Ivelissa's Arroz Con Gandules
You know it's a fiesta whenever you see this classic rice dish!
By Ivelissa Rios | @ivelissariendoycomiendo
The holidays are finally here, and I couldn’t be happier to connect with my roots and share another of my favorite recipes. I’ve made a delicious one, and I know you are going to love it. It’s Arroz con Gandules, a Puerto Rican rice dish that is normally eaten all the time in Puerto Rican homes and is the quintessential rice dish for the holidays. It takes me back to my beautiful Island of Puerto Rico, where I always enjoyed having a traditional homemade dinner with friends and family.
This recipe features yellow rice, pigeon peas (gandules), and pork. It is a dish that represents the best of Latin flavors with ingredients that are essential to Puerto Rican culture. For this recipe I used Loisa's Flavor Trio of seasonings (Sofrito, Adobo, Sazón) and their Organic Oregano. I served it with a side of tostones using their amazing Tostonera. Loisa has the perfect seasonings and kitchen tools for Latin cooking! I hope you enjoy this recipe as much as I did!
Arroz con Gandules
2 tbsp olive oil
- 2 garlic cloves
- 1/2 white onion
- 1/2 red onion
- 1/2 red pepper
- 1/2 green pepper
- 1 cup of cubed salchichón
- 2 tsp of Loisa Sofrito
- 1 Can of green pigeon peas y drained
- 1/2 cup of tomato sauce
- 3 to 4 olives
- 2 cups of medium-grain rice
- 2 cups of water
- 1 tsp Loisa Adobo
- 1 tsp Loisa Sazón
- 1 teaspoon Loisa Ground Oregano
- 5-7 leaves of culantro
- For the Tostones
- 1/2 tsp Loisa Sal Marina
- 1/2 tsp Loisa Ground Black Pepper
- 1/2 tsp Loisa Garlic Powder
- Cilantro for garnish
In a large pot, heat 2 tbsp of olive oil over medium heat.
- Once the pot is hot, add the mashed garlic cloves with the onions and peppers to the pot.
Add 1 cup of salchichón, 2 tsp of Loisa Sofrito, 1 can of green pigeon peas drained, 1/2 cup of tomato sauce, 3 to 4 olives. Stir well for about 2 minutes or until all ingredients are incorporated.
Now, add your 2 cups of medium-grain rice and then bring 2 cups of water to boil. Stir very well for 1 minute.
- Add your Loisa Adobo, Sazón and Oregano.
- Let boil uncovered for about 10 minutes, do not stir the rice until most of the water has evaporated.
- Reduce the heat to low, now you can stir the rice once and place the culantro on top and cover the pot, cook for about 20 minutes until all the water is absorbed and the rice is cooked.
- Turn off the heat, uncover the pot and remove the culantro.
- Serve with fresh cilantro on top and some tostones y Fuacata !!