Arroz Con Gandules
photo by melissafrnndz
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 44.37 ml oil
- 118.29 ml onion, diced
- 78.78 ml red pepper, diced
- 78.78 ml green pepper, diced
- 2 garlic cloves
- 59.14 ml sweet pepper (ajicito)
- 44.37 ml distilled white vinegar
- 439.41 g can pigeon peas, Goya Dry Pigeon Peas
- 226.79 g can tomato sauce, Del Monte
- 709.77 ml long-grain rice
- 1064.65 ml water
- 9.85 ml salt (to taste)
- 8 stalk cilantro
directions
- Heat oil on medium heat.
- Add in onion, red pepper, green pepper, garlic and ajicito (aji) and 2 tablespoons of vinegar. Saute for 10 minutes on medium heat stirring every minute or so. (Do not cover until last step).
- Drain dry pigeon peas and reserve liquid. Add in dry pigeon peas and cook for another 5 minutes on medium heat.
- Add in tomato sauce and 1 tablespoon of vinegar. Bring to a boil.
- Add in rice, reserved dry pigeon pea liquid, water and salt. Boil on high heat until water cooks down and bubbles are popping on the surface of the rice.
- Break cilantro stalks in half and mix into wet rice. Cover and cook on low heat for 15 minutes or until fully cooked.
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Reviews
-
This recipe could be 5 star if it didn't call for so much water. I think it needs only 3 cups in order to be fluffy. I used 4 and it came out very mushy. The flavor is great, just like my Dominican Mother-in-Law's. The only difference I did was blend the onion, peppers, garlic and cilantro and added it to simmer before adding the gandules. Thie recipe will be a keeper in this house.