Arroz con gandules (spanish rice with pigeon peas). Gandules (aka pigeon peas) are an exotic ingredient to most folks outside of the Caribbean. Pigeon peas, popular throughout the Caribbean West Indies Arroz con gandules freezes very well, so make a big batch and portion it into storage bags for a quick weeknight side dish. Arroz Con Gandules (Rice with Pigeon Peas) is a Puerto Rican dish popular in the Carribean.
After all, rice and pigeon peas is the classic holiday meal. This Arroz con Gandules recipe only needs a few essential GOYA® pantry staples. Arroz con gandules can be served alone or with a variety of sides like Pollo guisado (chicken stew), tostones, and a light salad. You can have Arroz con gandules (spanish rice with pigeon peas) using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Arroz con gandules (spanish rice with pigeon peas)
- You need 3 tbsp of oil.
- You need 1 tbsp of sofrito.
- You need 5 cup of water.
- It’s 4 cup of rice.
- It’s 1 tsp of salt.
- You need 1 envelope of sazon.
- It’s 1 can of gandules.
- You need 1/2 of link of polish sausage(sliced).
Sofritos exist in Latin Caribbean and other Latin American countries and comes from the Spanish word which means “to fry something.” Pour in pigeon peas (gandules) and let boil for a minute. Spanish Rice and Pigeon Peas ( Arroz con Gandules). Arroz Con Gandules is a traditional Puerto Rican dish. A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas.
Arroz con gandules (spanish rice with pigeon peas) instructions
- Saute sofrito in oil.
- Add water, salt, gandules, sazon, and polish sausage. Boil for a minute..
- Add rice.
- Boil until all water is absorbed. cover and let cook for 15 minutes.
- Uncover rice, turn rice, cover and let cook 15 additional minutes.
This orange-hued dish is full of flavor from the herby, peppery Don't worry if the bottom layer burns a bit as you finish cooking the rice–this crispy layer is called pegao and is one of the best parts of the dish! Pernil without arroz con gandules is like turkey without stuffing—the arroz completes any holiday meal in the Greater Antilles (especially Puerto Rico, Cuba, and the Dominican Republic). This Puerto Rican version uses many of the same ingredients from our pernil, with the addition of smoked ham hock. Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork.