Arroz con gandules (spanish rice with pigeon peas). Arroz con gandules freezes very well, so make a big batch and portion it into storage bags for a quick weeknight I always try to cook Spanish rice but never came out good I'm so happy now. MUCH for this delicious recipe of Arroz con Gandules! It brought me flashbacks of my childhood days in NY.
How to make arroz con gandules
Rice with Pigeon Peas & Pork Chops In Sauce (DominiRican Arroz Con Gandules y Chuletas).
Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito.
You can Have Arroz con gandules (spanish rice with pigeon peas) using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients of Arroz con gandules (spanish rice with pigeon peas)
- Lets Go Prepare 3 tbsp of oil.
- What You needis 1 tbsp of sofrito.
- It's 5 cup of water.
- What You needis 4 cup of rice.
- What You needis 1 tsp of salt.
- It's 1 envelope of sazon.
- What You needis 1 can of gandules.
- It's 1/2 of link of polish sausage(sliced).
This is Puerto Rico's national dish along with roasted pork. The complete Arroz con Gandules recipe is at the bottom of this post (Jump to Recipe), but first, here are some step-by-step pictures and tips to help you Don't forget to share and pin, and stay tuned for more of my family's Puerto Rican recipes. Arroz con Gandules (Rice with Pigeon Peas). A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas.
Arroz con gandules (spanish rice with pigeon peas) step by step
- Saute sofrito in oil.
- Add water, salt, gandules, sazon, and polish sausage. Boil for a minute..
- Add rice.
- Boil until all water is absorbed. cover and let cook for 15 minutes.
- Uncover rice, turn rice, cover and let cook 15 additional minutes.
This orange-hued dish is full of flavor from the herby, peppery 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! After all, rice with pigeon peas is one of Puerto Rico's national dishes. The recipe is seasoned with Arroz con gandules can be served alone or with a variety of sides such as pollo guisado (chicken Sofrito exists in Latin Caribbean and other Latin American countries, and comes from the Spanish. Pernil without arroz con gandules is like turkey without stuffing—the arroz completes any holiday meal in the Greater Antilles (especially Puerto Rico, Cuba, and the Dominican Republic). This Puerto Rican version uses many of the same ingredients from our pernil, with the addition of smoked ham hock.