Pigeon Peas Rice, Arroz con Gandules
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    16 oz Pigeon Peas,1 Can
    1 Tbsp. Beef or Ham Base
    ½ Medium Onion-Small Dice,
    1 Tbsp. Salt
    1/2  tsp. Pepper-Ground (dry)
    1/2 Tbsp. Olives
    1 Envelope Sazon
    1/4 Cup Red Sweet Peppers, Small Dice
    1/4 Cup Cooking Ham-Medium Dice,
    2 Cup Rice, Medium Grain
    2 Tbsp. Vegetable Oil
    2 Leaves Long Coriander-Pic
    1 Tbsp. Cilantro,
    3 1/2 Cups Water

    1) Heat the pot for the rice and add the vegetable oil
    2) Add the cooking ham and cook it for 5 minutes on medium high
    3) Add the green peppers, onions, coriander leaves, salt, pepper and
    cumin. Cook for 5 minutes at medium high temperature
    4) Add the beef base, annatto and olives; Mix and cook for an additional 2
    5) Add the pigeon peas and mix; cook for an additional 2 minutes
    6) Add the rice and stir. It is important that the rice picks up all of the
    orange color from the annatto
    7) Add the water, make sure the rice settles evenly in the pot; the water
    should cover about 1/4 inches above the boiled rice; cook at medium high
    8) When the rice absorbs all of the water, mix and make a dome in the
    center of the pot by flipping (folding) the rice. Cover and cook at a low
    temperature for 15-20 minutes until the rice has reached the desired
    consistency. DO NOT uncover the pot, or it will take lose steam and take
    longer for the rice to cook.
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