Puerto Rican style Spanish rice

Discussion in 'The Watercooler' started by hearts and roses, Sep 4, 2011.

  1. hearts and roses

    hearts and roses Mind Reader

    4 to 6 servings

    Olive oil -- 3 tablespoons
    Sofrito -- 1/4 cup
    Sazón -- 1 tablespoon
    Tomato sauce -- 1 cup
    Stock or water -- 3 cups
    Rice -- 2 cups
    Gandules (pigeon peas), drained -- 1 (15-ounce) can
    Pimento-stuffed olives, sliced into rounds -- 1/4 cup
    Capers -- 1 tablespoon
    Salt and pepper -- to taste


    Heat the oil in a large saucepan over medium-high flame. Add the sofrito and sazón and saute for 3 or 4 minutes, or until cooked down.
    Stir in the tomato sauce and cook, stirring, for another 2 or 3 minutes.
    Add the remaining ingredients and bring to a boil. Reduce heat to low, cover tightly and simmer for 15 to 18 minutes.
    Remove from heat and let rest, covered, for another 5 to 10 minutes. Fluff with a fork and serve immediately.
    Add some chopped ham to the sofrito.
    Most recipes call for medium-grain, or Valencia-style, rice. But you can use long or short-grain rice too.
  2. hearts and roses

    hearts and roses Mind Reader

    Because my iiPad is SUCH a pita, I can't edit my post effectively. Under variations, thats where the PR style really comes in. Anyway, if I can get on a regular computer, I will go in and format it better. But, I made this tonight and it's EXACTLY like my gramma used to make!! I'm taking some to my mom tomorrow, enjoy if you like!

    Here is the link:http://www.whats4eats.com/grains/arroz-con-gandules-recipe.