Arroz Con Gandules

wtorek, 11 lutego 2014

Arroz Con Gandules

Time: 55 mins

Ingredients

  • 3 tablespoons oil
  • 1/2 cup onion, diced
  • 1/3 cup red pepper, diced
  • 1/3 cup green pepper, diced
  • 2 garlic cloves
  • 1/4 cup sweet pepper (ajicito)
  • 3 tablespoons distilled white vinegar
  • 1 (15 1/2 ounce) can pigeon peas, Goya Dry Pigeon Peas
  • 1 (8 ounce) can tomato sauce, Del Monte
  • 3 cups long-grain rice
  • 4 1/2 cups water
  • 2 teaspoons salt (to taste)
  • 8 stalks cilantro

Directions

  • 1 Heat oil on medium heat.
  • 2 Add in onion, red pepper, green pepper, garlic and ajicito (aji) and 2 tablespoons of vinegar. Saute for 10 minutes on medium heat stirring every minute or so. (Do not cover until last step).
  • 3 Drain dry pigeon peas and reserve liquid. Add in dry pigeon peas and cook for another 5 minutes on medium heat.
  • 4 Add in tomato sauce and 1 tablespoon of vinegar. Bring to a boil.
  • 5 Add in rice, reserved dry pigeon pea liquid, water and salt. Boil on high heat until water cooks down and bubbles are popping on the surface of the rice.
  • 6 Break cilantro stalks in half and mix into wet rice. Cover and cook on low heat for 15 minutes or until fully cooked.

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