Thursday, April 16, 2009

Red Rice & Gandules

Red Rice & Gandules (Pigeon Peas)
(From the Island of Puerto Rico)

Red rice & gandules is the most popular and the best rice our island people make. The flavor, the texture and the color is divine. This rice is usually served with fried or open flame cooked pork & tostones (Fried Green Plantain Bananas). I will post these delicious fried green plantain bananas on my next post. Though in Puerto Rico everyone uses white short grain rice, I love to make my rice dishes with high vitamin brown rice. Either way it is fabulous. In this dish I used brown rice and added some great spices to delight anyone’s taste buds. Recipe is posted at the end of this post.

The aroma of this rice cooking was divine and I was dizzy waiting for it to cook. I served it with a Lima bean, kidney bean , green bean salad smothered in my homemade sweet & sour dressing accompanied by my homemade vegan pepperoni rolls. I will post my pepperoni roll recipe soon so stay tuned. These rolls are so good you may have to freeze them like I did to prevent you from eating them all. They are fabulous!

Before you begin make sure all your ingredients are washed well, chopped and ready for cooking.
1 can Goya brand Gandules (Green Pigeon Peas)

4 cups brown or white rice

1/4 c. vegetable oil

1/4 c. sofrito (recipe on file)

1/4 c. tomato sauce

1 diced small onion

3 sprigs of fresh cilantro (chopped finely)

2 envelopes of Jamon (picture of product on file)

2 envelopes of Sazon ( picture of product on file)

1/8 tsp. black pepper

salt (add as desired for your own taste)
Pot 1...First place gandules in a pot with 5 cups of water to boil.
Pot a nice cast iron pot or skillet that will not burn pour oil , add onions, cilantro and sofrito...saute' and enjoy the aroma. Add tomato sauce, sazon & jamon flavoring, saute' for about 2 minutes. Rinse rice and add to pot mixture. Add hot drained Gandules..*Keep the water do not discard*, stir well, now add 3 to 4 cups of that boiled gandule water to the rice. Add salt and pepper for taste. To make sure you have the proper amount of water make sure the level of water is about 1/2 or 2 inches above the rice. Let it boil just like the photo...uncovered until the water completely evaporates.

After the water has evaporated as shown below

stir rice well removing any rice grains from edges, lower heat to low, cover with aluminum foil and lid for 25 minutes. Stir rice again, cover and cook for 15 more minutes. Serve and enjoy.

Serves 4 to 5 people.

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