Ingredientes para Arroz Con Gandules Rice And Pigeon Peas A Puerto Rican Fav
- 2 cups long-grain rice
- 1 (15 ounce) can pigeon peas, drained and rinsed
- 1 teaspoon sazón seasoning
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 chicken bouillon cubes or 2 teaspoons bouillon powder
- 2 tablespoons sofrito
- 4 cups water
- 2 tablespoons olive oil
- 1 teaspoon adobo seasoning
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Cómo preparar Arroz Con Gandules Rice And Pigeon Peas A Puerto Rican Fav
- Heat 2 tablespoons of olive oil in a large cast iron or aluminum pot over medium-high heat.
- Add 4 cups of water, 2 chicken bouillon cubes (or 2 teaspoons of bouillon powder), 1 (14.5 ounce) can of diced tomatoes (undrained), 2 tablespoons of sofrito, 1 teaspoon of adobo seasoning, and 1 teaspoon of sazón seasoning. Bring to a boil.
- Stir in 1 (15 ounce) can of pigeon peas (drained and rinsed). Boil for 1 minute.
- Add 2 cups of long-grain rice.
- Stir once, cover the pot tightly with a lid, and reduce heat to low-medium.
- Simmer for 20 minutes, undisturbed.
- If the rice appears gummy after 20 minutes, DO NOT stir. Simply re-cover and continue to simmer until the rice is firm and cooked through.
- For a delicious crispy bottom ('socarrat'), once the rice is cooked, reduce heat to very low and let it sit for about 5 minutes. The bottom will loosen from the moisture.
- Fluff with a fork before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
2g
Carbs
19g