Arroz Con Gandules Y Leche De Coco Recipes

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ARROZ CON GANDULES Y LECHE DE COCO



Arroz Con Gandules Y Leche De Coco image

This recipe goes well with baked chicken or pork chops. As always a nice side salad to make it great! With the touch of coconut milk, this recipe will bring a touch of the Puerto Rico in to your kitchen.

Provided by Chef Riveratime

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (15 1/2 ounce) can coconut milk (goya)
1/4 teaspoon sazon goya with coriander and annatto
1 (15 1/2 ounce) can pigeon peas (gandules, goya)
1/2 lb ham (not sliced)
1 (8 ounce) can tomato sauce (goya)
1/2 cup oil (canola oil is healthier)
4 cups water
3 cups rice (goya medium grain rice or long is fine)
2 teaspoons adobo seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
salt
2 teaspoons sofrito sauce

Steps:

  • In a large pot add sazon, oil, sofrito, onion powder, garlic powder, adobo, ham, gandules, coconut milk, and tomato sauce. Simmer over medium fire. Stir ingredients together and let heat up for about 3 minutes. Add water continue to mix all ingredients together.Add salt to taste. Let it simmer until it comes to a boil. When water is boiling add rice. Stir in the rice so it all evens out with taste. Cover the pot. When you see all the water has dried stir rice so it all cooks evenly. Covering the the rice allows it to cook but also helps to keep it nice and moist not dry and hard. (if rice seems a bit hard just sprinkle a bit a water on top and cover) at times this will happen if it's your first time making rice.

EASY ARROZ CON GANDULES



Easy Arroz con Gandules image

Latin rice and pigeon pea main dish can be made with other peas or beans.

Provided by Valerie Serao

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Yield 12

Number Of Ingredients 10

2 green bell peppers, diced
1 onion, chopped
6 cloves garlic, minced
1 bunch cilantro, finely chopped
3 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (.25 ounce) package Spanish seasoning
3 cups uncooked brown rice
2 (15 ounce) cans pigeon peas, drained
6 cups boiling water

Steps:

  • Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
  • Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
  • Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
  • Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

Nutrition Facts : Calories 237.3 calories, Carbohydrate 42 g, Fat 4.9 g, Fiber 5.6 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 400.3 mg, Sugar 2.3 g

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 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 (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!

TRADITIONAL ARROZ CON GANDULES



Traditional Arroz Con Gandules image

After so much trial and error I gave up trying to make this recipe just like Gma's. This is the one I use. I try to keep it as "low-fat" possible by not adding bacon or sausage like other recipes call for.

Provided by l0ve2c00k

Categories     Long Grain Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 cup rice
2 cups water
1 tablespoon olive oil
1 tablespoon tomato paste
2 tablespoons sofrito sauce
1 (15 ounce) can green pigeon peas, undrained
sazon goya con culantro y achiote (to taste)
1 teaspoon oregano
1 teaspoon cilantro
salt (to taste)

Steps:

  • In a large pot, saute oil, paste and sofrito.
  • Add water, oregano,cilantro, sazon and salt.
  • After washing rice (if desired), add rice.
  • After bringing to a boil (on medium-high heat). Cover and cook on low heat until ready.
  • Garnish with roasted red bell peppers if desired.

Nutrition Facts : Calories 286.8, Fat 2.6, SaturatedFat 0.5, Sodium 26.4, Carbohydrate 53.1, Fiber 8.4, Sugar 0.2, Protein 13.2

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Quick And Easy Trifle Dessert Recipes No Flour No Sugar Dessert Desserts Without Flour Or Sugar
From recipeshappy.com


ARROZ CON COCO Y GANDULES – RECETAS DE COCINA FACILES
Vegetales con carne; Arroces Arroz con coco y Gandules . Arroz con coco gandules. 2018-02-16 13:23:12. Porciones 4 ...
From recetasdecocinafaciles.net


PIGEON PEAS AND COCONUT (GANDULES CON COCO) RECIPE
1 can pigeon peas (15 oz) 1 T dried thyme 1 t garlic powder Salt to taste Pepper to taste Tomato (a few ounces for garnish) Method: Cook onions and peppers in a pot on medium for a few minutes until beginning to turn translucent. Next toss in the rice and toast for 1 minute, stirring frequently. Now add in coconut milk and water.
From foodnewsnews.com


CALORIES IN ARROZ CON GANDULES Y LECHE DE COCO (RICE AND PIGEON …
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Arroz con Gandules y leche de coco (rice and pigeon pea with coconut milk) 80 calories of White Rice, medium grain, (0.33 cup) 41 calories of Goya Pigeon Peas (Gandules), (0.29 cup)
From recipes.sparkpeople.com


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