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Recipe Easy Arroz con Gandules (Vegetarian)
Home Cooking Recipes
Required Ingredients:
- 2 green bell peppers, diced
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 bunch cilantro, finely chopped
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- 3 tablespoons olive oil
- 1 (15 ounce) can tomato sauce
- 1 (.25 ounce) package Spanish seasoning
- 3 cups uncooked brown rice
- 2 (15 ounce) cans pigeon peas, drained
- 6 cups boiling water
Preparing/Cooking:
- Place green peppers, onion, garlic and cilantro in a blender or food processor, puree.
- This mixture is called soffrito, it is your seasoning base.
- It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
- Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan.
- Cook for 3 or 4 minutes to release oils.
- Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well.
- Add 3 cups rice to the mixture and stir until the rice is coated.
- Stir pigeon peas into the mixture and add boiling water.
- Cover the pot with aluminum foil and a pot lid.
- Reduce heat to simmer and cook 45 minutes or until rice is tender.
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