Wednesday, March 4, 2009

Arroz con Gandules - Rice with Pigeon Peas

Okay, okay. So pigeon peas is not exactly the most appetizing thing you've ever heard. But trust me, these are so delicious! Actually, they're the only kind of beans i'll eat on a frequent basis. And they're so small that I'm sure your kids won't even realize they're eating something good for them!

This recipe is extremely similar to that of Arroz con Salchichas - and that's because you do almost the exact same things. But I wanted to post it separately anyway - in case someone wanted to print or try out one and not the other.

What You Need:
- 3 cups of Goya’s Canilla extra long grain white rice.
- 2 tablespoons of Goya Corn Oil
- 1 can of Goya Canned Pigeon Peas
- 1 packet of Goya Sazon
- 1 8oz can of Goya Tomato Sauce
- 2 tablespoons of Goya Adobo
- 3 tablespoons of Goya Sofrito
- 4 ¼ cups of water.

What to Do:
- Place your rice pot on medium heat.
- Rinse your white rice with regular tap water until the water comes out clear.
- Place the oil into the pot, making sure to coat the bottom of the pot evenly.
- Add the Sofrito and let that heat up for a few minutes.
- Drain the water from the can of Gandules. Add to the pot.
- Add the Adobo, Sazon, Tomato Sauce and let simmer for 5-10 minutes.
- Place the rice into the pot and stir. Make sure to coat all of the rice in the seasonings. Turn the heat up as high as it can go.
- Add the water into the pot, and stir.
- Wait for nearly all of the water to evaporate. (Usually takes about 10-15 minutes). When this happens, stir the rice one more time.
- Cover the pot and turn the heat to as low as it can go.
- After 15 minutes, stir the rice – be very careful not to grab all the way from the bottom of the pot. Re-cover.
- After another 15 minutes, your rice will be yellow, fluffy and ready to serve.


Total Prep Time: 0-5 minutes
Total Cook Time: 40-45 minutes

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