Empty My Fridge
Arroz con Gandules
Ingredients
- Annatto oil2 tbsp
- Sofrito¼ cups
- Adobo½ tbsp
- Sazón½ tbsp
- Onion powder1 tsp
- Garlic powder1 tsp
- Oregano · ground½ tsp
- Ground annatto½ tsp
- Cumin · ground0.13 tsp
- Black pepper0.13 tsp
- Tomato sauce¼ cups
- Chicken stock · paste1 tbsp
- Rice2 cups
- Water or homemade chicken stock3 cups
- Gandules · about half of a 15 oz can7 oz
- Olive2 tbsp
- Bell pepper · roasted2 tbsp + ½
- Bay leaf1
- Cilantro4–5 sprigs
- Saltto taste
Instructions
- Set the caldero over medium heat. Add the annatto oil, sofrito, adobo, sazón, onion powder, garlic powder, oregano, ground annatto (if using), cumin and black pepper. Stir 1 to 2 minutes, until fragrant.
- Stir in the tomato sauce and chicken bouillon paste. Stir 1 to 2 more minutes, until well combined.
- Add the rice and the water or chicken stock and stir well. Taste and adjust the seasoning; the liquid should be well seasoned.
- Add the gandules, olives, roasted red peppers (if using), bell pepper (if using) and bay leaf (if using).
- Stir to spread the rice and pigeon peas evenly. Place the cilantro sprigs on top. Let it boil 3 to 5 minutes, until the liquid reduces slightly.
- Cover the pot, lower the heat to low and cook for 25 minutes.
- After 25 minutes, uncover and remove the cilantro sprigs.
- Fluff the rice by gently lifting and turning it with a large spoon. It should be fluffy and fully cooked.
Summarized from Tasty's video. Watch it for the details.
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