Arroz Con Gandules Rice And Beans Recipes

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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.

PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)



Puerto Rican Rice and Beans (Arroz con Gandules) image

Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!

Provided by The Messy Cook

Categories     Side Dish     Rice Side Dish Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
½ cup sofrito
2 cloves garlic, chopped
1 (1.41 ounce) package sazon seasoning with achiote
½ tablespoon adobo seasoning
2 cups medium-grain white rice
2 cups chicken broth
1 ½ cups water
1 (15 ounce) can gandules (pigeon peas), drained and rinsed
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 47.1 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 1287.7 mg, Sugar 0.6 g

ARROZ CON GANDULES RECIPE BY TASTY



Arroz Con Gandules Recipe by Tasty image

A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Don't worry if the bottom layer burns a bit as you finish cooking the rice--this crispy layer is called pegao and is one of the best parts of the dish!

Provided by Tikeyah Whittle

Categories     Sides

Time 1h15m

Yield 6 servings

Number Of Ingredients 16

½ small bunch fresh cilantro
½ small bunch culantro
¼ white onion, roughly chopped
¼ red bell pepper, roughly chopped
¼ green bell pepper, roughly chopped
4 cloves garlic
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ cup canola oil
10 pimento-stuffed spanish olives, thinly sliced into rounds
1 tomato sauce
2 teaspoons dried adobo seasoning
2 packets Sazón with culantro and achiote seasoning
1 can pigeon peas, drained
3 cups water
3 ⅓ cups medium grain white rice

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!

Nutrition Facts : Calories 647 calories, Carbohydrate 48 grams, Fat 50 grams, Fiber 11 grams, Protein 7 grams, Sugar 6 grams

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.

ARROZ CON GANDULES ( RICE AND BEANS)



Arroz Con Gandules ( Rice and Beans) image

This savory dish has many variations through out all the spanish speaking countries, this is the Puerto Rican version.

Provided by TheBostonBean

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon sofrito sauce (check out recipe # from my recipes)
1 (15 ounce) can pigeon peas (any canned bean will do)
0.5 (4 ounce) can tomato sauce
1 teaspoon salt
1 (4 ounce) can Spam (don't ask a lot of people use it, substitute a ham steak)
2 tablespoons cooking oil
1 (1/4 ounce) package sazon goya
6 -10 pitted green olives
2 cups rice (rinsed)
4 cups water

Steps:

  • Rinse starch off the rice, this IS important.
  • Dice ham steak or Spam.
  • Pour oil into 4-5 quart cooking pot ( make sure its a large wide pot, not a thin deep one).
  • Add sofrito and fry on medium heat for 1 minute.
  • Add ham and fry for 1 more minute.
  • Add tomato sauce and heat through for 30 seconds.
  • Add sazon, salt and water and bring to a boil.
  • Add pigeon peas and olives and boil 5 minutes.
  • Add rice and mix around with spoon once.
  • Bring to boil on HIGH heat until water has evaporated to the rice line.
  • Lower temperature to low/medium low and cover TIGHT with lid ( add foil or banana leaf if need be to make it a tight seal).
  • Cook for 25-30 minutes.
  • Uncover, serve and enjoy!

Nutrition Facts : Calories 581.3, Fat 11.5, SaturatedFat 2.8, Cholesterol 13.1, Sodium 752.5, Carbohydrate 97.2, Fiber 11.8, Sugar 0.4, Protein 22.3

ARROZ CON GANDULES



Arroz Con Gandules image

Make and share this Arroz Con Gandules recipe from Food.com.

Provided by gheniechild

Categories     Vegetable

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

1 small onion
3 pieces garlic
1 small green pepper
1 (13 1/2 ounce) can coconut cream
2 (14 ounce) cans of goya beans
4 cups rice
salt
1 pinch black pepper

Steps:

  • Fry onions, garlic and green peppers in a little oil,.
  • when onion is transparent, add coconut cream and 2 cans of beans, salt and pepper to taste.
  • Bring to a boil and add 4 cups of rice and some water if needed to cover rice.
  • Wait for water to drain down and cook to simmer, turning rice until finished.

Nutrition Facts : Calories 3606.4, Fat 73.1, SaturatedFat 61.9, Sodium 206.6, Carbohydrate 664.6, Fiber 21.9, Sugar 28.6, Protein 63.8

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!

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From recipegoulash.cc


ARROZ CON GANDULES RECIPE - PINTEREST.CA
Dec 4, 2018 - Explore Mary Alford's board "Arroz con gandules recipe" on Pinterest. See more ideas about puerto rican recipes, arroz con gandules, hispanic food.
From pinterest.ca


VEGAN PUERTO RICAN RICE (ARROZ CON GANDULES) - MAKE IT DAIRY FREE
2021-09-25 Add in rice. Stir and coat all the rice with the mixture. Add water and stir together. Cook for 3 minutes. (Water should should be boiling after the 3 mins.) Push rice under the water, cover and reduce heat to simmer. Cook for 20 minutes. Remove lid and stir together, bringing the rice on the bottom to the top.
From makeitdairyfree.com


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