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Jessica's Grandma's Rice (Arroz con Gandules) Recipe

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This recipe for Jessica's Grandma's Rice (Arroz con Gandules) is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup vegetable oil
1/2 cup Recaito (green sofrito) *
1/2 cup tomato base (red sofrito)*
1 8oz can tomato sauce
1 4oz jar chopped red peppers (pimientos**) (drain liquid and puree them)
4 chicken bouillon cubes (or 2 + some salt)
3 envelopes of Sazon sin Achiote*
1 envelope of Sazon con Achiote*
1 can gandules (pigeon peas) (save liquid)
4 cups medium grain white rice
4 cups water (including gandules liquid)
Directions:
Directions:
In a large, heavy bottomed pot, pour oil, both sofritos, tomato sauce, pureed red peppers, bouillon cubes, and all the Sazon, stir and simmer (medium-high heat).

Drain the can of gandules, save the liquid (combine later with water to equal 4 cups), add gandules to the pot, stir and continue simmering.

Add water to the gandules liquid to equal 4 cups. Add mixture to pot to bring to a boil. Add 4 cups of rice, stirring constantly, so it does not burn. When liquid begins to evaporate, reduce heat, and cook covered for 20 minutes.

After 20 min, stir and move rice around, so bottom portion is now on top. Cover again and continue simmering until fully cooked, roughly 10-20 minutes. Some rice will burn and get crunchy... and that part is delightful!


*Sofrito, Sazon, and gandules can be found in the Hispanic aisle of the grocery store.

**Pimientos are generally found near the Italian jarred peppers (I found it by the giardiniera)
Number Of Servings:
Number Of Servings:
A lot
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Jessica's grandma Lydia has been making this rice for decades, from the recipes she learned from her mother and grandmother. We have it at every family holiday or special occasion. It is served best with other Puerto Rican dishes like bistec encebollado (steak and onions), or lechon (spiced roasted pork). Enjoy! (or ask me to make it for you)

 

 

 

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