Arroz con Gandules Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 Cup Goya Brand Sofrito
1/3 Cup Goya Brand Recaito
1 Packets Goya "Sazon"
1 Can "Gandules" (Pigeon Peas)
(above ingredients can be found at most Hispanic markets)
2 Tablespoons chopped or minced fresh garlic
1 oz. chopped Cilantro
1 small can Tomato Sauce
1 small can Libbey's Brand Vienna Sausage, sliced
Adobo Seasoning to taste
2 Tablespoons Green Olives stuffed with Pimiento
Splash of distilled White Vinegar
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon freshly-ground black pepper
8 Cups Water
6 Cups Long Grain White Rice
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Directions: |
Directions:In a large pot on stove top, combine all ingredients except the Gandules, water and rice. Cook, stirring occasionally for about 6 minutes.
Add water to mixture and bring to a rolling boil.
Add rice and gandules to the boiling mixture and continue to boil until the water evaporates to the top level of the rice mixture.
Cover, reduce heat, and simmer for about 20-25 minutes until all liquid has evaporated and rice is cooked. Resist the urge to lift the lid until rice is cooked! |
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Number Of
Servings: |
Number Of
Servings:Serves a family with leftovers |
Preparation
Time: |
Preparation
Time:About 40 minutes total |
Personal
Notes: |
Personal
Notes: This is a staple traditional dish in Puerto Rican households. My mother prepared it for special occasions and served it with "Platanos Maduros", (fried sweet plantain slices). Yum! A Colmenares family favorite! Enjoy!
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