If you’ve been following Ambitious Kitchen for a whilst you know that I like to share my circle of relatives’s cozy and comforting Puerto Rican recipes. My mother and her parents are all from Puerto Rico, so I grew up on their superb recipes like do-it-yourself empanadas (omg empanada week anyone?), rice and beans, pozole and tostones. These recipes are dear to my center and really make the most efficient convenience foods.
I even had our caterers make a few twists on my mom’s traditional recipes are our wedding ceremony!
I come back to those recipes time and time again after I’m looking for one thing nourishing, cozy and sentimental. Today I’m excited to percentage my mom’s recipe for arroz con gandules — one that I grew up eating for lunches and dinners served with a few of our favorite sides.
Traditional arroz con gandules
As I mentioned, arroz con gandules is a conventional Puerto Rican dish and is made with rice, pigeon peas, sofrito, sazon and oftentimes red meat. This rice dish is stuffed with implausible, warming flavors and is fairly easy to make, especially in large batches, with the correct substances. It’s usually served during holidays like Christmas, however is enjoyed all yr spherical!
What are pigeon peas?
Green pigeon peas are a staple in conventional arroz con gandules. They’re in reality little beans utilized in Caribbean dishes, have a rather nutty flavor, and are offered dried, contemporary or canned. Pigeon peas are a good looking supply of protein, fiber and minerals like magnesium, potassium and manganese.
You can in most cases in finding canned pigeon peas within the Hispanic segment of your grocery store, which is what I take advantage of in this recipe.
Arroz con gandules: the key substances
My Puerto Rican grandparents passed down their arroz con gandules recipe to my mother, who then taught me the entire guidelines and tricks for making it from scratch. We keep our recipe plant primarily based and vegetarian, but it’s easy to customize with ingredients you have available. Here’s are the components of the dish and what you’ll wish to make it:
- Sofrito: in Spanish, sofrito method “sauce,” and this is what you’ll cook dinner the rice in. My version of sofrito is a mixture of garlic, onion, inexperienced bell pepper, cilantro and tomato sauce. Some other people historically make sofrito with recent tomatoes and culantro, however that is how I’ve made it over the years.
- Sazon: the important thing flavors in arroz con gandules come from a seasoning known as sazon. You should purchase packets or premade sazon seasoning or simply make your own right at house with my recipe and tutorial!
- Green pigeon peas: the usage of pigeon peas is conventional in arroz con gandules, and why it’s incessantly known as “rice with pigeon peas.”
- Rice: I really like to use white basmati rice in this recipe as it’s tremendous mild and fluffy when cooked. The ratios for this recipe are intended for use with white basmati rice, but jasmine white rice will even paintings neatly.
- Water: you’ll need three cups of water to cook dinner the rice completely with the sofrito and pigeon peas.
- Optional: because my circle of relatives doesn’t make our arroz con gandules with any pork merchandise, we continuously add sliced pimento-stuffed olives to our arroz con gandules for that salty, savory taste.
How to swap the pigeon peas
If you'll be able to’t to find pigeon peas where you reside, you can simply use regular, inexperienced peas instead. To do so:
- Use more water. Increase the water so that you have 3 1/2 cups general.
- Add with the rice. Add frozen inexperienced peas with the rice after you bring the water to a boil.
- Continue the recipe. That’s it! Then merely finish the recipe as written.
DIY sazon seasoning
As I discussed, you can either use packets of sazon seasoning or you can simply make it from scratch with simply 6 spices! Get all of my pointers and tips for making homemade sazon here.
Can I use a special rice?
I would now not recommend the use of a distinct rice in this arroz con gandules for the reason that cooking time can vary very much. For instance, brown rice can take as much as Forty five minutes to prepare dinner. A medium or long grain white rice is perfect for this recipe.
How to make arroz con gandules
This scrumptious dish is straightforward to make in just one pot and best possible for serving a crowd.
