And from the stovetop. Arroz con Gandules,,,, Rice and Pigeon Peas
I read a few recipes. Each kind of different. I gathered all the common ingredients, and made it my own way.
I did not need to burn the pot to create a nice crispy bottom,, as some recipes suggested.
Here is my play by play.
Set out my ingredients.
4 OZ, of Country ham that I diced.
Amounts of seasonings.
2 TBS, of each ; Tomato and basil pasta sauce.,, Sofrito,, Recaito,, Salad olives,,
1 TSP, Chicken Bullion, and 2 TSP Minced garlic.
1 envelope Sazon Goya
I drained the peas, and saved the liquid. Added all the seasoning ingredients, and added water to bring total liquid contents to 4 cups.
A swig of olive oil, and added ham, and cooked for a few minutes until looked cooked.
Here is a pix of the bullion, and Italian seasoning 1Tsp each.
All seasonings, peas, and liquid in pot to cook all flavors together.
Measure out 2 cups of rice. Added to liquid after it cooked for a few minutes. My ratio is 1 part rice to 2 parts liquid.
Brought the rice and liquid mixture to boil again, and boiled for about 2 minutes on HIGH,, until mixture looked as below.
Covered pot and lowered heat to LOW. Set timer to 20 minutes.
After 20 minutes this is how it looked.
This is how it looked stirred/fluffed.
On my plate.
Notes.
This was my first time doing this rice. It came out DELISH.
Next time, I will try to make in my rice cooker. I will skip the ham, since it needs to be somewhat slightly fried.
In rice cooker, the ingredients, (seasonings and liquid) need to be cold (room temperature) initially for rice cooker to work. Otherwise my rice cooker would assume rice is done way ahead of time.
I read a few recipes. Each kind of different. I gathered all the common ingredients, and made it my own way.
I did not need to burn the pot to create a nice crispy bottom,, as some recipes suggested. Here is my play by play.
Set out my ingredients.
4 OZ, of Country ham that I diced.
Amounts of seasonings.
2 TBS, of each ; Tomato and basil pasta sauce.,, Sofrito,, Recaito,, Salad olives,,
1 TSP, Chicken Bullion, and 2 TSP Minced garlic.
1 envelope Sazon Goya
I drained the peas, and saved the liquid. Added all the seasoning ingredients, and added water to bring total liquid contents to 4 cups.
A swig of olive oil, and added ham, and cooked for a few minutes until looked cooked.
Here is a pix of the bullion, and Italian seasoning 1Tsp each.
All seasonings, peas, and liquid in pot to cook all flavors together.
Measure out 2 cups of rice. Added to liquid after it cooked for a few minutes. My ratio is 1 part rice to 2 parts liquid.
Brought the rice and liquid mixture to boil again, and boiled for about 2 minutes on HIGH,, until mixture looked as below.
Covered pot and lowered heat to LOW. Set timer to 20 minutes.
After 20 minutes this is how it looked.
This is how it looked stirred/fluffed.
On my plate.
Notes.
This was my first time doing this rice. It came out DELISH
. Next time, I will try to make in my rice cooker. I will skip the ham, since it needs to be somewhat slightly fried.
In rice cooker, the ingredients, (seasonings and liquid) need to be cold (room temperature) initially for rice cooker to work. Otherwise my rice cooker would assume rice is done way ahead of time.
