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"The belly rules the mind."--Spanish Proverb

Arroz Con Gandules (Rice and Pigeon Peas) Recipe

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This recipe for Arroz Con Gandules (Rice and Pigeon Peas) is from Living Light and Latin Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sofrito:

3 cloves garlic
1 cup white onion
4 medium scallions
1/2 cup cilantro
1/2 cup green bell pepper
1 medium tomato
1 tbsp oil
1 (15 oz) can pigeon peas or gandules, drained
2 cups of uncooked long grain rice
3 cups water
1 chicken bullion like Maggi (or vegetable bullion for vegans)
1 packet of Sazon
salt
Directions:
Directions:
Chop all sofrito items in a food processor or chopper.
In a caldero or heavy pot with a lid, heat oil on medium.
Stir in onion, scallion, cilantro, pepper and garlic and cook about 5 minutes.
Add tomato and salt cook another minute. Stir in rice and blend well.
Add gandules, water, bullion, sazon, salt and taste liquid for flavor. Mix well.
Add more salt if needed.

Reduce flame to medium-low and let water boil down until it is completely absorbed.
Once water barely skims the top, set flame to low and cover for 20 minutes without stirring or lifting the lid.
The steam will cook the rice.
Number Of Servings:
Number Of Servings:
7

 

 

 

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