Rice With Pigeon Peas - Arroz Con Gandules
photo by TasteTester
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
directions
- 1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
- 2.Add the rice, water, sazon and pigeon peas.
- 3.Bring to a boil. Let boil for 2 to 3 minutes.
- 4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
- TIP: Do not use a lid with a vent that allows the steam to escape.
- Never lift the lid while cooking.
- 5.When finished cooking, stir the rice before serving. It should be light and fluffy.
Questions & Replies
Reviews
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I believe you are adding to much water. The best rice for this receipt will be a medium grain rice. 2 cups of rice with 21/2cups of water. Otherwise you will be making asopao. which it is a sticky rice. I hope this helps. And to give a more Caribbean flavor, cover the rice with a plantain leave. similar to the one we use for the pasteles or tamales. thank you!!
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We enjoyed this delicious change from our regular white rice side dish. It was almost a meal in itself with the ham, peas, etc., and next time I'll use more of the ham and prepare it as an entree. I added some sauteed onion to the dish, and will try adding a little more of the sofrito next time since I loved the flavor it gave to the rice. Thanks for posting the delicious recipe!
see 2 more reviews
Tweaks
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Definitely on the right track but sazon I would use by the packet instead of ounces and I would add 1/4 cup of olives with pimentos, instead of ham use slabs of fresh pork shoulder (normally will look like thick cut bacon), cut into bite size pieces or salt pork, I would also add 1/2 cup of ®GOYA recaito, also found in Latin markets (frozen is best unless you have fresh) the same with the sofrito, and add about 1/8 cup more of rice as the frozen recaito and sofrito will add water or you can increase your oil by 2 TBS if you don't want to add more rice
RECIPE SUBMITTED BY
1PugMom2
Woodbroodge , 86
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