Simple Way to Prepare Favorite Arroz con Gandules

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The ingredients needed to make Arroz con Gandules:

1. Take 2 cups white long grain rice
2. Get 1 can Goya gandules
3. Take 4 tbsp sofrito (Goya brand is fine if you don't want to make it)
4. Make ready 1/2 can Goya tomato sauce
5. Make ready 1 packet sazon con culantro y achiote
6. Take 1 packet Goya ham flavoring
7. Get 1 tsp cumin
8. Prepare 1 tsp oregano
9. Make ready 1 tsp salt
10. Prepare About a tbsp of oil
11. Take Water
12. Prepare Green olives (optional)

It's also popular in other Latin American countries. Gandules or Guandu depending on where you are from, are a small roundish bean that grows in a. Being Puerto-Rican myself, arroz con gandules without salt is unheard of. Which is probably why First of all Arroz con gandules is made with white rice.

Steps to make Arroz con Gandules:

1. Heat oil in a large pot (I use a caldero) on medium-high heat. Add sofrito and cook it for about a minute or two.
2. Add seasonings. The sazon, the ham flavoring, cumin, oregano and mix into the sofrito.
3. Add tomato sauce and stir.
4. Add can of beans (WITH liquid) and stir.
5. Add as many green olives as you would like or none if you don't like them and stir.
6. Wait for the gandules to come to a boil in the sauce then stir in rice. Make sure it is all mixed together well.
7. Add enough water to cover an inch above rice. Add salt and stir it in.
8. Let it boil uncovered and without stirring until most of the liquid evaporates.
9. Lower heat to medium-low or "2", give it 1-2 big stirs, cover pot with lid and cook for 15 min. Give 1-2 big stirs again then cook (covered) for another 10-15 & ur done!

Being Puerto-Rican myself, arroz con gandules without salt is unheard of. Which is probably why First of all Arroz con gandules is made with white rice. You can make it with brown rice but it will. Arroz Con Gandules (Rice and Pigeon Peas)-A Puerto Rican Fav. Traditionally served for Noche Buena, arroz con gandules is also a big hit for a family get-together or just for your everyday weeknight dinner. (Side note: In Trinidad, where my husband is from.

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