A traditional Puerto Rican rice dish. There are many variations of this rice, some more complicated than others. My love for cooking is based on keeping the dishes as simple and flavorful as possible. This is my version of arroz con gandules and is a hit in my household.
2 C-long grain rice, rinsed
4 C- Water or beef broth
1/4 C-Chopped Onion, Green Peppers, Red Sweet Peppers
2 Cloves of Garlic, minced
16 Ounce Can Pigeon Peas
1 TBSP, Capers
1 TBSP, Chopped Spanish Olives
1 Package-Sazon con Achiote
Salt and Pepper to taste
3 Tablespoons of oil
- In a medium size pot, cook the onions, garlic, capers, olives and peppers, 2-3 minutes.
- Add the rice, sazon, pigeon peas, and mix together.
- Add the water/beef stock, salt, pepper, and oil.
- Cook on medium-high, until all the water is absorbed, stir the rice then cover, and cook on low heat for 20 minutes or until rice, is tender.
*Picture was obtained from newworlder.com