Arroz Con Gandules _Yellow Rice with Pigeon Peas_ 2 tablespoons

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					                                                                                     PO Box 8570, Port St. Lucie, FL 34985
                                                                                                   Info@evyskitchen.com




                                               Arroz Con Gandules
                                          (Yellow Rice with Pigeon Peas)

2 tablespoons Olive oil
4 tablespoons Sofrito
1 14 oz can gandules (pigeon peas) I use the Goya brand
1 8 oz can tomato sauce
1 packet Sazon Goya
1 tablespoon salt
3 cups short grain white rice
1-2 cups water, spring or filtered

Heat a large Dutch oven over medium high heat. Add the olive oil and Sofrito. Stir-fry the Sofrito for 2-4
minutes until lightly golden. Add the gandules, tomato sauce, Sazon packet, half cup of the water and the salt.
Stir well, cover and simmer on medium low heat while you wash the rice (about 5 minutes).

Wash the rice in cool water rinsing continuously until the water is no longer cloudy (about 5-8 changes of the
water). Add the rice to the Dutch oven, mix well and raise the heat to high. Add the remaining cup and a half
of water to the rice and stir with a large cooking spoon until just combined. At this point you will need to make
sure that you have enough water in the pot. *You can do this by inserting a tablespoon (the kind you eat with)
in the middle of the pot, if it falls over slowly, you have enough water. If it falls too quickly, you have too
much; remove small amounts of the water repeating the spoon method until the spoon slowly falls over. If the
spoon stands at attention, add more water or the rice will be al dente and not soft and fluffy, which is what
we’re going for.

The rice will begin to cook rapidly at this point. The sauce combined with the high heat will cause some of the
rice to stick to the bottom of the pan so you must monitor the rice closely, stirring, almost folding with the large
spoon often so as to reduce as much of the sticky rice as possible.* Once the water has been consumed by the
rice, lower the heat to low, pile the rice in a nice mound getting as much as you can away from the sides of the
pot, cover with aluminum foil and the Dutch oven lid and cook for 20-25 minutes.

To serve: Arroz con gandules goes with any type of meat or vegetable you prefer, the sky’s the limit with this
one so get creative and enjoy!

Yield: 6 generous portions with a half portion leftover for lunch the next day.
Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Prep Time: N/A
Ease of preparation: Intermediate

Cooks notes: *The spoon in the rice technique is one I learned from my grandmother. The 2 to 1 ratio
normally used in cooking rice does not work when cooking Spanish rice as our rice has sauce and many other
ingredients that add to the water content of the dish. Additionally, I find that rice is very temperamental;
sometimes it wants more water, sometimes it doesn’t. Try the method but if you have any questions please
email me at info@evyskitchen.com
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* The rice that sticks to the bottom of the pan during the high heat cooking portion of the dish is a delicacy to
some, if you enjoy it, by all means allow the rice to cook a bit longer on high so that you may achieve what we
call “pegao”.

				
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posted:10/28/2011
language:English
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