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Arroz con gandules (Puerto Rican rice and peas)
Arroz con gandules (Puerto Rican rice and peas)

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The kitchen alone offers you many small methods by which energy and money can be saved. Green living is something we can all accomplish, without difficulty. It’s concerning being sensible, usually.

We hope you got insight from reading it, now let’s go back to arroz con gandules (puerto rican rice and peas) recipe. You can cook arroz con gandules (puerto rican rice and peas) using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Arroz con gandules (Puerto Rican rice and peas):
  1. Prepare sofrito
  2. Use adobo
  3. Provide garlic powder
  4. Take tomato sauce
  5. Provide sazon
  6. Take goya pork boullion
  7. Take oil
  8. Take gandules (pigeon peas) with liquid
  9. Use gandules can of water
  10. Take rice
Steps to make Arroz con gandules (Puerto Rican rice and peas):
  1. Please measure your rice to water according to directions on rice bag. I never measure, I just go by what I see. Usually my water is about 1/2 inch above the rice in the pot
  2. In a medium sized aluminum rice pot, heat oil and sofrito on medium high heat until oil turns green, stirring constantly
  3. Add adobo, garlic powder, sazon, pork flavor, tomato sauce, water and pigeon peas and bring to a boil
  4. Wash rice and add to pot stirring occasionally (so that the rice doesn't stick)
  5. Lower heat once rice seems to have just a coat of liquid on top, cover and let cook for about 20 minutes. Do not stir too many times once heat is lowered as it will make your rice mushy.
  6. Rice is done when rice grains are open.
  7. Note: you can also use corn, Vienna sausages, red beans, chorizo, chicken, cut ham or just plain yellow rice instead of using gandules. This is the typical recipe for Puerto Rican rice. I also add pimiento sometimes.

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