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In the Puerto Rican culture, every holiday is not complete without Arroz con gandules. This rice is made with achiote (annatto), giving it its signature yellow color. Combining the flavors of garlic, onion, cumin, oregano, cilantro, olives and gandules, this must have side dish is packed with flavor. It is sure to bring family and friends together. Growing up, I think I ate this with almost every meal, not just on the holidays. If you have Puerto Rican friends, you definitely know about this incredibly savory dish. Arroz con gandules is usually a dish of rice, pigeon peas and pork. As I got older, and my diet changed, I made this dish without the pork. It is still just as amazing as before. If you are adventurous, you can add the Goya Jamón packets to give the rice that traditional ham flavor. The jamón seasoning does not actually include pork, so if you are vegetarian or vegan, you are in the clear. When I am on stricter diets, I sub the rice for quinoa. Quinoa con gandules is just as incredible as the rice version. Make this dish to impress a friend or loved one. They will surely fall in love with this mouthwatering dish made from love. Enjoy mi gente!
xoxo
Arroz con Gandules
Recipe
Ingredients:
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1 can of gandules (green pigeon peas)
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2 cups of long grain rice
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3 tablespoons olive oil
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2 tablespoons
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1 packet sazón (con achiote y culantro)
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1 teaspoon Adobo
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1 teaspoon cumin
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1 teaspoon oregano
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3 cloves garlic, minced
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1 teaspoon onion powder
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1 teaspoon of chicken bouillon (or vegan bouillon)
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1 tablespoon chopped cilantro
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6-10 spanish olives
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2 1/2 cups of water
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salt and pepper to taste
* Note: If using quinoa, use the amount of water you need to cook quinoa instead. Steps 7-9 can be omitted and you can cook the quinoa according to it's directions. Also keep in mind that when using adobo, especially the one with the red cap, it contains a lot of salt so you might not need any extra salt. Taste and adjust accordingly. This recipe serves 4..
Instructions:
1. Heat a large pot or caldero on medium heat. Add 2 tablespoons of olive oil and sauté garlic until fragrant. Do not let brown.
2. Add Sofrito and sauté for 1 minute. Add all your spices and sauté for 2-3 minutes.
3. Add gandules with the liquid from the can, the Spanish olives and cilantro. Turn heat up to medium high and let cook until it starts to lightly bubble, making sure to stir occasionally
4. Add cleaned rice to the pot and mix well with all ingredients
5. Add 2 1/2 cups of water. *when making the perfect texture of rice for this dish, always measure 1/2 cup more of water from the amount of rice you are using.
6. Add the remaining 1 tablespoon of olive oil to the mixture. (I was always taught, oil is the key to making that authentic taste and texture of the rice.)
7. Let the rice come to a boil. Stirring occasionally to prevent from burning. Keep an eye on the rice during this time. This part can be crucial to your results.
8. When the water starts evaporating and you can see and pat down the rice with your spoon, tightly cover the pot and turn down the heat to medium low. (make sure the rice isn't too dry or too wet when you finally cover it.)
9. Check the rice in 35 minutes. When done, fluff with fork and serve
Buen Provecho
