Arroz con Gandules (Rice and Pigeon Peas)
Arroz con Gandules (Rice and Pigeon Peas)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, arroz con gandules (rice and pigeon peas). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Arroz con Gandules (Rice and Pigeon Peas) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Arroz con Gandules (Rice and Pigeon Peas) is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook arroz con gandules (rice and pigeon peas) using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Arroz con Gandules (Rice and Pigeon Peas):
  1. Take Uncooked Rice
  2. Make ready medium Onion small diced
  3. Get Gandules (Pigeon Peas)(can substitute Garbanzos)
  4. Take Olive Oil
  5. Get can Tomato Sauce
  6. Get Minced Garlic
  7. Get +/- Capers
  8. Make ready Pimento Stuffed Olives halved
Instructions to make Arroz con Gandules (Rice and Pigeon Peas):
  1. In an appropriate sized skillet, add Olive Oil, Sofrito. Sautee for 3-5 minutes until oils are released and it becomes aromatic.
  2. Add Onion and Garlic taking care not to burn Garlic. Sautee until Onions are transleucent
  3. Add Tomato sauce and Sazon seasoning. Stir to combine.
  4. Add Rice to coat with all contents.
  5. Add Water, Capers and Olives. Bring to boil then reduce to simmer. Cover and let simmer for 10 minutes or until water is absorbed. No peeking for 20 minutes.
  6. If you wish to form "Pegao" or the slight charring of the rice to the bottom of the pot, research a little to keep from ruining your batch. But at the end, you'll turn up the heat for a short period of time keeping a close eye and nose!

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