Arroz Con Jamón Recipes

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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 MAIZ Y JAMON RECIPE



Arroz con Maiz y Jamon Recipe image

Provided by MiamiChick

Number Of Ingredients 14

1/4 Pound Bacon Cut Into 1/4 Inch Pieces
1/4 Cup EVOO
1/2 Pound Ham Stake Cut Into 1/4 Inch Pieces
1 Medium Size Onion Finelly Chopped
1 Medium Bell Pepper Finelly Chopped
2 Cloves of Garlic
1 Cup Petite Dices Tomatoes
1/2 Cup Dry Sherry
1/4 Cup Finely chopped Drained Pimientos
2 Teaspoons Salt
1/4 Teaspoon Powered Saffron or 3 or 4 Threads Crushed
2 Cups Long Grain Rice
3 Cups Chicken Broth
1 1/2 Cups Fresh or Frozen Corn Kernels

Steps:

  • In a large saucepan cook the bacon, stirring until some of the fat is rendered, 2 to 3 minutes, add the oil, and ham and cook stirring. REduce the heat to low add the onion, bell pepper, and garlic and cook stirring until the onion is tender. Add the tomatoes, sherry and pimientos and cook. Raise the heat to high add the remaining ingredients except the corn. Cover and put in the oven preheated at 350 degrees for 1/2 hour, add the corn mix and return to oven for another 15 minutes or until the rice is cooked.

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