Arroz con Gandules (Puerto Rican rice with peas)

< 1 Hour

Arroz con Gandules (Puerto Rican rice with peas)

Ingredients Method

Ingredients


Calrose Rice

Method


  1. Preparing the soffrito sauce: Blend the onion, garlic, bell peppers, cilantro and two tablespoons of tomato paste in a food processor. Reserve in a sealed container and refrigerate.

  2. In a saucepan, pour in the olive oil and 4-5 tablespoons of the soffrito sauce. Cook the mix for 4-5 minutes stirring continuously.

  3. Add two tablespoons of the tomato paste and the chopped olives to the saucepan seasoning with salt and pepper. Mix well.

  4. Boil 5 or 6 cups of water.

  5. Add the rice and peas to the sauce and mix well seasoning with salt and pepper if needed.

  6. Pour in the boiled water, lower the heat, cover the pot with aluminum foil and cook the mixture on low heat for 40-45 minutes.

  7. Garnish with black olives and cilantro and serve hot.

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Arroz con Gandules (Puerto Rican rice with peas)

< 1 Hour

Ingredients


Method


  1. Preparing the soffrito sauce: Blend the onion, garlic, bell peppers, cilantro and two tablespoons of tomato paste in a food processor. Reserve in a sealed container and refrigerate.

  2. In a saucepan, pour in the olive oil and 4-5 tablespoons of the soffrito sauce. Cook the mix for 4-5 minutes stirring continuously.

  3. Add two tablespoons of the tomato paste and the chopped olives to the saucepan seasoning with salt and pepper. Mix well.

  4. Boil 5 or 6 cups of water.

  5. Add the rice and peas to the sauce and mix well seasoning with salt and pepper if needed.

  6. Pour in the boiled water, lower the heat, cover the pot with aluminum foil and cook the mixture on low heat for 40-45 minutes.

  7. Garnish with black olives and cilantro and serve hot.