Empty My Fridge
Arroz con Gandules
Ingredientes
- Annatto oil2 colheres de sopa
- Sofrito¼ xícara
- Adobo½ colher de sopa
- Sazón½ colher de sopa
- Onion powder1 colher de chá
- Garlic powder1 colher de chá
- Orégano · ground½ colher de chá
- Ground annatto½ colher de chá
- Cumin · ground0,13 colher de chá
- Black pepper0,13 colher de chá
- Tomato sauce¼ xícara
- Chicken stock · paste1 colher de sopa
- Rice2 xícaras
- Water or homemade chicken stock3 xícaras
- Gandules · about half of a 15 oz can7 oz
- Olive2 colheres de sopa
- Bell pepper · roasted2 colheres de sopa + ½
- Bay leaf1
- Cilantro4–5 ramos
- Salta gosto
Modo de preparo
- 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.
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