Ingredientes para Arroz Con Gandules Rice And Beans
- 2 tablespoons sofrito
- 1 (15 ounce) can pigeon peas, drained
- 1/2 cup tomato sauce
- 1 teaspoon salt
- 1 cup diced spam
- 2 tablespoons olive oil
- 1 tablespoon Sazon Goya seasoning
- 1/4 cup green olives, pitted and halved
- 1 cup long-grain white rice
- 4 cups water
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Cómo preparar Arroz Con Gandules Rice And Beans
- Rinse 1 cup of long-grain white rice thoroughly under cold water until the water runs clear. This removes excess starch for fluffy rice.
- Dice 1 cup cooked ham steak or spam into small pieces.
- Pour 2 tablespoons of olive oil into a 4-5 quart cooking pot or Dutch oven. Heat over medium heat.
- Add 2 tablespoons of sofrito and sauté for 1 minute, stirring frequently, until fragrant.
- Add the diced ham and cook for another minute, until lightly browned.
- Stir in 1/2 cup of tomato sauce and heat for 30 seconds.
- Add 1 tablespoon of sazón seasoning, 1 teaspoon of salt, and 2 cups of water. Bring to a boil.
- Stir in 1 cup of pigeon peas (gandules) and 1/4 cup of green olives, pitted and halved. Boil for 5 minutes.
- Add the rinsed rice to the pot and gently stir once to combine.
- Bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 25-30 minutes, or until all the liquid is absorbed and the rice is cooked through.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Uncover, serve hot, and enjoy! Garnish with extra olives or sofrito if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
1g
Fat
14g
Carbs
32g
