Breaking News Bar
posted: 4/22/2014 5:30 AM

Arroz con Gandules -- Rice with Pigeon Peas

hello
Success - Article sent! close
  • Luisa Maria Morales makes rice with peas, a recipe Puerto Rican recipe she learned from her mother and grandmother.

       Luisa Maria Morales makes rice with peas, a recipe Puerto Rican recipe she learned from her mother and grandmother.
    Bob Chwedyk | Staff Photographer

  • Luisa Maria Morales makes rice with peas, a recipe Puerto Rican recipe she learned from her mother and grandmother.

       Luisa Maria Morales makes rice with peas, a recipe Puerto Rican recipe she learned from her mother and grandmother.
    Bob Chwedyk | Staff Photographer

 

½ cup vegetable oil 2 cans (15 ounces each) gandules (green or dried pigeon peas)

¼ cup diced cilantro diced

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

½ cup tomato sofrito (such as Goya brand)

15-20 cocktail Spanish olives from a jar

Spash of olive juice to taste

3-4 cloves garlic, smashed

2-3 packets (3-4 teaspoons total) coriander and annatto seasoning (such as Sazon Goya)

Adobo seasoning

4 cups long grain white rice

5 cups water

Add the oil to a large pot and place over high heat. Add the peas, cilantro, sofrito, olives and olive juice, garlic and Sazon. Hold the jar of adobe seasoning above the pot and pouring in a circular motion inside the pot going around the pot five times (or to taste). Stir to combine.

Then add rice and water and cook on high until all of the water is evaporated, about 7 minutes. You will see little water holes on the top of the rice. Cover and reduce heat to low and cook 10 minutes more. Uncover and use a spoon to stir the rice and determine softness. If you feel a little weary about your rice, cover it up at low temperature and chill.

Serves four to six.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here