- Make your sofrito. In a large pot you’ll start by means of cooking down the onion, green pepper, cilantro and garlic, then adding the tomato sauce and sazon.
- Add your pigeon peas. Next, you’ll upload the entire can of pigeon peas WITH the water that’s within the can. Do not drain the pigeon peas first!
- Add water & rice. Finally, pour within the water, deliver it a boil, and stir within the rice. You’ll then want to duvet your pot and simmer the rice until it’s great and gentle. Afterwards, fluff rice with a fork, then permit rice to steam with the quilt on for 10-15 minutes. This will keep the rice great and fluffy!
- Garnish and serve. I like to stir in sliced olives, then top my arroz con gandules with additional contemporary cilantro and sliced avocado.
Serving & storing pointers
What makes arroz con gandules so special is that now not best can you add your favourite proteins to the dish, however you can additionally easily double it to serve a larger crowd! My circle of relatives has added cooked kielbasa sausage, but beans, chickpeas and hen and pork would all be scrumptious. I’ve related more recipes under!
To retailer: simply retailer any leftover arroz con gandules in airtight containers within the refrigerator for up to 4-5 days.
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Get all of my globally inspired dishes here!
I hope you like my circle of relatives’s arroz con gandules recipe! If you're making it you should definitely leave a comment and a ranking so I know how you really liked it. Enjoy, xo!
Arroz Con Gandules (rice with pigeon peas)
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 minutes
Flavorful home made arroz con gandules, or Puerto Rican rice with pigeon peas! Learn find out how to make my circle of relatives's tackle conventional arroz con gandules with simple ingredients, home made sofrito and sazon seasoning. The highest simple pairing with your favourite proteins or homemade tostones!
- 2 teaspoons olive oil
- 1/3 cup very finely diced yellow onion
- 1/3 cup very finely diced inexperienced bell pepper
- ¼ cup finely diced cilantro
- 2 cloves garlic, minced
- ½ cup no salt added tomato sauce
- 3 teaspoons (2 packets) sazon seasoning (see note in recipe for the way to make your personal)
- 1 (15 oz) can inexperienced pigeon peas** (see notice in recipe for a sub)
- 3 cups water
- 2 cups basmati white rice
- Optional: ¼ cup pimento filled olives, sliced
Add olive oil to a medium pot and place over medium heat. Once oil is scorching, add in onion, inexperienced pepper, cilantro and garlic. Saute until onions are translucent and green peppers melt, about 2-Four mins. Bring heat to medium-low and upload tomato sauce, sazon and simmer for two mins until sauce comes in combination.
Next add in all of the can of pigeon peas (with the liquid -- DO NOT DRAIN), and add 3 cups of water, and produce to a boil. Once it boils, stir in 2 cups of rice, cover, scale back warmth to low and simmer for 20 minutes or till rice is delicate. Finally stir in sliced olives, if using.
Taste rice and adjust seasonings as important, together with adding extra salt.
Garnish with cilantro and a few avocado slices -- serve with tostones should you’d like. Serves 6.
*IF YOU WANT TO MAKE HOMEMADE SAZON: this is a wonderful, flavorful solution to have at home. For this whole recipe you'll need the next: 1/2 tablespoon flooring coriander, 1/2 tablespoon floor cumin, 1/2 tablespoon flooring annatto seeds (or sub turmeric), 1/2 tablespoon garlic powder, 1 teaspoon dried oregano and 1/2 tablespoon salt. For the rice, you can want 1 tablespoon of this DIY sazon spice mixture.
If you do not need pigeon peas: that are traditional, you'll be able to use inexperienced peas instead. Simply increase the water within the recipe by way of ½ cup (so that you’d have Three ½ cups overall). After you bring water to a boil (in step 2) you can upload 1 cup of frozen peas and the rice.
Servings: 6 servings
Serving measurement: 1 serving (according to 6, with out olives)
Saturated fats: 0.2g
Recipe by way of: Monique Volz // Ambitious Kitchen | Photography by means of: Eat Love Eats
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