Wednesday, May 15, 2013

Rice & Pigeon Peas (Arroz Con Gandules)

For soaking the green pigeon peas:
1 quart water
2 teaspoons salt

¾ pounds raw green pigeon peas
3 cups water (used to precook the green pigeon peas)
2 cups white long grain rice
2 ounces diced smoked ham
2 tablespoons vegetable oil
3 tablespooon chopped onion
3 tablespoon chopped green pepper
2 cloves chopped garlic
1/4 cup sofrito
1 packet sazon con achiote goya seasoning
1/4 cup tomato sauce
1 adobo seasoning

1.   Rinse the rice well and set aside.
2.   Soak the raw green pigeon peas in 1 quart of water and 2 teaspoons of salt for about 15 minutes.
3.   Rinse them and cook in 4 cups of water until they have softened, then remove from heat and drain
      (set aside some of the water for the rice)
4.   Heat a 4 quart pot over medium heat, add the oil, smoked ham, onion, green pepper, garlic,
      adobo, sazon seasoning, and simmer over moderate heat for about 3 minutes while stirring.
5.   Add the sofrito, tomato sauce and simmer for another 3 minutes while continuing to stir.
6.   Turn up the heat to moderate high and the green pigeon peas. Simmer for 3 minutes while continuing to stir.

7.   Add in the rice and stir, pour in the water from the pigeon peas that was set aside.
8.   Raise the heat to high and let the water come to a rapid bubble/boil
      (there should be enough water in the pot about 1/2 inch above the rice)
9.   Once the water starts to boil again, reduce the heat to moderate high and cook uncovered until
      most of the water has evaporated.
10.   Reduce the heat to low, stir the rice again, then cover the pot with aluminum foil and put the lid on.
10.   Cook for 20-25 minutes. Stir the rice and continue to cook until done.  

Cooks Note: Do not over stir the rice, it will become very sticky
Makes approximately 6 servings.

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