Rice pigeon peas
Puerto Rican recipes
Rices
Launch
Easy
25''
Rice & Pigeon Peas is the meal everyone in the Caribbean enjoys for the holidays or other celebrations with family and friends. After all, rice and pigeon peas is the classic holiday meal.
This Rice & Pigeon Peas recipe only needs a few essential GOYA® pantry staples, so your family can make Arroz con Gandules for celebrations all year round.
Ingredients
- 1 tablespoon of GOYA Unico olive oil
- 115 grams Serrano ham
- 0.5 green pepper
- 0.5 yellow onion
- 1 pinch of Adobo with GOYA pepper
- 1 tablespoon garlic chopped
- 2 tablespoon coriander
- 1 tablespoon dry oregano
- 1.5 tablespoon white rice
- 1 can of Green Pigeon Peas
- 0.25 cup olives
Preparation
- Heat oil in a medium, heavy saucepan over medium-high heat. Add ham to pan; cook until brown, about 5 minutes. Stir in peppers and onions; cook, stirring occasionally, scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes. Add sazón, garlic, cilantro and oregano. Cook until fragrant, about 30 seconds.
- Add rice to pan. Cook, stirring frequently, until coated in oil and toasted, about 1 minute. Stir in pigeon peas, tomato sauce, olives and 1½ cups water; using a wooden spoon, stir once and bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up.
- Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes. Remove saucepan from heat. Gently fluff rice with fork. Cover pan and let stand 5 minutes.
