Arroz Con Gandules Rice And Pigeon Peas A Puerto Rican Fav Recipes

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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 (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



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 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 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.

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2020-12-22 Add the rice. Once the mixture comes to a boil, add the rice and stir until rice is submerged and pigeon peas are distributed evenly. Cook. …
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  • 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.
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  • Reduce the heat to medium-low, cover, and cook for about 25 minutes. 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.
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EASY ARROZ CON GANDULES RECIPE (RICE WITH PIGEON PEAS)
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ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS)
Aug 30, 2016 - Arroz Con Gandules (Puerto Rican Rice and Pigeon Peas) | Delish DLites. Aug 30, 2016 - Arroz Con Gandules (Puerto Rican Rice and Pigeon Peas) | Delish DLites. Aug 30, 2016 - Arroz Con Gandules (Puerto Rican Rice and Pigeon Peas) | Delish DLites. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review …
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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
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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
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ARROZ CON GANDULES (RICE AND PIGEON PEAS) - SKINNYTASTE
2009-07-14 In a caldero or heavy pot with a lid, heat oil on medium. Stir in onion, scallion, cilantro, pepper and garlic and cook about 5 minutes. Add tomato and salt cook another minute. Stir in rice and blend well. Add gandules, water, bullion, sazon, salt …
From skinnytaste.com
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PUERTO RICAN RICE (ARROZ CON GANDULES) | KITCHEN GIDGET - PINTEREST
Dec 2, 2018 - Puerto Rican Rice, or Arroz con Gandules (Rice with Pigeon Peas) is a classic Puerto Rican dish. Seriously the best rice you'll ever have!
From pinterest.com
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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
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Top Asked Questions

What is arroz con gandules?
The main components of arroz con gandules is rice and pigeon peas. The key to the delicious flavor of this and many Puerto Rican recipes is aromatic sofrito, which is a blend of green peppers, onion, garlic, sweet Caribbean peppers known as ajis dulces, and recao (or culantro).
How to cook rice with pigeon peas and rice?
Add the rice, water, sazón, and pigeon peas. Bring to a boil. Let boil for 2 to 3 minutes. Cover, reduce the heat to medium-low, and cook for 30 to 35 minutes. Do not use a lid with a vent that allows the steam to escape and never lift the lid while cooking.
What kind of rice do you use in Puerto Rico?
This Puerto Rican rice recipe calls for canned pigeon peas, and those can be found in most large grocery stores, specialty groceries, or online. Arroz con gandules can be served alone or with a variety of sides such as pollo guisado (chicken stew), tostones, and a light salad.
How do you cook rice with gandules?
Add the gandules, along with the liquid from their cans, plus enough water to cover the rice by 1" and stir well. Season with salt and pepper to taste. Raise the heat to medium-high, cover and cook until most of the liquid has been absorbed (20-25 minutes). Reduce heat to low, and stir rice gently from the bottom to the top once.

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