Puerto Rican Pigeon Pea Rice Porkarroz Con Gandules Y Puerco Recipes

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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

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.

PUERTO RICAN PIGEON PEA RICE & PORK/ARROZ CON GANDULES Y PUERCO



Puerto Rican Pigeon Pea Rice & Pork/Arroz con Gandules y Puerco image

This recipe is delicious. It was given to me by my dear friend Anna's mother. They are from Ponce, Puerto Rico. It is the national dish of Puerto Rico. Arroz con Gandules. I love Puerto Rican food and over the years have acquired many recipes from dear friends from Puerto Rico. If you get a chance try it. I assure you it is wonderful. Served with a salad and perhaps some Fried plantains or tostones it is a complete meal as it has the meat already in it. You can find my recipes for fried plantains and tostones posted. Be sure to make with pork loin as it is very tender and reduces the cook time for this great dish. Enjoy

Provided by Juliann Esquivel @Juliann

Categories     Rice Sides

Number Of Ingredients 17

1 1/2 pound(s) pork loin, cut in bite size pieces, be sure to buy pok loin
1/2 large sweet onion such as vidalia diced
1/2 large sweet bell pepper diced
4 clove(s) fresh garlic smashed or put through a garlic press
1 cup(s) canola oil or lard
1/4 cup(s) good white table wine, not cooking wine
1 can(s) small can (8 ounces) tomato sauce
1/4 cup(s) diced culantro or cilantro (culantro is a long wide leaf with a hearty aroma like cilantro
1/2 teaspoon(s) oregano, dried
1 tablespoon(s) achiote/annato seeds or ground annato powder
1 tablespoon(s) salt
1/4 teaspoon(s) ground black pepper
2 cup(s) long grain white rice or jasmin rice
2 1/2 cup(s) chicken broth if available or water
1 small packet goya sazon seasonig with culantro and achiote
1 can(s) pigeon peas strained of all liquid
1/2 teaspoon(s) garlic powder to season pork meat

Steps:

  • Over a low flame first take the cup of the oil, add the annato seeds or achiote seeds and heat until just shimmering. Be careful not to use a high flame as the seeds will burn easly. The oil will turn a bright orange color as the seeds give up their color and flavor. Shut off the flame and strain the seeds from the oil. Discard the seeds. If you cant find annato or achiote seeds use ground annato or achiote powder, pour a tablespoon into the oil and slowly heat until the oil turns a bright orange color. Next strain oil in a lined wire mesh strainer fitted with a large coffee filter. Set the strainer over a pot or bowl and pour the oil into the filter little by little. With a spoon I move the annato or achiote powder all around to let the oil pass through the filter. When done discard the filter and keep the oil in a covered container to cook and flavor Latino dishes. Achiote or annato flavored oil is used alot in Puerto Rican and Mexican recipes. You can also use a clean cheese cloth, to strain seed or annato powder from the oil.
  • Have your pork loin pieces at room temperature. Season the meat with garlic powder, salt, black pepper and a little oregano. In a heavy skillet add about a 1/4 cup of the annato or achiote flavored oil when hot (not to hot) add the meat and sear lightly on all sides. When the meat is browned all over remove from the pot with a slotted spoon into another dish.
  • In the same pot you seared your meat add diced onion, garlic, bell pepper, cilantro or culantro and a little more flavored annato oil. Saute until the veggies are limp next add the wine, seasonings, oregano, salt pepper, Goya Sazon packet and tomato sauce. Continue to saute. Then add one can of pigeon peas, drained of all the liquid and continue to saute for about another minute. Now return the meat to the pot add one cup of broth or water and stir well to incorporate everything and bring up the heat to medium high
  • Next rinse your rice in cool water twice to remove excess starch strain all the water and pour into the meat mixture. Add the remaining broth or water stir well. Taste the cooking liquid to see if there is enough seasonings, salt. Cover with a tight lid lower the flame to simmer and cook rice for 30 to 40 minutes. When time has elapsed, uncover fluff with a fork and serve. Enjoy
  • Note: In Mexico annato seeds are kept in a container and hot lard is poured over them. When cooks are going to prepare their meals the lard is melted down and the strained lard is poured right into a fry pan or pot. Annato flavored oil is kept already prepared for cooking.

