Arroz con Gandules
Source of Recipe
Janey/puerto Rican
List of Ingredients
3/4 lbs green pigeon peas
3 cups of water (used to precook
the green pigeon peas)
2 cups of white rice
2 ounces of smoked ham,
diced (makes approx. 2/3 cup)
2 tablespoons of corn oil or olive oil
1/2 cup of sofrito
1/4 cup tomato sauce
1 tsp of salt
For soaking the green pigeon peas:
1 quart of water
2 teaspoons of salt
Recipe
Rinse the rice and set aside.
Soak the green pigeon peas in 1 quart of water
and 2 teaspoons of salt for 15 minutes.
Then rinse them and cook them in 4 cups of
water until they have softened.
Test by picking up one pea in a spoon and
squeezing with between two fingers. You
should be able to squeeze it without much effort.
Take care to not over cook them to point
where they break apart.
When they are cooked, set aside 3 cups of water
used to cook them in. Rinse the peas and set aside
In a 4 quart cooking pan, add the 2 tablespoons
of oil, smoked ham and simmer over moderate
heat for 3 minutes. Then add the sofrito and
the tomato sauce and simmer for another 3
minutes as you mix the items.
Raise the heat to moderate-high and add two
table spoons of the water that was set aside and
the green pigeon peas. Simmer for 3 minutes
as you mix the items.
Raise the heat to high and add the water that
was set aside. Once the water begins to boil,
add the rice. Mix all the items well.
Once the water starts to boil again, reduce the
heat to moderate high and cook uncovered
until most (but not all) the water has evaporated.
Reduce the heat to low. Mix the rice again
then put the lid on the pan and cook 15 minutes.
Mix the rice once more and continue to cook
until the rice is fully cooked.
You can sample the rice to see if it is fully cooked.
It should be soft to chew.
Makes approximately 6 servings.
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