Arroz Con Gandules, Moro de Gandules, Rice with Pigeon Peas
Traditional Dominican Rice with Pigeon Peas
Servings: 8 people
Ingredients
- 4 tbsp Mazola corn oil
- 2 tbs minced garlic
- 1/2 red pepper chopped
- 1/2 orange pepper chopped, other colors ok too
- 1/4 cup cilantro finely chopped
- 1/4 cup yellow onions finely chopped
- 1/4 cup manzanilla olives
- 1 chicken bullion cube I use Knorr
- 1 tbsp salt
- 1/4 tsp black pepper
- 1 tbsp Adobo I used Loisa
- 1/2 tsp Sazon I used Loisa
- 1 8oz can tomato sauce
- 1 15oz can Gandules (Pigeon Peas) with its liquid
- 3 cups water
- 2 cups long grain rice washed
Instructions
- Wash rice by adding water to it in a bowl, stirring it around and draining the water out. I do this a couple of times.
- In a large pot that has a secure lid add the oil over medium high heat.
- Once oil is hot, about 30 seconds to one minute, add the garlic.
- Heat for about 30 seconds while stirring.
- Add the peppers, cilantro and onions.
- Cook, stirring for about another 30 seconds to 1 minute.
- Add olives, chicken bullion cube, salt, pepper, adobo and sazon.
- Add tomato sauce or paste.
- Bring to a slight simmer and add the Gandules and water.
- Bring to a boil and then add the rice.
- Bring to a boil again. Allow the water to evaporate. Watch the video for what it should look like.
- Once water is about 80% evaporated, cover and lower heat to simmer.
- Cook for about 25 minutes.
- Once 25 minutes are up, fluff the rice and you are ready to serve!