Easy Arroz con Gandules
Ingredients
2 green bell peppers, diced
1 onion, chopped
6 cloves garlic, minced
1 bunch cilantro, finely chopped
3 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (.25 ounce) package Spanish seasoning
3 cups uncooked brown rice
2 (15 ounce) cans pigeon peas, drained
6 cups boiling water
1 onion, chopped
6 cloves garlic, minced
1 bunch cilantro, finely chopped
3 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (.25 ounce) package Spanish seasoning
3 cups uncooked brown rice
2 (15 ounce) cans pigeon peas, drained
6 cups boiling water
Methods/steps
Place green peppers, onion, garlic and cilantro in a blender or food processor, puree
This mixture is called soffrito, it is your seasoning base
It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months
Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan
Cook for 3 or 4 minutes to release oils
Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well
Add 3 cups rice to the mixture and stir until the rice is coated
Stir pigeon peas into the mixture and add boiling water
Cover the pot with aluminum foil and a pot lid
Reduce heat to simmer and cook 45 minutes or until rice is tender
This mixture is called soffrito, it is your seasoning base
It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months
Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan
Cook for 3 or 4 minutes to release oils
Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well
Add 3 cups rice to the mixture and stir until the rice is coated
Stir pigeon peas into the mixture and add boiling water
Cover the pot with aluminum foil and a pot lid
Reduce heat to simmer and cook 45 minutes or until rice is tender
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