Arroz con Gandules (Rice and Pigeon Peas)
Arroz con Gandules (Rice and Pigeon Peas)

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, arroz con gandules (rice and pigeon peas). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Arroz con Gandules (Rice and Pigeon Peas) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Arroz con Gandules (Rice and Pigeon Peas) is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook arroz con gandules (rice and pigeon peas) using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Arroz con Gandules (Rice and Pigeon Peas):
  1. Get 2 cups Uncooked Rice
  2. Prepare 1 medium Onion small diced
  3. Prepare 1 can Gandules (Pigeon Peas)(can substitute Garbanzos)
  4. Make ready 2 Tbsp Olive Oil
  5. Take 1-8 oz. can Tomato Sauce
  6. Prepare 1 tsp Minced Garlic
  7. Get 1/8 cup +/- Capers
  8. Make ready 1/4 cup Pimento Stuffed Olives halved
Steps to make Arroz con Gandules (Rice and Pigeon Peas):
  1. In an appropriate sized skillet, add Olive Oil, Sofrito. Sautee for 3-5 minutes until oils are released and it becomes aromatic.
  2. Add Onion and Garlic taking care not to burn Garlic. Sautee until Onions are transleucent
  3. Add Tomato sauce and Sazon seasoning. Stir to combine.
  4. Add Rice to coat with all contents.
  5. Add Water, Capers and Olives. Bring to boil then reduce to simmer. Cover and let simmer for 10 minutes or until water is absorbed. No peeking for 20 minutes.
  6. If you wish to form "Pegao" or the slight charring of the rice to the bottom of the pot, research a little to keep from ruining your batch. But at the end, you'll turn up the heat for a short period of time keeping a close eye and nose!

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