Prep 5 mins
Cook 30 mins
We usually dont measure our stuff out. Most puerto rican chef's cook from memory, adding ingredients until we get the taste we prefer. I tried to get this as close as I possibly could. Enjoy! Por lo general dont medida de nuestras cosas. La mayor parte de Puerto Rico del chef cocción de la memoria, añadiendo ingredientes hasta obtener el sabor que prefiera. Traté de hacer esta tan cerca como yo podía. Disfrutar!
- 4 cups water
- 4 cups long grain rice
- 1 (10 ounce) can pigeon peas, gandules
- 2 (1 ounce) packages sazon goya
- 3 tablespoons recaito
- 3 tablespoons adobo seasoning
- 2 tablespoons tomato paste
- 1 tablespoon chicken bouillon granule
- chopped olive (optional)
- *Rinse the rice in a bowl with warm water.
- *In a large pot, add water and all items except rice.
- *Bring to boil, and let it boil for about 3 minutes. (I usually taste it and add more seasoning to taste if needed).
- *Add rice and let it continue to boil for about 2 minutes.
- *Turn heat to low, and place tight fitting lid over pot.
- *Check periodically, cook until liquid is absorbed. Stir once, remove from heat, replace lid and let it stand for about 5 minutes.
- This usually serves our household of seven.
A common traditional Puerto Rican staple, this is always served as one of the dishes in any Hispanic Caribbean gathering that includes a meal in the USA. Some stewed chicken can be added to be Arroz con Pollo y Gandules.
fantastic!!!!! Abuela always told me how to make it but I never wrote it down.. this is as close to hers as possible.... Thanks