I need a recipe on aroz con gondule?

Question

my friend gave me some of her rice it had rice ,peas and plantains it was delicious does any 1 know what I 'M talking about?

Answer 1

It is called Arroz Con Gandules and here is the recipe:

ARROZ CON GANDULES:

It's easy - give it a try.

2 cups short grain rice (rinsed) - long grain will work too
4-5 cups of hot water - appx.
½ cup ready made sofrito
16 ounce can of gandules (cooked green pigeon peas)
2 tablespoons of alcaparrado (cappers and olives mixed together)
1 packet of Sazon with achiote
1 can tomato sauce
3 tablespoons of oil
Salt & pepper to taste

In a medium size caldero add the oil, tomato sauce, alcaparrado, sofrito and sazon. Cook over medium heat for 4 minutes. Add all other ingredients, and enough water to cover the rice 1" above the rice line. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Bring to a boil and cook over high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low. Cook for 30 minutes or until the rice is tender.

Stirring the rice after it has begun cooking may cause it go get sticky or "amogollao."

Any rice that sticks to the bottom of the pot is called "pegao" and is crispy and tasty and a favorite of all true Puerto Ricans. However, not everyone is skilled is making pegao - it is an art. To make great pegao make sure to use plenty of oil. Cook for about 10 minutes longer so the pegao gets crispy and keep your eye on it. Each time you cook rice - check to see how long it takes to make pegao just the way your family likes it. Finally - if you want a lot of pegao - use a bigger caldero which, of course, will have a larger bottom surface.

Answer 2

Brown Rice and Pigeon Peas (Arroz Con Gandules)

1 tablespoon olive oil
2 slices smoked bacon, diced
1/2 cup onions, diced
2 garlic cloves, minced
1 (15 ounce) can pigeon peas (gandules)
1 packet goya sazon goya with coriander and annatto
1/2 cup tomato sauce
3 cups water
2 cups long grain brown rice

Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
Stir in all remaining ingredients except rice. Bring to a boil.
Stir in rice, cover, and reduce heat to a simmer. Simmer for 25-30 minutes or until rice is tender.