Arroz con Gandules
Arroz con Gandules
Ingredients
- 2 tablespoons vegetable oil
- 2 sofrito, frozen cubes
- 1 packet Sazón seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon adobo seasoning
- 1/4 teaspoon ground cumin
- 1 can Goya Green Pigeon Peas (Gandules Verdes), 15-ounce, undrained
- 2 cups long-grain white rice
- 2 cups water
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the two frozen sofrito cubes to the hot oil and cook, stirring occasionally, until the sofrito has thawed and is fragrant, about 2-3 minutes.
⏱️ 3 min
- 3
Stir in the Sazón seasoning, dried oregano, adobo seasoning, and ground cumin. Cook for 1 minute more, stirring constantly, until aromatic.
⏱️ 1 min
- 4
Add the undrained can of Goya Green Pigeon Peas (Gandules Verdes) to the pot. Stir to combine all ingredients and bring the mixture to a gentle simmer. Let it simmer for 5 minutes.
⏱️ 5 min
- 5
Add the long-grain white rice, 2 cups of water, and salt to the pot. Stir gently to distribute the rice evenly. Bring the mixture to a boil.
⏱️ 3 min
- 6
Once boiling, reduce the heat to medium-low and let the rice simmer, uncovered, for 5 minutes, allowing some of the liquid to absorb.
⏱️ 5 min
- 7
Gently 'flip' or stir the rice from the bottom to the top to ensure even cooking and prevent sticking. Cover the pot tightly with a lid.
⏱️ 1 min
- 8
Reduce the heat to low and cook for an additional 15 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 15 min
- 9
Remove the pot from the heat and let it rest, covered, for 5 minutes before serving. Fluff with a fork and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz con Gandules
Ingredients
- 2 tablespoons vegetable oil
- 2 sofrito, frozen cubes
- 1 packet Sazón seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon adobo seasoning
- 1/4 teaspoon ground cumin
- 1 can Goya Green Pigeon Peas (Gandules Verdes), 15-ounce, undrained
- 2 cups long-grain white rice
- 2 cups water
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the two frozen sofrito cubes to the hot oil and cook, stirring occasionally, until the sofrito has thawed and is fragrant, about 2-3 minutes.
⏱️ 3 min - 3
Stir in the Sazón seasoning, dried oregano, adobo seasoning, and ground cumin. Cook for 1 minute more, stirring constantly, until aromatic.
⏱️ 1 min - 4
Add the undrained can of Goya Green Pigeon Peas (Gandules Verdes) to the pot. Stir to combine all ingredients and bring the mixture to a gentle simmer. Let it simmer for 5 minutes.
⏱️ 5 min - 5
Add the long-grain white rice, 2 cups of water, and salt to the pot. Stir gently to distribute the rice evenly. Bring the mixture to a boil.
⏱️ 3 min - 6
Once boiling, reduce the heat to medium-low and let the rice simmer, uncovered, for 5 minutes, allowing some of the liquid to absorb.
⏱️ 5 min - 7
Gently 'flip' or stir the rice from the bottom to the top to ensure even cooking and prevent sticking. Cover the pot tightly with a lid.
⏱️ 1 min - 8
Reduce the heat to low and cook for an additional 15 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 15 min - 9
Remove the pot from the heat and let it rest, covered, for 5 minutes before serving. Fluff with a fork and serve immediately.
⏱️ 1 min