Ingredients with Measurements:
- 2 cups of long-grain white rice
- 2 cans of gandules (pigeon peas), drained and rinsed
- 1 pound of smoked sausage, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tablespoons of olive oil
- 3 cups of chicken broth
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 bay leaf
Special Equipment Needed:
- Large pot with a lid
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes.
3. Add the chopped onion, minced garlic, chopped green and red bell peppers, and cook until the vegetables are soft, about 5 minutes.
4. Add the rice and stir until it is coated with the sausage and vegetable mixture.
5. Add the drained and rinsed gandules, chicken broth, salt, black pepper, cumin, oregano, and bay leaf. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
8. Remove the bay leaf and fluff the rice with a wooden spoon.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
Medium-high heat for browning the sausage and vegetables, low heat for simmering the rice.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 437
Fat: 20g
Carbohydrates: 48g
Protein: 16g
Sodium: 1123mg
Sugar: 3g
Fiber: 3g
Substitutions for ingredients:
- Instead of smoked sausage, you can use chorizo or ham.
- If you can't find gandules, you can use black beans or kidney beans.
- If you don't have chicken broth, you can use vegetable broth or water.
Variations:
- Add diced tomatoes for a more tomato-based flavor.
- Use sofrito (a mixture of onions, peppers, garlic, and herbs) instead of chopped vegetables for a more traditional Puerto Rican flavor.
- Add cooked chicken or shrimp for a protein boost.
Tips and Tricks:
- Rinse the rice before cooking to remove excess starch and prevent it from becoming too sticky.
- Use a wooden spoon to stir the rice to prevent it from becoming mushy.
- If the rice is still undercooked after the liquid has been absorbed, add a little more broth or water and continue cooking until the rice is tender.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop with a little bit of water or broth to prevent the rice from drying out.
Presentation Ideas:
- Serve the arroz con gandules in a large serving dish or individual bowls.
- Garnish with fresh cilantro or chopped scallions.
Pairings:
- Serve with a side of fried plantains or tostones.
- Pair with a crisp green salad.
Suggested Side Dishes:
- Fried plantains or tostones
- Green salad with a citrus vinaigrette
- Grilled vegetables
Troubleshooting Advice:
- If the rice is too dry, add a little more broth or water and continue cooking until it is tender.
- If the rice is too wet, remove the lid and continue cooking until the liquid has been absorbed.
Food Safety Advice:
- Make sure the sausage is cooked through before adding the vegetables and rice.
- Store 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 smoky and earthy flavors from the sausage and gandules.
Serving Suggestions:
- Serve as a main dish for lunch or dinner.
- Serve as a side dish with grilled meats or seafood.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Puerto Rican