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ARROZ CON GANDULES (RICE WITH PIGEON PEAS)

Escrito por Equipo EditorialRevisado por Walter C

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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...
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Tiempo de preparación 1 hora
Tiempo Total 1 hora
Raciones: 8 comensales
Plato: Pigeon peas
Cocina: Puerto Rico
Ingredients Method

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

Method
 

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