Christmas Dinner Part I: PUERTO RICAN RICE WITH PIGEON PEAS (ARROZ CON GANDULES) Tomorrow Part II: PUERTO RICAN ROASTED PORK (PERNIL ASADO)!
Arroz con Gandules or Rice with Pigeon Peas could be our #1 dish in the island, of course, combined with Roasted Pork. My take is that if you grew up eating this combination for all kinds of occasions, you know how to make it. I am giving you my version of Arroz con Gandules. If you never tried it, make it this week, you’ll love it!
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $6.05 or $1.00 per serving
Difficulty Level: _X_ Easy ____ Intermediate ____ Advanced
1 tbsp. of olive oil (.40)
5 slices of bacon in small pieces ($1.50)
¼ cup of Sofrito: 1 chopped onion, 6 chopped garlic a small piece of red pepper (.60)
1 15 oz. can of Goya pigeon peas ($1.50)
1 Sazón envelope for color (.15)
1 Goya beef or chicken bouillon in the small envelope (.15)
½ tsp. Adobo Goya (.15)
2 cups of parboiled long grain rice ($1.25
3 ½ cups of water (or ½ and ½ of low sodium broth and water)
¼ cup of chopped cilantro (.20)
1 tsp. of drained capers to garnish (.15)
Sofrito: You can purchase Sofrito in a jar; however, is best to make it fresh at home.
My Recipe: Warning, smile, I don’t use tomato sauce. In a blender or food processor add 1 handful of fresh cilantro, 1 chopped onion, 6 cloves of garlic 1/2 piece of red pepper and for the liquid part, add olive or canola oil until it all blends to a soft consistency, not liquid, not a paste. Store in the fridge and use it for stews and soups. How? Add 1 tbsp. of olive oil to a pan or pot and sauté
Also, for the rice, instead of water sometimes I use beef or chicken broth, then I taste it to adjust for more or less salty flavor.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.