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Arroz Con Gandules

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Ingredients

Adjust Servings:
3 tablespoons oil
1/2 cup onion, diced
1/3 cup red pepper, diced
1/3 cup green pepper, diced
2 garlic cloves
1/4 cup sweet pepper (ajicito)
3 tablespoons distilled white vinegar
1 (15 1/2 ounce) can pigeon peas, goya dry pigeon peas
1 (8 ounce) can tomato sauce, del monte
3 cups long-grain rice
4 1/2 cups water
2 teaspoons salt (to taste)
8 stalks cilantro

Nutritional information

504.3
Calories
58 g
Calories From Fat
6.5 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
749.1 mg
Sodium
93.6g
Carbs
10.1 g
Dietary Fiber
2.3 g
Sugars
17.6 g
Protein
326 g
Serving Size

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Arroz Con Gandules

Features:
    Cuisine:

    This recipe could be 5 star if it didn't call for so much water. I think it needs only 3 cups in order to be fluffy. used 4 and it came out very mushy. The flavor is great, just like my Dominican Mother-in-Law's. The only difference I did was blend the onion, peppers, garlic and cilantro and added it to simmer before adding the gandules. Thie recipe will be a keeper in this house.

    • 75 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Arroz Con Gandules,This recipe is MSG free (No Sazon or Bouillon) and it is delicious. Serve with any meat, avocado and salad. I got this recipe from my Dominican Mama, Tata. The ultimate secret to good rice is the pot. Use an heavy aluminum caldero. Sold in most discount stores in the pot section.,This recipe could be 5 star if it didn’t call for so much water. I think it needs only 3 cups in order to be fluffy. used 4 and it came out very mushy. The flavor is great, just like my Dominican Mother-in-Law’s. The only difference I did was blend the onion, peppers, garlic and cilantro and added it to simmer before adding the gandules. Thie recipe will be a keeper in this house.


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    Steps

    1
    Done

    Heat Oil on Medium Heat.

    2
    Done

    Add in Onion, Red Pepper, Green Pepper, Garlic and Ajicito (aji) and 2 Tablespoons of Vinegar. Saute For 10 Minutes on Medium Heat Stirring Every Minute or So. (do not Cover Until Last Step).

    3
    Done

    Drain Dry Pigeon Peas and Reserve Liquid. Add in Dry Pigeon Peas and Cook For Another 5 Minutes on Medium Heat.

    4
    Done

    Add in Tomato Sauce and 1 Tablespoon of Vinegar. Bring to a Boil.

    5
    Done

    Add in Rice, Reserved Dry Pigeon Pea Liquid, Water and Salt. Boil on High Heat Until Water Cooks Down and Bubbles Are Popping on the Surface of the Rice.

    6
    Done

    Break Cilantro Stalks in Half and Mix Into Wet Rice. Cover and Cook on Low Heat For 15 Minutes or Until Fully Cooked.

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    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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