Arroz con Gandules: Puerto Rican Heirloom Rice Dish
Arroz con Gandules is a beloved Puerto Rican dish, often reserved for special occasions and family gatherings. This savory rice pilaf features pigeon peas (gandules) cooked in a rich sofrito, infused with the tropical hint of coconut milk. It's a perfect blend of flavors and aromas that brings a taste of the Caribbean to your table.
Ingredients
🥄 2 tablespoons Canola Oil (Wesson)
🧂 1 packet Sazón (Goya)
🧊 2 Chicken Bouillon Cubes (Maggi)
🍅 2 tablespoons Tomato Paste (Hunt's)
🧄 3/4 cup Sofrito (likely homemade)
🍲 1 can Gandules, drained (Goya)
🍚 5 cups Long Grain White Rice, washed (Uncle Ben's)
🥥 1 can Coconut Milk (Parrot)
💧 3 cups Water
🧂 Adobo (Goya)
Instructions
1- Prep the Base:
- Place a large silver-colored cooking pot on high heat on your electric stovetop.
- Pour 2 tablespoons of canola or vegetable oil into the hot pot.
2- Flavor Foundation:
- Tear open the packet of Sazón and add it to the oil.
- Crumble in 2 chicken bouillon cubes, then add 2 tablespoons of tomato paste and a generous 3/4 cup of sofrito.
3- Blend and Stir:
- Stir together, allowing the bouillon to dissolve and the raw flavors from the tomato paste and sofrito to cook out for a few minutes until aromatic.
4- Add the Gandules:
- Pour in the drained can of gandules and stir them to combine, cooking out any metallic taste the can might impart.
5- Rice Toasting:
- Incorporate 5 cups of washed long-grain white rice into the pot.
- Stir until the rice is thoroughly coated with the vibrant sofrito mix, observing the transformation from white to golden-orange as the grains toast ("sofríendo").
6- Liquids for Cooking:
- Add 1 can of coconut milk and 3 cups of water, maintaining a 1:1 ratio of rice to total liquid.
- Stir constantly, scraping the bottom to prevent sticking, until the rice absorbs the liquid over high heat.
7- Cook and Simmer:
- Once the liquid is absorbed, reduce heat to low.
- Cover the pot and let the rice cook for 15-20 minutes undisturbed.
8- Final Touches:
- Stir the rice, cover the pot again, and allow another 15-20 minutes of cooking.
- Optionally, add adobo to taste after cooking to adjust seasoning if it wasn’t added before.
Prep Time: 10-15 minutes
Cook Time: 30-40 minutes
Total Time: 40-55 minutes
Servings: About 6-8 servings
Equipment:
- Large cooking pot
- Electric stovetop (GE Electric Range)
- Large metal spoon or ladle
- Strainer (Cuisinart)
- Pyrex measuring cup (Pyrex)
- Can opener (Swing-A-Way)
Cooking Tips:
- "Sofríendo" is crucial for imparting deep, rich flavors to each kernel of rice.
- Coconut milk adds subtle richness without overwhelming coconut flavor.
- Stirring helps prevent the rice from sticking and ensures even cooking.
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Leslie Fanini: https://www.youtube.com/@lesliefanini3539
#lesliefanini3539
Arroz con Gandules
