Traditional Arroz Con Gandules Recipes

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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

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

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



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 (YELLOW RICE WITH PIGEON PEAS)



Arroz con Gandules (Yellow Rice with Pigeon Peas) image

Provided by Food Network

Number Of Ingredients 13

1/2 cup Spanish olive oil
1 small piece salt pork
2 tablespoons Sofrito Marinade, recipe follows
1 tablespoon tomato paste
1 cup rice
1 (12-ounce) can goya gandules or pigeon peas
1 teaspoon saffron
Salt and pepper, to taste
2 to 3 cups water or chicken stock
1 green pepper, small dice
1/2 Spanish onion, small dice
4 to 5 cloves garlic, minced
1/2 cup cilantro, chopped

Steps:

  • In a large saucepan, heat oil and salt pork over medium-high heat. Add sofrito and cook 1 minute. Add tomato paste and mix well, cook for 2 minutes. Add rice and cook 2 minutes being careful not to scorch the rice, turning all the time. Add saffron and gandules and stir constantly. Add liquid, stirring constantly. Add salt and pepper to taste and bring everything to a boil. Lower heat and simmer covered for 15 minutes. Do not disturb. After 15 minutes, check the rice. Stir. Recover. Turn off heat and let steam for 5 minutes more. Serve immediately with pernil asado or alone. The rice should be fluffy and separate. The color should be golden.
  • Mix together all ingredients and set aside to let flavors meld together.

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 (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 WITH PIGEON PEAS)



Arroz Con Gandules (Rice With Pigeon Peas) image

This is a recipe that my mother-in-law taught me how to make. It is from Puerto Rico and is a traditional dish for many meals. Gandules (or pigeon peas) is a type of bean and can be found in most Spanish or Latin stores; they are distributed and labeled by Goya. Bijol can also be found in Spanish stores, in a small yellow round container. It is a yellow food coloring spice, something like paprika or turmeric. This is a great recipe...everyone who tries it raves about it. It's worth hunting for the ingredients...I guarantee it!

Provided by rdmontes

Categories     Long Grain Rice

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

4 ounces salt pork, cut into small cubes
4 ounces cubed ham
3 cups rice
1 (16 ounce) can tomato sauce
1 (16 ounce) can diced tomatoes
1 (16 ounce) can pigeon peas (Gandules)
1 tablespoon food coloring (Bijol)
2 tablespoons capers
10 -15 stuffed green olives
1 teaspoon ground cumin
2 teaspoons italian seasoning
salt & pepper
1 bunch fresh cilantro
1 red pepper
1 onion
1 green pepper
1 head garlic

Steps:

  • In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
  • Add rice and sauté until rice is browned.
  • Add about ¾ cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
  • Add gandules (drained and rinsed) and 4 cups of water.
  • Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
  • Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15-20 minutes until done.
  • Sofrito: Blend 1 Bunch Cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (Leftover Sofrito can be freezed and used in beans, soups, etc.).

Nutrition Facts : Calories 633.3, Fat 14, SaturatedFat 4.8, Cholesterol 22.3, Sodium 755.1, Carbohydrate 104.7, Fiber 12.2, Sugar 5.6, Protein 22.7

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