Ingredients with Measurements:
- 2 cups of long-grain white rice
- 3 cups of water
- 1 can of gandules (pigeon peas), drained and rinsed
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of olive oil
- 2 chicken breasts, cut into small pieces
Special equipment needed:
- Large pot with a tight-fitting lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
3. Add the onion, green bell pepper, and garlic to the pot and cook until the vegetables are soft, about 5 minutes.
4. Add the rice, gandules, oregano, cumin, salt, and black pepper to the pot. Stir until the rice is coated with the spices and vegetables.
5. Add the water and chicken to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
7. Cook the rice for 20-25 minutes, or until the water has been absorbed and the rice is tender.
8. Remove the pot from the heat and let it sit, covered, for 5 minutes.
9. Fluff the rice with a wooden spoon and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables, low heat for cooking rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 55g
Protein: 25g
Sodium: 600mg
Fiber: 5g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- If gandules are not available, substitute with black beans or kidney beans.
- Fresh oregano and cumin seeds can be used instead of dried oregano and ground cumin.
Variations:
- Add diced tomatoes to the pot for a more tomato-based flavor.
- Use vegetable broth instead of water for a vegetarian option.
- Add a can of coconut milk for a creamy version of the dish.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the rice from becoming sticky.
- Use a tight-fitting lid to prevent steam from escaping during cooking.
- Let the rice sit for 5 minutes after cooking to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation ideas:
Serve the rice in a large bowl or platter and garnish with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley.
Pairings:
This dish pairs well with a side of fried plantains or a simple green salad.
Suggested side dishes:
Fried plantains or a simple green salad.
Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water or broth and continue cooking until tender.
- If the rice is too wet, remove the lid and cook for an additional 5-10 minutes to allow the excess moisture to evaporate.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Arroz con gandules is a traditional Puerto Rican dish that is often served during the holidays and special occasions.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the gandules.
Serving suggestions:
Serve the rice as a main dish with a side of fried plantains or a simple green salad.
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Region: Puerto Rican