Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, arroz con gandules / rice w pigeon peas. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Arroz con Gandules / Rice w Pigeon Peas is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Arroz con Gandules / Rice w Pigeon Peas is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have arroz con gandules / rice w pigeon peas using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Arroz con Gandules / Rice w Pigeon Peas:
- Take 1/4 cup chopped Chorizo or Spicy Sausage (Salchichón)
- Make ready 1 can (15 oz.) Gandules (Pigeon Peas)
- Take 1 clove minced Garlic
- Get 1/2 cup chopped Red Onion
- Take 1/4 cup chopped Green Peppers
- Prepare 1/4 cup Roasted Red Peppers
- Prepare 1 packages Chicken Bullion
- Make ready 1 packages Sazon with Culantro and Achiote
- Make ready 2 tbsp of Sofrito
- Get 1 tbsp Adobo Goya
- Take 1/2 tsp dried Oregano
- Prepare 2 tbsp sliced Pimento stuffed Green Olives
- Get 4 oz Tomato Sauce
- Get 1 bunch Fresh Cilantro
- Prepare 1 Salt and Pepper to taste
- Make ready 2 cup White Rice (uncooked)
- Take 2 1/2 cup Water
- Make ready 2 tbsp of Extra Virgin Olive Oil
Steps to make Arroz con Gandules / Rice w Pigeon Peas:
- In a medium pot, on medium heat, add oil, sofrito, garlic, onions, green peppers, red peppers and chorizo. Cook until onions are translucent.
- Add tomato sauce, can of gandules (with liquid), green olives, adobo, chicken bullion, sazon and dried oregano. Stir thoroughly and cook covered for about 3 minutes.
- Add rice, water, cilantro and salt and pepper to taste. LEAVE UNCOVERED on medium heat until water is almost completely dissolved.
- As soon as water is almost dissolved, stir twice scooping from the bottom up and over. Cover and lower heat to low and cook for about 20 minutes. DO NOT UNCOVER LID. After 20 minutes, stir the rice. It should be fluffly and golden. If not, cover for 10 more minutes and voila!
- Buen Provecho :-)
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