Ingredients
-
3
-
1
-
4
-
1/2
-
1/2
-
1
-
1
-
1
-
2
-
3
-
1
-
1
-
-
-
Directions
This is a lighter version of my cousins recipe, who makes the best arroz con gandules I know! The most important part of this dish is in the seasoning. Your liquids should have lots of flavor and should taste slightly salty before adding the rice, otherwise it will taste a bit bland.
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Steps
|
1
Done
|
In a Caldero or Heavy Pot With a Lid, Heat Oil on Medium |
|
2
Done
|
Stir in Onion, Scallion, Cilantro, Pepper and Garlic and Cook About 5 Minutes. |
|
3
Done
|
Add Tomato and Salt Cook Another Minute. |
|
4
Done
|
Stir in Rice and Blend Well. |
|
5
Done
|
Add Gandules, Water, Bullion, Sazon, Salt and Taste Liquid For Flavor. |
|
6
Done
|
Mix Well. Add More Salt If Needed. |
|
7
Done
|
Reduce Flame to Medium-Low and Let Water Boil Down Until It Is Completely Absorbed. |
|
8
Done
|
Once Water Barely Skims the Top, Set Flame to Low and Cover For 20 Minutes Without Stirring or Lifting the Lid. |
|
9
Done
|
the Steam Will Cook the Rice. |
