Ingredients
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1
-
2
-
1/2
-
2
-
1
-
1
-
1/2
-
3
-
2
-
-
-
-
-
-
Directions
Brown Rice and Pigeon Peas (Arroz Con Gandules), This is one of my favorite recipes of any kind It’s tasty, healthy, easy, quick, and I’m happy eating it for days on end It’s based on a Goya recipe that I adapted to use brown rice for better nutritional value If you want to eat more whole grains but just can’t find appetizing ways to prepare them, give this a try It can also be made with long-grain white rice if you prefer (not jasmine rice or anything like that, just the ordinary kind) The canned pigeon peas and sazon can both be found in the latino/hispanic/international section of most US supermarkets , This is NOT an authentic recipe for Puerto Rican arroz con gandules or rice with pigeon peas One should NEVER use sazon flavor packets, as they mostly contain MSG and other chemicals including artificial colors It is best to use fresh cumin, black pepper, salt, powdered garlic and oregano instead The base for this recipe is the sofrito Sofrito is green peppers (preferably cubanelle peppers, onions, lots of fresh garlic, ajis (Italian sauting peppers), recao (coriander) or lots of cilantro All of these are put into a food processor and made into thick sauce and then sauted in oil infused with annatto coloring at the start of the recipe At least half a cup is required for 2 cups of rice Capers, roasted red peppers and stuffed green olives are also added to the pot along with the tomato sauce This recipe is not typically made with brown rice as the rice doesn’t absorb all of the spices and herbs as well as medium grain white rice , This was a truly delicious recipe! I prepared it as written, but we do not eat pork so I took out the bacon It was used as a side dish to our Sofrito Chicken Very happy with the way it turned out! Thanks!
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Steps
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1
Done
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Heat Oil in a Large, Deep Skillet. Add the Bacon and Onion and Cook Three Minutes. Add the Garlic and Cook Two Minutes Longer. |
|
2
Done
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Stir in All Remaining Ingredients Except Rice. Bring to a Boil. |
|
3
Done
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Stir in Rice, Cover, and Reduce Heat to a Simmer. Simmer Until Rice Is Tender (about 40-45 Minutes If You're Using Brown Rice, 25-30 Minutes If You Use White Rice. |
