Arroz Con Gandules ( Rice and Beans)

"This savory dish has many variations through out all the spanish speaking countries, this is the Puerto Rican version."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
10
Serves:
6
Advertisement

ingredients

  • 1 tablespoon sofrito sauce (check out recipe # from my recipes)
  • 1 (15 ounce) can pigeon peas (any canned bean will do)
  • 0.5 (4 ounce) can tomato sauce
  • 1 teaspoon salt
  • 1 (4 ounce) can Spam (don't ask a lot of people use it, substitute a ham steak)
  • 2 tablespoons cooking oil
  • 1 (1/4 ounce) package sazon goya
  • 6 -10 pitted green olives
  • 2 cups rice (rinsed)
  • 4 cups water
Advertisement

directions

  • Rinse starch off the rice, this IS important.
  • Dice ham steak or Spam.
  • Pour oil into 4-5 quart cooking pot ( make sure its a large wide pot, not a thin deep one).
  • Add sofrito and fry on medium heat for 1 minute.
  • Add ham and fry for 1 more minute.
  • Add tomato sauce and heat through for 30 seconds.
  • Add sazon, salt and water and bring to a boil.
  • Add pigeon peas and olives and boil 5 minutes.
  • Add rice and mix around with spoon once.
  • Bring to boil on HIGH heat until water has evaporated to the rice line.
  • Lower temperature to low/medium low and cover TIGHT with lid ( add foil or banana leaf if need be to make it a tight seal).
  • Cook for 25-30 minutes.
  • Uncover, serve and enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I love this recipe. I grew up in Brooklyn around many Puerto Ricans and this rice really brings me back. We have it on a regular basis at out house.
     
  2. This is a great recipe. I am hispanic but I grew up eating the Mexican Rice and Beans variation...with pinto beans and yellow rice. I really enjoyed this Puerto Rican Version. Simply Great!
     
  3. This recipe was really good. Followed it almost completely, but I left out the ham and spam. ( I don't like either and wasn't sure what to substitute.) Tasted pretty much how I expected. I would have liked it to have a little more POW! Next time I'll just add more of the spices.
     
  4. This came out great. Its a good base for making this the first time. I would not stir the rice as mentioned in the recipe. I learned that you know you have equal amt of water to rice when a wooden spoon can stick up straight when you place it in the middle of the rice. I boiled it down to the rice line as mentioned and then placed it on low for 25min.
     
  5. I use this recipe at least 3 times a month. We do not eat SPAM (yuck) but instead I use bacon cut in little peices. Like 3 strips of the really good thick fresh kind. Instead of the cooking oil, just use 2 T of the bacon grease. It adds a smokiness to the rice. A little hot sauce beforeyou add the rice and DO NOT STIR. My 4 kid loves it!
     
Advertisement

Tweaks

  1. I use this recipe at least 3 times a month. We do not eat SPAM (yuck) but instead I use bacon cut in little peices. Like 3 strips of the really good thick fresh kind. Instead of the cooking oil, just use 2 T of the bacon grease. It adds a smokiness to the rice. A little hot sauce beforeyou add the rice and DO NOT STIR. My 4 kid loves it!
     

RECIPE SUBMITTED BY

I love checking out all the different ethnic grocers in the area, Shalimar in Cambridge, Super 88 in Brighton and Chinatown, and Americas Food Basket a Latino supermarket with every possible herb or vegetable called for in spanish recipes.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes