Typical side dish of my coutry.
ARROZ CON GANDULES (Rice with Pigeon Peas)
1 lb canned pigeon peas
2 cups rice
3 tb olive oil
1/4 cup olive oil
1/4 lb lean cured ham, rinsed under cold water and diced
1 medium onion, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
1/4 cup chopped cilantrillo (chinese parsley)
3 tb. Sofrito
1/2 cup alcaparrado (olive-caper mix available in Spanish markets)
1 8oz can tomato sauce
2 tb dry white wine
Salt to taste.
Drain pigeon peas, reserving 2 cups cooking liquid. Wash the rice and drain. Heat oil in Dutch Oven. Brown the lean cured ham on moderate heat until golden crisp (4 or 5 minutes). Add onion, bell pepper, cilantrillo, sofrito, alcaparrado and tomato sauce. Saut for about 5 minutes. Stir in the rice. Add the peas, reserved cooking liquid, wine and salt. Cook, uncovered in moderate-high heat, until water is absorbed and craters form in the surface (about 8 minutes). Move only once, from bottom up, cover and simmer for 20 minutes. Turn off the heat and let rice sit for 10 minutes before serving.
ARROZ CON GANDULES (Rice with Pigeon Peas)
1 lb canned pigeon peas
2 cups rice
3 tb olive oil
1/4 cup olive oil
1/4 lb lean cured ham, rinsed under cold water and diced
1 medium onion, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
1/4 cup chopped cilantrillo (chinese parsley)
3 tb. Sofrito
1/2 cup alcaparrado (olive-caper mix available in Spanish markets)
1 8oz can tomato sauce
2 tb dry white wine
Salt to taste.
Drain pigeon peas, reserving 2 cups cooking liquid. Wash the rice and drain. Heat oil in Dutch Oven. Brown the lean cured ham on moderate heat until golden crisp (4 or 5 minutes). Add onion, bell pepper, cilantrillo, sofrito, alcaparrado and tomato sauce. Saut for about 5 minutes. Stir in the rice. Add the peas, reserved cooking liquid, wine and salt. Cook, uncovered in moderate-high heat, until water is absorbed and craters form in the surface (about 8 minutes). Move only once, from bottom up, cover and simmer for 20 minutes. Turn off the heat and let rice sit for 10 minutes before serving.
MsgID: 3111941
Shared by: Gladys/PR
In reply to: Recipe: Side Dishes (34)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Side Dishes (34)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (37)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Rice, Grains
Side Dishes - Rice, Grains
- Baked Rice and Beans with Monterey Jack (Weight Watchers)
- Baked Rice Pilaf (using brown rice)
- Lemon Rice Pilaf (with parsley and pine nuts)
- Five-Greens Rice (blender or food processor)
- Grilled Vegetables Over Couscous (using peppers, onion, tomatoes and eggplant)
- Pineapple Rice (Minute Rice recipe, 1960's)
- Kobe Copycat Fried Rice and Shrimp Sauce - a second copycat
- Orange-Cinnamon Basmati Pilaf (with cloves, ginger and raisins, Indian)
- Lemon Rice Pilaf (using brown rice and orzo)
- How to prepare sushi rice.
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute