Arroz con gandules recipes Arroz con gandules (Recipe # 1) 2 cups long grain rice 2 cups of water 1 pack of jamon for cooking (ham steak), cubed 2 tablespoons of olive oil ¼ cup of sofrito ½ cup tomato sauce 1 teaspoon of oregano 1 packet Sazón with achoite 1 can Pigeon Peas ½ cup green olives with pimentos salt & pepperto taste Directions: Heat oil on medium-high in a caldero. Stir in pork and cook until lightly browned about 10 minutes. Reduce heat to medium heat and stir in the dry ingredients and tomato sauce and cook for 5 minutes, stirring often. Stir in pigeon peas, green olives and water and bring to boil. Add rice and stir well. Cook on medium high heat until liquid has evaporated. Coverand turn down to low heat once liquid has evaporated. Let cook for 15-20 minutes or until rice is done. ** When stirring turn rice from bottom up.** Arroz con gandules by Yvonne. (Recipe # 2) Use medium grain rice. I use one cup of water for each cup of rice. For three cup of rice i use the following: I use corn oil, Pour oil into the pot (about 1/4 cup), add diced ham, sofrito, 3 envelopes of Goya chicken boullion, one Goya sazon with azafran, one can of Goya Gandules. Mix together and bring to a boil. Add three cups of water, bring to a boil, add the rice, put the cover on the pot and let rice cook until most of the liquid is dry (about 5 minutes). Uncover pot and stir rice and cover, cook on low heat for about 30 minutes. Do not disturb or stir the rice while its cooking. Arroz con gandules by Maribel (Recipe # 3) 2 tbls of olive oil, 1 can of tomatoe sauce, 1 packet of sazon, 1can of gandules, half a cup of diced ham, 2 tbls of green olives, 1-2 tbls of cumin, 2-3 tbls of Sofrito, salt to taste. Let it simmer on med-low for 10-15 minutes. Wash 3 cups of rice and put in pot with ingredients mix well to coat the rice, then put 4 cups of water, mix well and cook on same temp until rice dries then mix around the pot to remove rice from sides and cover. A few minutes before the rice is complete add some sliced red, yellow, and green peppers and let them steam. Arroz con gandules by Darlene (Recipe # 4) 1/4 lb ham steak, cut in small cubes 1/4 cup oil 3 tbsp sofrito 2 packets sazon 1 packet ham flavor seasoning 1 can gandules Pitted olives to taste 4 cups long grain rice 5 cups water Place oil in the pot and let heat. Add cut up ham pieces and stir until browned. Add sofrito and stir. Open can of gandules and add. Stir in sazón and ham flavor seasoning and olives. Mix all together, then add water. Cover and bring to a boil. Once boiling, add rice and stir. I then put the top on the pot half way and cook until most of the water is absorbed. Once the water is almost all absorbed, turn down to low heat, stir and cover completely. Cook for 20-25 minutes, stirring once after about 10 minutes. Arroz con gandules by Sonia (Recipe # 5) Oil then ham chunks fried really good then two cans of gandules I drain the water out of one can then mince garlic red peppers dice can of salsa sazon adobo garlic powder And I add a spoon of mrs dash original blend two big serving spoons of my home made srofito let all that simmer a little then add my rice and the water let it cook on medium heat checking only twice mixing only once with a big fork , not a spoon because the spoon mashes the rice together the fork I used separates the rice and I use the same amount of rice and water so its not (mogoa) I cant remember how to spell that word forgive me but you know what I mean lol Arroz con gandules by Johanna (Recipe # 6) Ingredients:. 4 cups of rice (rinsed) 3 cups of water 1 can of pigeon peas 1/4 cup of sliced Spanish olives (optional) 1 can of tomato sauce 5 tbsp of oil 3 tbsp of sofrito (mix of onions, sweet peppers, garlic, cilantro,culantro) 1 Goya chicken bouillon packet 1 culantro and achiote (Goya Sazon packet of coriander and annatto ) 1/2 cup diced Kielbasa or Chorizo salt to taste In a pot add the pigeon peas, olives, tomato sauce, oil, sofrito, chicken bouillon, culantro and achiote envelope and Kielbasa or Chorizo. The Kielbasa or Chorizo will give the rice a great flavor. Cook this for about 5 minutes on medium heat. Then add the rice, the water and salt. Cook this on medium heat with the lid on, but not all they way..leaving a space for some of the steam to come out for about 5 minutes or until all of the water has evaporated. Stir the rice and set to simmer. Cover pot completely and cook for about 30-40 minutes, stirring it after 15 minutes. I usually let the rice on simmer for about an hour, while Im cooking other things. Enjoy with your favorite meat. ***You can substitute the Pigeon Peas (Gandules) for red beans, pink beans, garbanzos or any bean of your preference. Tips by Veronica: I use a raw pastel in the middle and a banana leaf to cover and as it cooks and you turn your rice the the pastel disapers into the rice...and if you want the smoky charcoal flavor like it was cooked outdoors I add about a 1tsp or 2 of McCormicks mesquite steak flavoring and it is delicioso!! Tips by Lucy: Ive substituted the olive oil with coconut oil. It gives the rice a nice hint of flavor. Sometimes Ill use Jasmine rice, low sodium chicken broth, chopped garlic, pieces of bacon, red/green peppers. It may not sound like it would taste good, OHHHH but it is. Its rich with flavor. My family & friends love it! Tips by Lillian: I always save all the liquid that comes out the pernil when u cooking it and use it on the rice w/gandules ensted of plain water. Recipe # 7 Arroz con gandules by Tatiana heat pot, add oil (I use olive oil) just enough to cover bottom of the pot. Add meat of choice, I chopped and use little more than a cup. Stir good for couple min. I then add 4fat tablespoon of sofrito and 1 fat tablespoon of Goya recaito, simmer&stir minute. Then I add 1can drained peas, 10olives, 1/2 teaspoon cumin and 1/2 teaspoon oregano, about 5bay leaves, envelope of sazon, simmer and stir all. Then I add my water, 3 cups, salt&pepper to taste. Stir, bring to boil. Add 2 1/2 cup rice. I use medium, not long or extra long. I feel medium is more fluffy Boil, stir, lower heat, cover. Like every 10minutes or so i stir, NOT all the way to bottom pot, just a bit, not too rough, peas&meat usually float so I mix. And just until your rice is done. I think mine done just under 30min. Tip: Use ham steak or salchichon cubed for rice Recipe # 8 Arroz con gandules con una codorniz (gallinita) rellena de majado de malanga y una salsa de setas,cebolla y pimientos by Melbaliz No uso cantidades especificas solo a gusto Para el majado de malanga: Malanga lila Bacon previamente tostadito y picadito Aceite de oliva Pimientos y cebolla a gusto Procedimiento: en una olla pones a hervir la malanga en caldo de pollo hasta q este blandita. Luego en un bowl echas la malanga y la majas. Le añades un poco de aceite de oliva, los pimientos, la cebolla y el bacon y la mezclas. Hacer un marinado usando sal, pimienta, ajo, azucar negra y agua. Lo dejas marinar un dia para q coja gusto. Antes de hacerla preparas una mezcla de aceite de oliva, ajo, sal, pimienta y pepper flakes y la adobas. Cuando este adobada la rellenas con el majado de malanga y la horneas.
Posted on: Sun, 27 Oct 2013 02:57:18 +0000
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