Arroz Con Gandules
Arroz Con Gandules
Ingredients
- 2 tablespoons vegetable oil, as needed
- 1/4 cup sofrito
- 1/4 cup tomato sauce
- 2 teaspoons adobo
- 2 teaspoons sazon
- 1 teaspoon black pepper
- 1 1/2 can pigeon peas, undrained
- 1/2 cup green olives with pimentos, with juice
- 3 cups long grain white rice, washed
- 2 cups water
- 1 tablespoon fresh cilantro, chopped, divided
Instructions
- 1
Place a caldero or a large heavy-bottomed pot on the stovetop over medium heat. Add 2 tablespoons of vegetable oil to the pot.
⏱️ 2 min
- 2
Add the 1/4 cup of sofrito to the hot oil and sauté for 1-2 minutes until fragrant. Then, stir in the 1/4 cup of tomato sauce, 2 teaspoons of adobo, 2 teaspoons of sazon, and 1 teaspoon of black pepper. Mix well with a metal slotted spoon to combine all the seasonings.
⏱️ 3 min
- 3
Add the 1 1/2 cans of undrained pigeon peas and the 1/2 cup of green olives with pimentos (including their juice) to the pot. Stir to incorporate them into the seasoned base.
⏱️ 2 min
- 4
Add the 3 cups of washed long grain white rice to the pot. Mix thoroughly with all the other ingredients, ensuring the rice is well coated.
⏱️ 3 min
- 5
Pour in approximately 2 cups of water. The water should barely cover the top of the rice when a spoon is placed upright in it. Add half of the chopped fresh cilantro to the pot and stir gently.
⏱️ 2 min
- 6
Bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly with a lid and let it cook for approximately 20 minutes.
⏱️ 20 min
- 7
After 20 minutes, remove the lid. The rice will not be fully cooked but should have absorbed most of the liquid. Use the metal slotted spoon to 'flip' and mix the rice from the bottom up. A layer of slightly browned rice (pegao) at the bottom is desired.
⏱️ 5 min
- 8
Cover the pot again and continue cooking on low heat for another 20 minutes, or until the rice is fully tender and fluffy.
⏱️ 20 min
- 9
Once cooked, remove from heat and let it rest for 5 minutes, covered. Garnish with the remaining chopped fresh cilantro before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz Con Gandules
- 2 tablespoons vegetable oil, as needed
- 1/4 cup sofrito
- 1/4 cup tomato sauce
- 2 teaspoons adobo
- 2 teaspoons sazon
- 1 teaspoon black pepper
- 1 1/2 can pigeon peas, undrained
- 1/2 cup green olives with pimentos, with juice
- 3 cups long grain white rice, washed
- 2 cups water
- 1 tablespoon fresh cilantro, chopped, divided
Instructions
- 1
Place a caldero or a large heavy-bottomed pot on the stovetop over medium heat. Add 2 tablespoons of vegetable oil to the pot.
⏱️ 2 min - 2
Add the 1/4 cup of sofrito to the hot oil and sauté for 1-2 minutes until fragrant. Then, stir in the 1/4 cup of tomato sauce, 2 teaspoons of adobo, 2 teaspoons of sazon, and 1 teaspoon of black pepper. Mix well with a metal slotted spoon to combine all the seasonings.
⏱️ 3 min - 3
Add the 1 1/2 cans of undrained pigeon peas and the 1/2 cup of green olives with pimentos (including their juice) to the pot. Stir to incorporate them into the seasoned base.
⏱️ 2 min - 4
Add the 3 cups of washed long grain white rice to the pot. Mix thoroughly with all the other ingredients, ensuring the rice is well coated.
⏱️ 3 min - 5
Pour in approximately 2 cups of water. The water should barely cover the top of the rice when a spoon is placed upright in it. Add half of the chopped fresh cilantro to the pot and stir gently.
⏱️ 2 min - 6
Bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly with a lid and let it cook for approximately 20 minutes.
⏱️ 20 min - 7
After 20 minutes, remove the lid. The rice will not be fully cooked but should have absorbed most of the liquid. Use the metal slotted spoon to 'flip' and mix the rice from the bottom up. A layer of slightly browned rice (pegao) at the bottom is desired.
⏱️ 5 min - 8
Cover the pot again and continue cooking on low heat for another 20 minutes, or until the rice is fully tender and fluffy.
⏱️ 20 min - 9
Once cooked, remove from heat and let it rest for 5 minutes, covered. Garnish with the remaining chopped fresh cilantro before serving.
⏱️ 3 min