ARROZ CON GANDULES (RICE WITH PIGEON PEAS)

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ARROZ CON GANDULES (RICE WITH PIGEON PEAS)

ARROZ CON GANDULES (RICE WITH PIGEON PEAS). Alimento Base: Pigeon peas, Over medium heat, bring the achiote oil and the salted bacon to a simmer in a medium-sized saucepan until golden. Add onion and cook until soft and translucent. Add sofrito...
Tiempo de preparación 1 h
Tiempo total 1 h
Plato Pigeon peas
Cocina Puerto Rico
Raciones 8 comensales

Ingredientes
  

  • 1/4 cup onion chopped
  • 1 oz. achiote oil
  • 3 oz. sofrito
  • 2 1/2 cups water
  • 2 cups of fresh or canned pigeon peas
  • 4 oz. tomato sauce
  • 2 cups white rice
  • 15 green olives
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch of black pepper
  • Pinch of oregano
  • 2 beef bouillon cubes
  • 1 oz. unsmoked salty back bacon tocino or pancetta

Elaboración paso a paso
 

  • Preparation
  • Over medium heat, bring the achiote oil and the salted bacon to a simmer in a medium-sized saucepan until golden.
  • Add onion and cook until soft and translucent.
  • Add sofrito and simmer until mixture starts to thicken, about 5 minutes.
  • Add water and remaining ingredients and stir for a bit to keep rice from sticking on bottom.
  • Bring to boil over medium high heat then turn heat to low, cover, and allow to simmer for 20 minutes.
  • Uncover, remove from heat and gently stir mixture. Cover and put back over heat and cook for 20 more minutes or until done.