Best 2 Arroz Con Gandules Y Leche De Coco Recipes
Embark on a culinary journey to Puerto Rico with our delectable Arroz con Gandules y Leche de Coco (Rice with Pigeon Peas and Coconut Milk). This classic dish embodies the essence of Puerto Rican cuisine, seamlessly blending savory and sweet flavors. Succulent pigeon peas, also known as gandules, are harmoniously combined with fragrant rice, creamy coconut milk, and a medley of aromatic sofrito, creating a symphony of flavors that will tantalize your taste buds.
In addition to the traditional Arroz con Gandules, we present a collection of tantalizing variations that cater to diverse palates. Embark on a culinary adventure with our Arroz con Gandules a la Marinera, where succulent shrimp, calamari, and fish mingle with the classic flavors of gandules and coconut milk. For a vegetarian delight, explore our Arroz con Gandules y Vegetales, where a symphony of colorful vegetables takes center stage, complemented by the comforting flavors of gandules and coconut milk.
Indulge in the richness of our Arroz con Gandules y Carne de Res, where tender beef simmers in a flavorful broth, infusing the rice and gandules with its savory essence. Experience a taste of the tropics with our Arroz con Gandules y Pollo, where succulent chicken is marinated in a blend of aromatic herbs and spices, then slow-cooked with gandules and coconut milk until fall-off-the-bone tender.
Each recipe in our collection promises a unique culinary experience, capturing the vibrant spirit of Puerto Rican cuisine. Whether you prefer the traditional flavors of Arroz con Gandules or crave a delightful variation, our recipes will guide you in creating authentic and flavorful dishes that will transport your taste buds to the heart of Puerto Rico.
ARROZ CON GANDULES
Arroz con gandules is a combination of rice and pigeon peas cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. I make a whole pot of arroz con gandules at least once a month just for me. I eat it all week long with nothing but lots of hot sauce. This rice dish is a must for all family events, gatherings or even a day at the beach.
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Rinse the rice with cold water, drain and set aside.
- Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
- Before serving, fluff the rice and add the cilantro.
ARROZ DE COCO
This is being posted for ZWT 2006, African region. It is a Mozambique rice recipe that I think would go quite nicely with a spicy chicken dish or a curry dish.
Provided by JanetB-KY
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy bottomed large saucepan heat the oil over medium heat; drop the onions and green pepper in it and cook, stirring frequently, for about five minutes or until they are soft but not browned.
- Add the rice and stir for two to three minutes more, until the rice is evenly coated; then stir in the coconut milk, tomatoes and salt and bring to a simmer over medium heat.
- Cover the pan tightly, reduce the heat to low and simmer for about 20 minutes or until all the liquid has been absorbed and the rice is tender but not mushy.
- Remove the pan from the heat, stir in the chilis and taste for seasoning adding salt if needed; cover again and let rest for 10 minutes before serving; fluff before serving.
Nutrition Facts : Calories 471.1, Fat 26.9, SaturatedFat 18.4, Sodium 645, Carbohydrate 53.2, Fiber 5.2, Sugar 10.2, Protein 7.2
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Rinse the rice thoroughly before cooking to remove any starch.
- Use a heavy-bottomed pot or Dutch oven to cook the rice, as it will help to evenly distribute the heat.
- Bring the rice to a boil, then reduce the heat to low and simmer for 18-20 minutes, or until all of the liquid has been absorbed.
- Once the rice is cooked, fluff it with a fork and serve immediately.
- To make the gandules, soak them in water for at least 2 hours, or overnight.
- Drain the gandules and rinse them thoroughly before cooking.
- In a large pot, heat some olive oil and add the gandules, onion, garlic, and sofrito.
- Sauté the vegetables for a few minutes, then add the coconut milk, water, and salt.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the gandules are tender.
- Serve the gandules with rice and your favorite sides.
Conclusion:
Arroz con gandules y leche de coco is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The rice is cooked in coconut milk, which gives it a rich and creamy flavor. The gandules, which are a type of pigeon pea, add a nutty flavor and texture to the dish. This dish is often served with sides such as fried plantains, tostones, or avocado slices.
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