18 Recipe For Puerto Rican Arroz Con Gandules You Won't Believe The Taste!

Ingredients:

For the sofrito:

• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 cloves of garlic, minced
• 1 bunch of cilantro, chopped
• 1 tablespoon of olive oil

For the rice:

• 2 cups of long-grain white rice
• 3 cups of water
• 1 can of pigeon peas, drained and rinsed
• 1 packet of sazon seasoning
• 1 teaspoon of adobo seasoning
• 1 bay leaf

Instructions:

1. Make the sofrito:

To make the base of the dish, start by heating the olive oil in a large pot over medium heat. Add the chopped onion, bell peppers, and minced garlic to the pot and cook until the vegetables are softened, about 5 minutes.

2. Add the rice and water:

Once the vegetables are softened, add the rice to the pot and stir to coat it with the sofrito. Then, add the water, drained pigeon peas, sazon seasoning, adobo seasoning, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

3. Let it simmer:

Allow the rice to simmer for about 20 minutes, or until all the water has been absorbed and the rice is fully cooked. Make sure to stir the rice occasionally to prevent it from sticking to the bottom of the pot.

4. Serve and enjoy:

Once the rice is fully cooked, remove the pot from the heat and let it sit for 5 minutes before fluffing it with a fork. Serve the arroz con gandules hot and enjoy the delicious flavors of Puerto Rico in every bite.

This recipe for arroz con gandules is a perfect representation of the vibrant and diverse culture of Puerto Rico. The combination of sofrito, sazon seasoning, and adobo seasoning creates a flavor explosion that will transport your taste buds to the island. It's a simple and delicious dish that is sure to become a favorite in your household. So next time you're craving a taste of Puerto Rico, give this recipe a try and experience the mouth-watering flavors of arroz con gandules.

Pro tip: For an extra touch of authenticity, serve the arroz con gandules with some fried plantains and a side of hot sauce.

Convert to HTML code:

<h2>Ingredients:</h2>

<h3>For the sofrito:</h3>

<ul>

<li><b>1 onion</b>, chopped</li>

<li><b>1 green bell pepper</b>, chopped</li>

<li><b>1 red bell pepper</b>, chopped</li>

<li><b>4 cloves of garlic</b>, minced</li>

<li><b>1 bunch of cilantro</b>, chopped</li>

<li><b>1 tablespoon of olive oil</b></li>

</ul>

<h3>For the rice:</h3>

<ul>

<li><b>2 cups of long-grain white rice</b></li>

<li><b>3 cups of water</b></li>

<li><b>1 can of pigeon peas</b>, drained and rinsed</li>

<li><b>1 packet of sazon seasoning</b></li>

<li><b>1 teaspoon of adobo seasoning</b></li>

<li><b>1 bay leaf</b></li>

</ul>

<h2>Instructions:</h2>

<h3>1. Make the sofrito:</h3>

<p>To make the base of the dish, start by heating the olive oil in a large pot over medium heat. Add the chopped onion, bell peppers, and minced garlic to the pot and cook until the vegetables are softened, about 5 minutes.</p>

<h3>2. Add the rice and water:</h3>

<p>Once the vegetables are softened, add the rice to the pot and stir to coat it with the sofrito. Then, add the water, drained pigeon peas, sazon seasoning, adobo seasoning, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot.</p>

<h3>3. Let it simmer:</h3>

<p>Allow the rice to simmer for about 20 minutes, or until all the water has been absorbed and the rice is fully cooked. Make sure to stir the rice occasionally to prevent it from sticking to the bottom of the pot.</p>

<h3>4. Serve and enjoy:</h3>

<p>Once the rice is fully cooked, remove the pot from the heat and let it sit for 5 minutes before fluffing it with a fork. Serve the arroz con gandules hot and enjoy the delicious flavors of Puerto Rico in every bite.</p>

<p><b>Pro tip:</b> For an extra touch of authenticity, serve the arroz con gandules with some fried plantains and a side of hot sauce.</p>