Prep 5 mins
Cook 45 mins
This dish is a main staple for me.
- 2 cups white rice (short grain)
- 1 (15 ounce) can pigeon peas
- 1 (5 g) packet sazon goya
- 4 ounces tomato sauce
- 1 teaspoon chicken bouillon
- 2 tablespoons sofrito sauce
- 2 cups water
- 2 tablespoons olive oil
- 2 teaspoons adobo seasoning
- Pour olive oil in a cast iron/aluminum pot until hot.
- Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil.
- Pour in pigeon peas (gandules) and let boil for a minute.
- Pour in rice.
- Stir ONCE and put the lid on it, sealing tightly.
- Let sit for 20 minutes on low-medium.
- If the rice looks gummy DO NOT STIR IT, just put the lid back on and wait until the rice is firm (ready).
- If you desire the crunchiness on the bottom, once the rice is done cooking, put the temp on very low temp and let it sit for about 5 minutes. The bottom will loosen up from the moisture (since it it's done cooking).
I used this recipe to help me on my long awaited attempt at making this rice and it turned out great! Thanks! I only used Recaito a green sauce instead of the Red Sofrito sauce...same ingredients though! LOVE THIS RICE!!!
This is fourth recipe for Arroz con Gandules I have tried and the only one with the correct method. I love this dish and have been trying for over a year to get it right. The only thing preventing me from giving it 5 stars is the omission of the meat (pork, ham or bacon) and the Spanish olives. I used vegetable stock instead of water bullion and of course added 1 lb cubed, browned pork (the cheaper cuts are more tender and have more flavor) and a 15oz jar of drained Manzinella (Spanish) olives without pimento. I drained the pigeon peas and I don't think I should have done that so I added some extra veg stock to the can of peas before pouring it into the mixture. The problem I have had in the past was that the finished product was too wet. Stay away from recipes that have a 2 to 1 liquid to rice ratio. The 2C rice to 2C liquid plus pea liquid was perfect. I also believe that using a pot might be a no-no as well. I used a wide chicken fry type pan, 12" wide and deeper than a standard fry pan. No peeking or mixing after you put the lid on! I've finally found it! thank you, thank you, thank you!
This was very good. The recipe is almost exactly like mine except I use half sofrito and half recaito...and I add a couple of bay leaves and some olives. I really enjoyed trying someone else's version of the dish.