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Arroz con Gandules

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Description Edit

Stewed rice with pigeon peas

Ingredients Edit

Directions Edit

  1. Fry salt pork to a nice light golden brown.
  2. Remove salt pork and allow to drain on a paper towel.
  3. Drain and wash frying pan (use hot water only do not use soap).
  4. Return frying to stove add 1 tablespoon of olive oil bring up to heat and add the cooking ham.
  5. Lightly brown ham stirring making sure that it dose not burn or stick to the pan.
  6. Remove ham and set aside allow to drain on a paper towel.
  7. While the pan is still hot add the sofrito, there should be enough liquid from the sofrito to help you deglaze the pan.
  8. Use a spatula to scrape the bottom of the pan.
  9. Stir in the tomato paste and when it starts to bubble return the salt pork and cooking ham.
  10. Stir in the gandules ( if you are using from the can do not allow to cook just let them come up to temperature and then turn the burner off and set aside).
  11. If you plan to use the frozen or fresh gandules.
  12. Place them in a pot of cold lightly salted water bring to a boil and then lower heat and allow to simmer for about 20 minutes.
  13. Then drain and add them to the frying pan.
  14. In a large pot about 6 quart or larger add the ingredients from the frying pan.
  15. Bring up to heat and stir in rice.
  16. Make sure that the rice is well covered with the mixture from the frying pan.
  17. It should be a nice light red in color.
  18. Raise the heat to high and then add cold water.
  19. Add black pepper and oregano taste for salt add if needed.
  20. Once it come to a boil stir once more set burner to low.
  21. Cover the rice with the plantain leafs and cover pot.
  22. Allow to cook for 30 to 35 minutes ( do not remove cover) after the cooking time turn off burner and let sit for 15 minutes before you uncover the pot to serve.

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