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Spanish Rice with Pigeon Peas. (Arroz con Gandules)
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A real Puerto Rican Christmas meal always has this rice plate, it is usually served with roasted pork or roasted turkey.
Ingredients:
A. ΒΌ a pound of butter, 8 spoons of Sofrito , 16 stuffed olives, 2 spoons of salt, one pound of Pigeon Peas, be it fresh or be it canned. (Sofrito is a mix of fresh Oregano, Parsley, onions, garlic, green peppers, Annatto, Coriander, a couple spoons of tomato sauce, oil or lard all blended together in a blender and can be bought ready mixed)
B. 4 cups of long or medium grain white rice.
C. 8 cups of water
1. In a big pot heat up 2 table spoons of vegetable or olive oil in a low flame and put in the Sofrito and all the ingredients mention above in (A:), stir fry for about 3 minutes. Then put in the rice (B:) and stir well.
2. Next put in the water (C:) leave the pot open with out the top on a moderate flame to cook and let the rice dry out.
3. As soon as you see the rice dry, turn the rice over, put the top of the pot on and put it on a low flame for 20 minutes. After 20 minutes turn the rice over again and serve.
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