Puerto Rican arroz con gandules???!?!?!?!
I need to make a pot of rice serving 20 people and I'm dominican, I like how my step dad's puerto rican parents make it!. I cant call them, Please help!!!! TEN POINTS BEST ANSWER!!!!! ingredients, procedure!? HELP!Www@FoodAQ@Com
Answers:
Hi, this is my personal recipe and it serves 8 to 10 people
Arroz con Gandules Recipe
Ingredients
4 cups long grain rice (rinsed and drained)
4 cups of water (very hot or boiling)
1 can of Goya gandules (rinsed and drained)
8 tablespoons of oil (corn or vegetable)
5 strips of bacon
1 can of tomato sauce
1 small onion (chopped finely)
3 cloves of garlic (mashed)
1/4 piece of green bell pepper chopped finely
10 leaves of cilantro (AKA:Cilantrillo) no stems and chopped finely
2 packets of sazon Goya (with culantro and achiote)
1 packet of Goya Ham Flavoring Seasoning
3 teaspoons of small olives (AKA: alcaparrados) or capers
Salt to taste
Utensils Needed
You will need a pot with a tight fitting lid to make this dish!.
Large spoon for stirring!.
Procedure:
1!. Cook the bacon until it is crisp!. Drain excess fat!. Set aside!.
2!. On medium heat, add the oil and onions, garlic, cilantro, bell pepper, bacon, alcaparrados, sazon Goya and ham flavoring packet, simmer and stir for about 5 minutes!.
3!. Add tomato sauce and gandules!. Let simmer for about 2 minutes!.
4!. Add rice and hot or boiled water!. Add salt to taste and stir well!.
5!. Let the contents simmer on medium heat until the water evaporates, stirring so that the rice does not stick to the bottom of the pot!.
6!. Once the water evaporates, stir and mold the top portion of the rice into a ball!.
7!. Lower the heat to the lowest setting!. Put the lid on and let it simmer!.
8!. After about 20 minutes stir the rice!.
9!. Put back the lid and let cook for about 20 to 30 more minutes until the rice is tender!.
10!. And serve with your favorite meat or vegetables!.
Tips:
1!. Follow the stove settings carefully, this is important to not smoke the rice or getting the rice sticky!.
2!. You can substitue the bacon for chopped ham, chopped Spam or chopped Smoked Sausage!.
3!. If you do not have a tight fitting lid, put aluminum foil to cover the top of pot and put the lid on top to hold it in place, to not let out any steam and to cook properly!. The key here is the steam, if you let out the steam the rice will be hard!.
Good Luck and Happy Holidays!Www@FoodAQ@Com
Arroz con Gandules Recipe
Ingredients
4 cups long grain rice (rinsed and drained)
4 cups of water (very hot or boiling)
1 can of Goya gandules (rinsed and drained)
8 tablespoons of oil (corn or vegetable)
5 strips of bacon
1 can of tomato sauce
1 small onion (chopped finely)
3 cloves of garlic (mashed)
1/4 piece of green bell pepper chopped finely
10 leaves of cilantro (AKA:Cilantrillo) no stems and chopped finely
2 packets of sazon Goya (with culantro and achiote)
1 packet of Goya Ham Flavoring Seasoning
3 teaspoons of small olives (AKA: alcaparrados) or capers
Salt to taste
Utensils Needed
You will need a pot with a tight fitting lid to make this dish!.
Large spoon for stirring!.
Procedure:
1!. Cook the bacon until it is crisp!. Drain excess fat!. Set aside!.
2!. On medium heat, add the oil and onions, garlic, cilantro, bell pepper, bacon, alcaparrados, sazon Goya and ham flavoring packet, simmer and stir for about 5 minutes!.
3!. Add tomato sauce and gandules!. Let simmer for about 2 minutes!.
4!. Add rice and hot or boiled water!. Add salt to taste and stir well!.
5!. Let the contents simmer on medium heat until the water evaporates, stirring so that the rice does not stick to the bottom of the pot!.
6!. Once the water evaporates, stir and mold the top portion of the rice into a ball!.
7!. Lower the heat to the lowest setting!. Put the lid on and let it simmer!.
8!. After about 20 minutes stir the rice!.
9!. Put back the lid and let cook for about 20 to 30 more minutes until the rice is tender!.
10!. And serve with your favorite meat or vegetables!.
Tips:
1!. Follow the stove settings carefully, this is important to not smoke the rice or getting the rice sticky!.
2!. You can substitue the bacon for chopped ham, chopped Spam or chopped Smoked Sausage!.
3!. If you do not have a tight fitting lid, put aluminum foil to cover the top of pot and put the lid on top to hold it in place, to not let out any steam and to cook properly!. The key here is the steam, if you let out the steam the rice will be hard!.
Good Luck and Happy Holidays!Www@FoodAQ@Com
Yummmm I love arroz and gandules! I hope they sell Goya products where you live because there the best!. You will need sazon and sofrito plus the rice and gandules of course!. You will also need a very little bit of oil to prevent the rice sticking to the pan!. Anyway here is the receipe!.!.!.
2 cups short grain rice (rinsed) - long grain will work too
4-5 cups of hot water - appx!.
? cup sofrito
16 ounce can of gandules (cooked green pigeon peas)
1 packet of Sazon with achiote
1 can tomato sauce
3 tablespoons of oil
Salt & pepper to taste
In a medium size caldero add the oil, tomato sauce, sofrito and sazon!. Cook over medium heat for 4 minutes!. Add all other ingredients, and enough water to cover the rice 1" above the rice line!. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste!. Bring to a boil and cook over high heat until most of the water is absorbed!. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low!. Cook for 30 minutes or until the rice is tender!.
Stirring the rice after it has begun cooking may cause it go get sticky or "amogollao!."
Any rice that sticks to the bottom of the pot is called "pegao" and is crispy and tasty
Just not sure how much this will feed though!. Good luck, I'm sure it will be great!!
Www@FoodAQ@Com
2 cups short grain rice (rinsed) - long grain will work too
4-5 cups of hot water - appx!.
? cup sofrito
16 ounce can of gandules (cooked green pigeon peas)
1 packet of Sazon with achiote
1 can tomato sauce
3 tablespoons of oil
Salt & pepper to taste
In a medium size caldero add the oil, tomato sauce, sofrito and sazon!. Cook over medium heat for 4 minutes!. Add all other ingredients, and enough water to cover the rice 1" above the rice line!. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste!. Bring to a boil and cook over high heat until most of the water is absorbed!. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low!. Cook for 30 minutes or until the rice is tender!.
Stirring the rice after it has begun cooking may cause it go get sticky or "amogollao!."
Any rice that sticks to the bottom of the pot is called "pegao" and is crispy and tasty
Just not sure how much this will feed though!. Good luck, I'm sure it will be great!!
Www@FoodAQ@Com
go to www!.dominicancooking!.com or search aunt claras dominican cooking the rice recipe is thereWww@FoodAQ@Com