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Arroz con Gandules (Yellow Rice with Green Pigeon Peas)
Servings 4
Ingredients:
2 tablespoons Olive oil
1/4 cup diced smoked ham
3/4 cup Basic Recaito
1 can (about 15 ounces) gandules (green pigeon peas), or 1-1/4 ounce bag frozen
2 cups tomato sauce
2 cups short-grain rice
4 to 4-1/2 cups water
salt and black pepper to taste
Directions:
1 Heat the oil in a large pot with a tight-fitting lid. Add smoked ham and fry lightly. Add
the Recaito, gandules, and tomato sauce. Mix well and cook over medium heat for 5
minutes. Add the rice and water to cover. Turn the heat to medium-high and cook until
the water is entirely absorbed. Add salt and pepper, stir, and turn the heat to low.
Cover and cook for 30 to 45 minutes.
2 To serve, turn the rice out onto a platter. Scrape off the crusty layer that will have
formed at the bottom of the pan, and top the rice with it.
Servings 4
Ingredients:
2 tablespoons Olive oil
1/4 cup diced smoked ham
3/4 cup Basic Recaito
1 can (about 15 ounces) gandules (green pigeon peas), or 1-1/4 ounce bag frozen
2 cups tomato sauce
2 cups short-grain rice
4 to 4-1/2 cups water
salt and black pepper to taste
Directions:
1 Heat the oil in a large pot with a tight-fitting lid. Add smoked ham and fry lightly. Add
the Recaito, gandules, and tomato sauce. Mix well and cook over medium heat for 5
minutes. Add the rice and water to cover. Turn the heat to medium-high and cook until
the water is entirely absorbed. Add salt and pepper, stir, and turn the heat to low.
Cover and cook for 30 to 45 minutes.
2 To serve, turn the rice out onto a platter. Scrape off the crusty layer that will have
formed at the bottom of the pan, and top the rice with it.
Puerto Rican Recipes
| Arroz con Gandules Combo Pack |
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| Puerto Rican Coffee |
| Framboyant Tree information |
