"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Arroz con Gandules Recipe

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This recipe for Arroz con Gandules, by , is from Abuelita's Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valerie Blasingame

Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons achoite oil
1 green bell pepper finely chopped
1 red bell pepper finely
1 large onion finely chopped
1/3 bunch cilantro leaves chopped
1 packet Sazon seasoning
2 tablespoons tomato sauce
24 small green olives
4 tablespoons capers
1 can pigeon peas/gandules

2 1/2 cups long grain rice
2 1/2 cups water
2 teaspoons salt or to taste.


Directions:
Directions:
Saute' bell peppers, garlic, and onion in the achoite oil until tender. Then add the tomato sauce, cilantro leaves, Sazon seasoning, olives, capers, pigeon peas, and continue to simmer for 5 minutes.

Mix the rice and sautéed ingredients in a large pan and slightly saute until all the rice is coated. If needed add a little more achoite oil for coating all the rice evenly. Saute for 2 minutes.

Add boiling water to the mixture and cook over medium heat until the water level is slightly below the rice. The water should be bubbling up through the air holes in the rice.

Gently fold the rice making sure the ingredients are even throughout the rice. Reduce the heat to low, cover, and simmer for 30 minutes.





Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Titi Rachel is best known for this rice. As the story is told by Joshua Rosado, the best rice ever made was the when Rachel forgot the gandules and did not realize it. Too Joshua delight because he does not like gandules.

 

 

 

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