Photo: Pigeon Pea Rice: Arroz con Gandules Recipe
Ingredients
- 1 teaspoon vegetable oil
- 8 strips bacon, finely chopped
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped cilantro leaves
- 2 cups long-grain white rice
- 1 (10-ounce) can chopped tomatoes and green chiles
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- Pinch achiote powder, optional
- 1 (15-ounce) can green pigeon peas (gandules), rinsed and drained
- 2 tablespoons tomato paste
- 4 cups water
- Chopped fresh cilantro leaves, for garnish
Directions
Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.
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By LizzetteRivera
Nederland, TX
on November 19, 2011
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Do not use bacon, tomatoes, chilies, and tomato paste... just add like half cup of cooking ham or pork. If you use pork, fry it a little with some oil, then add the onions and cilantro with the pork. Leave it a few minutes and then continue with the recipe.
Always that you do rice, the water should not exceed 1/4 inch over the rice. In this recipe, you can add the gandules to the onions, pork, & cilantro. Fried like for 1-2 minutes then add the rice. Friend together a like 2-3 minutes. When adding the wate,r do it slowly. Check the amount. If you put too much water over the rice, it will be like a paste.
Add like 10 green olives and like 1/2 tablespoon of capers (drain them well. You can also add some pimento. For some ideas, look in the label of the Goya's pigeon peas can,
By carloudachef
New York
on August 09, 2011
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Too much liquid. It turned into mush. What a waste.
By cm77169_11627204
waltham, MA
on January 09, 2011
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Great flavors! Followed others advice and added Goya sofrito but maybe I did something worng with the flame size but I think the recipe calls for too much liquid - will try 1.5 cups of liquid/1 cup rice from now on. The rice was too mushy for me.
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