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 (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.

EASY RICE WITH PIGEON PEAS/ARROZ CON GANDULES



Easy Rice With Pigeon Peas/Arroz Con Gandules image

We usually dont measure our stuff out. Most puerto rican chef's cook from memory, adding ingredients until we get the taste we prefer. I tried to get this as close as I possibly could. Enjoy! Por lo general dont medida de nuestras cosas. La mayor parte de Puerto Rico del chef cocción de la memoria, añadiendo ingredientes hasta obtener el sabor que prefiera. Traté de hacer esta tan cerca como yo podía. Disfrutar!

Provided by CarribeQueen

Categories     Long Grain Rice

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

4 cups water
4 cups long grain rice
1 (10 ounce) can pigeon peas, gandules
2 (1 ounce) packages sazon goya
3 tablespoons recaito
3 tablespoons adobo seasoning
2 tablespoons tomato paste
1 tablespoon chicken bouillon granule
chopped olive (optional)

Steps:

  • *Rinse the rice in a bowl with warm water.
  • *In a large pot, add water and all items except rice.
  • *Bring to boil, and let it boil for about 3 minutes. (I usually taste it and add more seasoning to taste if needed).
  • *Add rice and let it continue to boil for about 2 minutes.
  • *Turn heat to low, and place tight fitting lid over pot.
  • *Check periodically, cook until liquid is absorbed. Stir once, remove from heat, replace lid and let it stand for about 5 minutes.
  • This usually serves our household of seven.

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Stirring occasionally. Add tomato sauce, capers, olive and pigeon peas. Gently stir until well combined. Add water, bring it to a boil on high until water begins to evaporate, place banana leaf or foil over the rice, cover and simmer on low for 35 …
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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


PUERTO RICAN STEWED PORK CHOPS - THERESCIPES.INFO
Chuletas Fritas - Puerto Rican Fried Pork Chops - Nata Knows Best hot www.nataknowsbest.com. Allow the pork to finish marinating and tenderizing. In a skillet, on medium-high heat, add some olive oil and place the marinade pork in the center. Cook the pork chop for 4 - 5 minutes on each side or until internal temperature reaches 145°F. Once evenly …
From therecipes.info


ARROZ CON GANDULES (RICE WITH PIGEON PEAS) - SENSE & EDIBILITY
2022-01-16 15.5 ounce can (439 grams) gandules (pigeon peas) (strain liquid from can into the water for boiling) kosher salt or adobo to taste. Instructions. Make the spice blend and season the meat (Can be done a day ahead) In a small bowl, combine the adobo, sazón, onion powder, granulated garlic, oregano, and black pepper.
From senseandedibility.com


ARROZ CON GANDULES RECIPE PUERTO RICAN ARROZ CON GANDULES RICE …
2016-04-11 Pick out anything that’s not a rice grain. Pour out water, being careful not to lose any of the rice. Repeat a few times until water pours out clear. Add water to the pot until the water sits just above the rice. (I’ve heard that normally it is a …
From modernmami.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


PUERTO RICAN RICE AND GANDULES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Recipes With Beans Vegetarian Best Bean Recipes …
From recipeschoice.com


ARROZ CON GANDULES (PIGEON PEAS AND RICE)
2019-11-12 Instructions. Over medium heat, add 1 tablespoon of vegetable oil to a caldero or dutch oven. Add ham steak cubes and saute for 3 minutes. Add the sofrito, sazon, ham bouillon, chicken bouillon, oregano, bay leaf, olives and tomato paste if using (only if using paste if using tomato sauce, we will add later) and stir.
From mexicanappetizersandmore.com


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