Empty My Fridge
Arroz con Gandules
Zutaten
- Annatto oil2 EL
- Sofrito¼ Tassen
- Adobo½ EL
- Sazón½ EL
- Onion powder1 TL
- Garlic powder1 TL
- Oregano · ground½ TL
- Ground annatto½ TL
- Cumin · ground0,13 TL
- Black pepper0,13 TL
- Tomato sauce¼ Tassen
- Chicken stock · paste1 EL
- Rice2 Tassen
- Water or homemade chicken stock3 Tassen
- Gandules · about half of a 15 oz can7 oz
- Olive2 EL
- Bell pepper · roasted2 EL + ½
- Bay leaf1
- Cilantro4–5 Zweige
- Saltnach Geschmack
Zubereitung
- 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.
Zusammengefasst aus dem Video von Tasty. Schau es dir für die Details an.
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