I come from Puerto Rico and something that we know how to make is Rice with Green Pigeon Peas aka “Arroz con Gandules”. This is a Hispanic favorite and I want to share this with you all so you too can experience this deliciousness! Let’s get to it !
Rice with Green Pigeon Peas
“Arroz con Gandules”
- Long Grain Rice- 2 cups
- Green Pigeon Peas-1 can
- Sofrito- 3tbsp
- Red Pepper- 1/2 pepper sliced lengthwise
- Plantain- 1/2 of 1 plantain shredded
- Sazon with Coriander and Annatto- 1 packet
- Adobo All Purpose Seasoning- 1 tsp
- Powdered Chicken Flavor Bouillon- 1 packet
- Pepper- a pinch
- Cilantro- 1/4 cup finely chopped
- Bring out your “caldero” and start by placing 2 tbsp of vegetable oil in the pot on medium high. Next, add your sofrito, cilantro and red peppers to sear for 5 minutes. Add your seasoning: Sazon , Adobo, Chicken Bouillon and pepper. Proceed to throw in your Green Pigeon Peas and mix well.
- Now we’re going to add our rice and combine well in pot and add 2 cups of water. Let the water simmer down until there is a small amount of water covering the rice and sprinkle your shredded plantains over the rice and close your lid and lower the heat to medium.
- Cook for 20 minutes (without opening the lid),until rice is nice and tender and all those flavors have filled your home with their aroma. Uncover and stir lightly and lower the heat to low until your ready to serve.
That was easy enough right! The trick is be patient and don’t open the lid early or stir prematurely.Patience is key.
**Sofrito is a vegetable base used in Latin cooking which can be found in the produce section of your grocery store.
** Caldero is a type of pot commonly used in Latin cooking as well. Can be purchased at mostly any retail store. I consider the “caldero” essential for cooking the PERFECT rice. I’m attaching a picture below.