gandules (Rice with Pigeon Peas) Rating: 4 stars. 1 Ratings. 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating Look for canned pigeon peas in the Latin foods aisle at the supermarket. Serve with Roasted Pork (page 150). By Maira Isabel …
From myrecipes.com


ARROZ CON GANDULES ( PUERTO RICAN RICE WITH PIGEON PEAS)
2021-12-17 Heat a caldero or Dutch oven on a medium heat and add the olive oil, bacon/ham (if using), and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes. Next add the Sazon, tomato sauce or paste, and chicken bouillon. Stir to combine. Add the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth.
From chefspencil.com


ARROZ CON GANDULES (RICE WITH PIGEON PEAS) - SARA MOULTON
2018-10-04 Add all of the ingredients for the sofrito, and cook, stirring, for a minute. Add the rice and cook, stirring, until coated. Add just enough water to cover the rice completely. Add the pigeon peas, capers and olives and stir well. Add the tomato sauce and a pinch of salt. Boil the rice and pea mixture until the standing water has all but ...
From saramoulton.com


PUERTO RICAN YELLOW RICE W/ PIGEON PEAS - CALABASH …
2022-01-17 Add annatto, adobo, garlic, sofrito and oregano. Cook until fragrant (about 30 seconds). Add rice and coat in the spice/oil mix for about 2 minutes. Stir in pigeon peas, tomato sauce, olives and 4 cups water. Stir once and bring rice mixture to a boil uncovered until water is almost all evaporated. Gently stir rice from bottom up --only once!
From calabashuniversity.com


VEGAN ARROZ CON GUANDULES (RICE WITH PIGEON PEAS) - FROM MY BOWL
2019-02-21 Rinse the Rice under cold water, then immediately add it to the simmering mixture. Once a few grains of rice start to float to the top of the mixture, add the rest of the Cilantro, mix well, and cover. Reduce the heat to low and let simmer for …
From frommybowl.com


ARROZ CON GANDULES RECIPE (RICE AND PIGEON PEAS)
To the same pot add in the rice and water and bring to a boil. Once the ingredients are boiling add the tomato sauce, gandules, and olives. Mix the ingredients, cover with a lid, and bring to a simmer. Allow the rice to simmer for about 30-35 minutes, or until the rice is fluffy and cooked. Add the bacon and serve.
From sanjuanfoodtours.com


CARIBBEAN RICE AND PIGEON PEAS (ARROZ CON GANDULES) - HOPES …
Heat oil in a large pan over medium, medium-high heat. Add ham, and cook until browned. Stir in sofrito, sazon, and tomato paste. Simmer for 2 minutes. Next add chicken stock, chicken bouillon, water, oregano, and cilantro. Bring to a boil adding salt if needed. Add drained can of pigeon peas. Add rice, and give a quick stir.
From hopesrecipes.com


RICE WITH PIGEON PEAS (ARROZ CON GANDULES) - THE FOOD PHARMACY
2020-10-03 1. In a medium saucepan, add the pigeon peas, 2 cups of water, and ½ teaspoon of salt and cook over medium-high heat for 10 minutes. Drain the pigeon peas and set aside, reserving the liquid to cook the rice. 2. Pre-heat a medium saucepan over medium heat. Add the sauce and cook for 2-3 minutes. 3.
From thefoodpharmacy.com


ARROZ CON GANDULES (RICE WITH PIGEON PEAS) - MY COLOMBIAN RECIPES
2010-12-29 Sautué for 5 minutes or until the bacon is brown. Remove and set aside. Add more olive oil, green pepper, garlic, red pepper, onion, salt, black pepper, ground cumin and cilantro. Cook for 10 to 15 minutes, stirring often. Add the rice and stir to coat. Add the water, tomato paste and pigeon peas, stir and bring to a boil.
From mycolombianrecipes.com


ARROZ CON GANDULES RECIPE (RICE WITH PIGEON PEAS) - THE MOM 100
2020-12-18 Cook, stirring often, until the liquid evaporates and the mixture starts to sizzle, about 5 minutes. Add the smoked pork and the rice and stir to blend the rice with sofrito mixture. Add the pigeon peas, bay leaf, and enough broth, to cover rice by 1 inch. Increase the heat to high and bring mixture to a boil over high heat without stirring.
From themom100.com


RICE WITH PIGEON PEAS (ARROZ CON GANDULES) - HOMEMADE IN ASTORIA
2016-01-22 Sauté sofrito, meat and alcaparrado until sofrito begins to caramelize slightly and smells fragrant, stirring occasionally. Ingredients should sizzle immediately when dropped in the oil. Thoroughly stir in pigeon peas and cook for about 5 minutes with the lid on. Add rice and salt then stir throughly until grains are evenly coated with oil.
From homemadeinastoria.com


PUERTO RICAN ARROZ CON GANDULES…HISPANIC FOOD HACK
2020-05-16 Heat to medium to high heat and let cook. Once it’s cooked, add gandules with the water and let boil. Once it’s boiled add rice and water. Add a tablespoon of butter (Optional) Add olives (Optional) Let rice cook on medium to high heat for 5 minutes and turn rice as necessary. Take off of flame and let settle for 10 minutes.
From hispanicfoodnetwork.com


ARROZ CON GANDULES (RICE WITH PIGEON PEAS) - SENSE & EDIBILITY
2022-01-16 For the Arroz con Gandules. 1 cup (2 small or 200-300 grams) pork chops* cut into small chunks. 1/4 cup (60 milliliters) extra virgin olive oil or achiote oil (see post) 3 cups (655 grams) long grain rice rinsed 3-4 times in cold water. 1/2 cup (130 grams) sofrito. 1/2 cup (120 milliliters or 4 ounces) tomato sauce.
From senseandedibility.com


HOW TO MAKE PUERTO RICAN RICE AND BEANS? – LITTLEKITCHENBIGWORLD
Despite being Puerto Rico’s unofficial cuisine staple (mofongos with pigeon peas), arroz con gandules (Puerto Rican rice, peas with rice) is also the island’s national dish of choice. This ensemble of artists has distinctive Caribbean roots, but they’re infused with Puerto Rican influences with the secret sauce known as sofrito.
From littlekitchenbigworld.com


SUNWHITE | ARROZ CON GANDULES (PUERTO RICAN RICE WITH PEAS)
Add the rice and peas to the sauce and mix well seasoning with salt and pepper if needed. Pour in the boiled water, lower the heat, cover the pot with aluminum foil and cook the mixture on low heat for 40-45 minutes. Garnish with black olives and cilantro and serve hot.
From sunwhite.me


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