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A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Don’t worry if the bottom layer burns a bit as you finish cooking the rice--this crispy layer is called pegao and is one of the best parts of the dish!
Tikeyah Whittle, Carol Whittle & Karla T. Vasquez
Tasty Team
1 hr 15 min
1 hr 15 min
20 minutes
20 minutes
55 minutes
55 minutes
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1 hr 15 min
1 hr 15 min
20 minutes
20 minutes
55 minutes
55 minutes
for 6 servings
Estimated values based on one serving size.
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After tapping the “Check out with Walmart” button from your Tasty Grocery Bag in the app, you will be taken to Walmart, where you’ll be able to add more items to your order.
To easily find out if Walmart offers pickup or delivery in your area, you can search by location with Walmart
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Have a recipe of your own to share? Submit your recipe here.
Submit your recipeI’m cringing at the use of a metal spoon on a non stick pan
That’s a tradicional Puerto Rico recipe!
The metal spoon is traditional 🤷🏾♀️
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I'm full Puerto Rican and the processed part of the recipe should be pureed in a blender instead thats how my grandmother made it then add it to the oil along with the rest of the ingredients. but good job! y'all got it right!
Needs to be made in a caldero (aluminum pot) then it will be a true PR dish 👍🏼 other than that the recipe was good- not as good as my grandmas- but good :)
my first as a Puerto Rican!
You do not put cilantro in the sofrito “paste” and mixing every 10 mins for 30 mins it’s not required nor recommended it can soften the rice too much and make it soggy/soupy texture. Also we usually put ham or Goya ham flavoring in the mixture not adobo.... but of course everyone has their own take to this. Glad to see a PR recipe on here though.
As puerto rican you could either add pieces of your meat of preference or just don’t use the olives at all nor the adobo. Enjoy! 👅
My biggest problem was I panicked when I noticed that the water evaporated too quick. You have to let it do it’s thing and don’t panic. Also be aware that there is a lot of burning in the bottom of the pot which is good because the burnt rice taste awesome.
This was perfect! I added some pork shoulder to mine (it was the first thing I cooked in the oil before adding the sofritos)
Variations of this rice include: - pan frying Goya brand (cured/dried) chorizo, & switching out gandules for pink beans. My fam uses the bean liquid because it adds a nice texture - pan frying chicken (with or without bones), switching out half the water for beer, and adding the Chicken back to the rice, and adding frozen veggies as the rice steams
Puerto Rican always put a little bit of chunk of ham while frying sofrito...
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