Arroz con Gandules recipe by @Madewithsazon ??✨ This flavorful Puerto Rican classic is packed with savory sofrito, fragrant spices, pigeon peas, olives, and plenty of homemade goodness.
INGREDIENTS
- 2 tbsp annatto oil (see notes)
- 1/4 cup sofrito
- 1/2 tbsp adobo
- 1/2 tbsp sazón
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground oregano
- 1/2 tsp ground annatto, optional
- 1/8 tsp ground cumin
- 1/8 tsp black pepper
- 1/4 cup tomato sauce
- 1 tbsp chicken bouillon paste (Better Than Bouillon)
- 2 cups jasmine rice
- 3 cups water or homemade chicken stock
- 7 oz gandules (pigeon peas), about half of a 15 oz can
- 2 tbsp pimiento stuffed olives
- 2 tbsp roasted red peppers (pimientos morrones), optional
- 1/2 bell pepper, optional
- 1 bay leaf, optional
- 4 to 5 sprigs fresh cilantro, optional
- Salt, to taste, optional
INSTRUCTIONS:
1. Place your caldero over medium heat and add the annatto oil, sofrito, adobo, sazón, onion powder, garlic powder, oregano, ground annatto, cumin, and black pepper. Stir for 1 to 2 minutes, until fragrant. Warming the spices helps release their aroma and intensifies the flavor.
2. Add the tomato sauce and chicken bouillon paste. Stir for another 1 to 2 minutes, until well combined.
3. Add the rice and water or chicken stock. Stir well. Taste and adjust the seasonings as needed. The liquid should be heavily seasoned to ensure flavorful rice.
4. Add the gandules, olives, roasted red peppers, bell pepper, and bay leaf, if using.
5. Stir well to evenly distribute the rice and pigeon peas. Add the fresh cilantro on top. Let the mixture boil for 3 to 5 minutes, until the liquid reduces slightly.
6. Cover the pot and lower the heat to low. Cook for 25 minutes, covered.
7. After 25 minutes, uncover the caldero and carefully remove the cilantro sprigs.
8. Fluff the rice by gently lifting and flipping spoonfuls with a large kitchen spoon. The rice should be fluffy and fully cooked. Serve and enjoy!
¡Buen provecho! ??❤️
#ArrozConGandules #HolidayRecipes #MadeWithSazon