Saucepan@saucepan · Shared this recipeFollowLatin · lunchPuerto Rican Arroz Con GandulesA flavorful Puerto Rican rice dish with pigeon peas, bacon, and sofrito, cooked to fluffy perfection.total1 hr 5 minprep15 mincook40 minservings5Original recipe on latinamommeals.comKeep this recipeAdd a copy of Puerto Rican Arroz Con Gandules to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings4 slice bacon, chopped3 tbsp oil, neutral, like canola, vegetable, or corn oil0.333 cup sofrito2 tbsp tomato sauce0.25 cup green olives, sliced1.5 tsp sazon seasoning with achiote, homemade or an envelope of store bought1 tsp oregano, dried2 tsp garlic powder1 bay leaf1 tsp salt, or to taste2 tbsp granulated chicken bouillon, or as desired3 cup boiling water, or hot chicken broth2.5 cup medium grain white rice, rinsed 3 times, and drained15 oz pigeon peas ), can, drained of gandules (pigeon peas1 tbsp cilantro leaves, finely choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: Cook chopped bacon over medium heat until slightly browned. Increase heat to medium-high, push bacon to one side, and add oil to the other. After the oil heats, add sofrito and mix together. Cook for a minute before stirring in tomato sauce, green olives, bay leaf, and seasonings.2Step 2: Add hot water, mix together, and safely taste to ensure it's thoroughly seasoned. If needed, add more salt. Raise the heat until the water comes to a rolling boil.3Step 3: Once the water comes to a boil, stir in rice and lower the heat to medium-high. Do not touch for 4 minutes. After 4 minutes, gently stir in gandules and cilantro. Note: By this time, most of the water should have evaporated. This is what you want. Adding gandules before the rice absorbs most of the water will cause your gandules to turn mushy. It's best to leave this step for last before lowering covering your pot.4Step 4: Cover the pot and lower the heat to low (1.5 out of 10). Allow the rice to cook for 27-30 minutes, undisturbed. Do not lift the lid during this time. Note: To properly steam the rice, ensure the pot is tightly sealed to prevent steam from escaping. If needed, securely cover the pot with aluminum foil before placing the lid to retain moisture.5Step 5: Once the timer goes off, carefully remove the pot from the heat and allow it to sit, still covered, for 10 minutes before gently fluffing it with a fork.getsaucepan.com/r/aa04ee38-f824-47e1-829b-521777f6ba47 · Original: https://latinamommeals.com/puerto-rican-arroz-con-gandules-recipe/
