Arroz con Gandules
Arroz con Gandules
Ingredients
- 2 tablespoons olive oil
- 1/4 cup Goya sofrito
- 1 tablespoon Goya alcaparrado
- 1 can Goya pigeon peas, drained
- 1 packet Saz贸n Goya, culantro y achiote
- 1 packet Saz贸n Goya, azafr谩n
- 1 tablespoon Goya adobo
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups water
- 2 cups Goya medium grain rice
Instructions
- 1
Add 2 tablespoons of olive oil to a large pot over medium heat.
鈴憋笍 1 min
- 2
Add 1/4 cup of Goya sofrito to the pot and saut茅 for 1-2 minutes until fragrant.
鈴憋笍 2 min
- 3
Stir in 1 tablespoon of Goya alcaparrado and 1 can of drained Goya pigeon peas.
鈴憋笍 1 min
- 4
Add 1 packet of Saz贸n Goya (culantro y achiote), 1 packet of Saz贸n Goya (azafr谩n), 1 tablespoon of Goya adobo, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir all ingredients together well.
鈴憋笍 2 min
- 5
Pour in 3 cups of water and bring the mixture to a boil.
鈴憋笍 4 min
- 6
Add 2 cups of Goya medium grain rice to the pot. Stir gently to combine the rice with the other ingredients. Cover the pot with a tight-fitting lid.
鈴憋笍 2 min
- 7
Reduce the heat to low and let the rice cook, covered, for 15 minutes.
鈴憋笍 15 min
- 8
After 15 minutes, carefully remove the lid, stir the rice gently to prevent sticking, and re-cover the pot. Continue to cook on low heat for an additional 20 minutes, or until all the water has been absorbed and the rice is tender.
鈴憋笍 20 min
- 9
Fluff the Arroz con Gandules with a fork before serving. Enjoy!
鈴憋笍 1 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz con Gandules
- 2 tablespoons olive oil
- 1/4 cup Goya sofrito
- 1 tablespoon Goya alcaparrado
- 1 can Goya pigeon peas, drained
- 1 packet Saz贸n Goya, culantro y achiote
- 1 packet Saz贸n Goya, azafr谩n
- 1 tablespoon Goya adobo
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups water
- 2 cups Goya medium grain rice
Instructions
- 1
Add 2 tablespoons of olive oil to a large pot over medium heat.
鈴憋笍 1 min - 2
Add 1/4 cup of Goya sofrito to the pot and saut茅 for 1-2 minutes until fragrant.
鈴憋笍 2 min - 3
Stir in 1 tablespoon of Goya alcaparrado and 1 can of drained Goya pigeon peas.
鈴憋笍 1 min - 4
Add 1 packet of Saz贸n Goya (culantro y achiote), 1 packet of Saz贸n Goya (azafr谩n), 1 tablespoon of Goya adobo, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir all ingredients together well.
鈴憋笍 2 min - 5
Pour in 3 cups of water and bring the mixture to a boil.
鈴憋笍 4 min - 6
Add 2 cups of Goya medium grain rice to the pot. Stir gently to combine the rice with the other ingredients. Cover the pot with a tight-fitting lid.
鈴憋笍 2 min - 7
Reduce the heat to low and let the rice cook, covered, for 15 minutes.
鈴憋笍 15 min - 8
After 15 minutes, carefully remove the lid, stir the rice gently to prevent sticking, and re-cover the pot. Continue to cook on low heat for an additional 20 minutes, or until all the water has been absorbed and the rice is tender.
鈴憋笍 20 min - 9
Fluff the Arroz con Gandules with a fork before serving. Enjoy!
鈴憋笍 1 min