Arroz Con Gandules
Arroz Con Gandules
Ingredients
- 3 cups long grain white rice, washed
- 1 1/2 cans pigeon peas, with liquid
- 1/4 cup sofrito
- 1/4 cup tomato sauce, to 1/2 cup
- 2 teaspoons sazon, to 3 teaspoons
- 2 teaspoons adobo, to 3 teaspoons
- 1 teaspoon black pepper, to 2 teaspoons
- 1 tablespoon cilantro, to 2 tablespoons, chopped
- 1 handful green olives with pimentos
- 2 cups water, roughly
- 1 tablespoon oil, as needed
Instructions
- 1
Heat a tablespoon of oil in a large pot (a cadero pot is traditionally used for this dish) over medium heat.
⏱️ 2 min
- 2
Add the 1/4 cup of sofrito to the hot oil and stir to combine, cooking for about 1 minute until fragrant.
⏱️ 1 min
- 3
Stir in the 1/4 to 1/2 cup of tomato sauce and cook for another minute.
⏱️ 1 min
- 4
Add the 2 to 3 teaspoons of sazon, 2 to 3 teaspoons of adobo, and 1 to 2 teaspoons of black pepper. Stir all the ingredients together thoroughly.
⏱️ 1 min
- 5
Pour in the 1 1/2 cans of pigeon peas, including their liquid, and stir to incorporate with the other ingredients.
⏱️ 1 min
- 6
Add the 1 to 2 tablespoons of chopped cilantro and the handful of green olives with pimentos. Stir the mixture well.
⏱️ 1 min
- 7
Add the 3 cups of washed long grain white rice to the pot and stir thoroughly to ensure all ingredients are well incorporated and the rice is coated.
⏱️ 2 min
- 8
Pour in roughly 2 cups of water and stir gently. At this point, taste the liquid and adjust seasonings as needed. It should taste salty but not overly so.
⏱️ 2 min
- 9
Increase heat to medium-high and bring the mixture to a rolling boil.
⏱️ 5 min
- 10
Once boiling, cover the pot tightly with a lid and reduce the heat to low. Cook for 20-25 minutes, or until the water is fully absorbed and the rice is tender.
⏱️ 25 min
- 11
Remove the pot from the heat. Uncover the pot and fluff the cooked rice with a fork before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz Con Gandules
- 3 cups long grain white rice, washed
- 1 1/2 cans pigeon peas, with liquid
- 1/4 cup sofrito
- 1/4 cup tomato sauce, to 1/2 cup
- 2 teaspoons sazon, to 3 teaspoons
- 2 teaspoons adobo, to 3 teaspoons
- 1 teaspoon black pepper, to 2 teaspoons
- 1 tablespoon cilantro, to 2 tablespoons, chopped
- 1 handful green olives with pimentos
- 2 cups water, roughly
- 1 tablespoon oil, as needed
Instructions
- 1
Heat a tablespoon of oil in a large pot (a cadero pot is traditionally used for this dish) over medium heat.
⏱️ 2 min - 2
Add the 1/4 cup of sofrito to the hot oil and stir to combine, cooking for about 1 minute until fragrant.
⏱️ 1 min - 3
Stir in the 1/4 to 1/2 cup of tomato sauce and cook for another minute.
⏱️ 1 min - 4
Add the 2 to 3 teaspoons of sazon, 2 to 3 teaspoons of adobo, and 1 to 2 teaspoons of black pepper. Stir all the ingredients together thoroughly.
⏱️ 1 min - 5
Pour in the 1 1/2 cans of pigeon peas, including their liquid, and stir to incorporate with the other ingredients.
⏱️ 1 min - 6
Add the 1 to 2 tablespoons of chopped cilantro and the handful of green olives with pimentos. Stir the mixture well.
⏱️ 1 min - 7
Add the 3 cups of washed long grain white rice to the pot and stir thoroughly to ensure all ingredients are well incorporated and the rice is coated.
⏱️ 2 min - 8
Pour in roughly 2 cups of water and stir gently. At this point, taste the liquid and adjust seasonings as needed. It should taste salty but not overly so.
⏱️ 2 min - 9
Increase heat to medium-high and bring the mixture to a rolling boil.
⏱️ 5 min - 10
Once boiling, cover the pot tightly with a lid and reduce the heat to low. Cook for 20-25 minutes, or until the water is fully absorbed and the rice is tender.
⏱️ 25 min - 11
Remove the pot from the heat. Uncover the pot and fluff the cooked rice with a fork before serving.
⏱️ 2 min