Arroz Con Gandules (Rice and Pigeon Peas)
Arroz Con Gandules (Rice with Pigeon Peas) is a popular Carribean and Puerto Rican side dish.
Foto: SkinnytasteIngredients
- 3 cloves garlic
- 1 cup onion (finely chopped)
- 4 medium scallions (chopped)
- 1/2 cup cilantro
- 1/2 cup green bell pepper
- 1 medium tomato (diced)
- 1 tbsp olive oil
- 1 15 ounce can pigeon peas ((gandules), drained)
- 2 cups long grain white rice (I like Carolina)
- 3 cups water
- 1 large chicken bouillon cube ( like Maggi, or vegetable bouillon for vegan)
- 1/2 tablespoon Sazon (or 1 packet Sazon with Achiote)
- kosher salt (to taste)
Steps
Chop all sofrito items in a food processor or chopper.
Heat oil in a medium caldero or heavy pot on medium heat.
Stir in the sofrito (chopped onion, scallion, cilantro, bell pepper and garlic) and cook about 5 minutes, until soft.
Add the tomato and 1/4 teaspoon salt, cook another minute until soft.
Stir in rice and mix well.
Add the gandules, water, bouillon, sazon, and salt and taste liquid for flavor (the liquid should be salty enough to give it flavor).
Mix well. Add more salt as needed.
Reduce flame to medium-low and let water boil down until it is completely absorbed.
Once water barely skims the top, set flame to low and cover for 20 minutes without stirring or lifting the lid.
Remove from heat and let it sit 5 minutes. The steam will cook the rice.
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