Arroz con Gandules / Rice w Pigeon Peas
Arroz con Gandules / Rice w Pigeon Peas

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, arroz con gandules / rice w pigeon peas. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Arroz con Gandules / Rice w Pigeon Peas is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Arroz con Gandules / Rice w Pigeon Peas is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook arroz con gandules / rice w pigeon peas using 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Arroz con Gandules / Rice w Pigeon Peas:
  1. Make ready chopped Chorizo or Spicy Sausage (Salchichón)
  2. Get (15 oz.) Gandules (Pigeon Peas)
  3. Make ready minced Garlic
  4. Take chopped Red Onion
  5. Make ready chopped Green Peppers
  6. Make ready Roasted Red Peppers
  7. Make ready Chicken Bullion
  8. Get Sazon with Culantro and Achiote
  9. Prepare of Sofrito
  10. Prepare Adobo Goya
  11. Take dried Oregano
  12. Make ready sliced Pimento stuffed Green Olives
  13. Prepare Tomato Sauce
  14. Get Fresh Cilantro
  15. Take Salt and Pepper to taste
  16. Prepare White Rice (uncooked)
  17. Get Water
  18. Prepare of Extra Virgin Olive Oil
Instructions to make Arroz con Gandules / Rice w Pigeon Peas:
  1. In a medium pot, on medium heat, add oil, sofrito, garlic, onions, green peppers, red peppers and chorizo. Cook until onions are translucent.
  2. 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.
  3. Add rice, water, cilantro and salt and pepper to taste. LEAVE UNCOVERED on medium heat until water is almost completely dissolved.
  4. 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!
  5. Buen Provecho :-)

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