Arroz Con Gandules / Rice W Pigeon Peas Recipe by Lunnaa
Cooking Instructions 45 mins 1 In a medium pot, on medium heat, add oil, sofrito, garlic, onions, green peppers, red peppers and chorizo. Cook until onions are translucent. 2 Add tomato sauce, can of gandules (with liquid), green olives, adobo, chicken bullion, sazon and dried oregano. Stir thoroughly and cook covered for about 3 minutes. 3 Add rice, water, cilantro and salt and pepper to taste. LEAVE UNCOVERED on medium heat until water is almost completely dissolved. 4 As soon as water is almost dissolved, stir twice scooping from the bottom up and over. Cover and lower heat to low and cook for about 20 minutes. DO NOT UNCOVER LID. After 20 minutes, stir the rice. It should be fluffly and golden. If not, cover for 10 more minutes and voila! 5 Buen Provecho :-) 1 In a medium pot, on medium heat, add oil, sofrito, garlic, onions, green peppers, red peppers and chorizo. Cook until onions are translucent. 1 In a medium pot, on medium heat, add oil, sofrito, garlic, onions, green peppers, red peppers and chorizo. Cook until onions are translucent. 2 Add tomato sauce, can of gandules (with liquid), green olives, adobo, chicken bullion, sazon and dried oregano. Stir thoroughly and cook covered for about 3 minutes. 2 Add tomato sauce, can of gandules (with liquid), green olives, adobo, chicken bullion, sazon and dried oregano. Stir thoroughly and cook covered for about 3 minutes. 3 Add rice, water, cilantro and salt and pepper to taste. LEAVE UNCOVERED on medium heat until water is almost completely dissolved. 3 Add rice, water, cilantro and salt and pepper to taste. LEAVE UNCOVERED on medium heat until water is almost completely dissolved. 4 As soon as water is almost dissolved, stir twice scooping from the bottom up and over. Cover and lower heat to low and cook for about 20 minutes. DO NOT UNCOVER LID. After 20 minutes, stir the rice. It should be fluffly and golden. If not, cover for 10 more minutes and voila! 4 As soon as water is almost dissolved, stir twice scooping from the bottom up and over. Cover and lower heat to low and cook for about 20 minutes. DO NOT UNCOVER LID. After 20 minutes, stir the rice. It should be fluffly and golden. If not, cover for 10 more minutes and voila! 5 Buen Provecho :-) 5 Buen Provecho :-) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Creamy Cheesy Chicken Mini Lemon and Blueberry Cheesecake Cupcakes Fat Burning Cabbage Soup Jacked Up Potatoes Fluffy Peanut Butter Cream Cheese Frosting Crockpot Creamy Cheesy Chicken Mini Lemon and Blueberry Cheesecake Cupcakes Fat Burning Cabbage Soup Jacked Up Potatoes Fluffy Peanut Butter Cream Cheese Frosting Crab Stick Lettuce Toast with Sweet Chili Mayonnaise Smoky Southwest Corn Round Bread Rolls Kabocha Squash Twisted Bread Rolls Fluffy Soy Bread Rolls with Rice Flour Fluffy Soy Bread Rolls with Rice Flour Oil-Free Bread with Miso and Milk Chikuzen-ni Made in a Jiffy with a Pressure Cooker Homemade Apple Leaven (Bread Starter) Grilled Eggplant Crab Stick Lettuce Toast with Sweet Chili Mayonnaise Smoky Southwest Corn Round Bread Rolls Kabocha Squash Twisted Bread Rolls Fluffy Soy Bread Rolls with Rice Flour Fluffy Soy Bread Rolls with Rice Flour Oil-Free Bread with Miso and Milk Chikuzen-ni Made in a Jiffy with a Pressure Cooker Homemade Apple Leaven (Bread Starter) Grilled Eggplant