VEGAN ARROZ CON GANDULES
Rice with pigeon peas! A favorite of mine growing up in a Puerto Rican home :) again, I'm only a 16 year old guy trying not to starve due to a carnivore mom so cut me some slack! **The nutritional value Recipezaar calculated is COMPLETELY off. trust me.*
Provided by Matteo.
Categories Long Grain Rice
Time 35m
Yield 2 cups cooked rice, 6 serving(s)
Number Of Ingredients 13
Steps:
- *****Notes: In some cases, the rice is not perfect after cooking. If rice is too wet but soft, continue cooking in 4 minute intervals until perfect. If rice is hard, add some tablespoons of broth and continue cooking in 4 minute intervals. If texture resembles mashed potatoes, throw out and start over.
- In a larger saute pan with lid, add equal parts of butter and olive oil to saute vegetables. Turn stove to medium heat. Dice onion, garlic, and seed and dice red bell pepper. Saute bell pepper and onion for about 3 minutes. Add garlic, saute for another 40 seconds. Add 1/2 teaspoon of sea salt and 1/2 teaspoon black pepper. Stir to combine.
- Add 1 cup of rice with the vegetables, mix to combine and coat the rice with oil and butter mixture. Saute shy of 1 minute.
- Add two cups of vegetable broth and the other cup of rice. Drain gandules and capers, add to rice and broth. Add bouillon cube, Sazon Con Azafran, 1 teaspoon of sea salt, and capers. Add last cup of broth and stir to combine extremely thoroughly for even cooking of the color and flavor. Add one tablespoon of oil, less if mixture is already oily. Stir. Turn on high heat and bring to a boil. Allow rice to boil uncovered on high heat until most of the liquid above the rice is absorbed (but rice is not completely done or dry). This should take about 10 minutes. Next, cover lid and turn heat to low. Cook for 20 minutes. Fluff with fork, turn heat off, cover and let sit for at least 10 minutes. Serve hot.
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Saahil Rajpoot
[email protected]I'm so glad I found this recipe! I've been looking for a vegan arroz con gandules recipe for a long time.
Austin Carmelo
[email protected]I'm allergic to gandules, so I substituted them with green peas. The dish turned out great!
Mergradans Fashion
[email protected]This recipe is a great starting point, but I made a few changes to suit my own taste. I added some chopped cilantro and a squeeze of lime juice, and I used a different type of sofrito.
Katrisha Trisha
[email protected]I'm not sure what I did wrong, but my arroz con gandules turned out mushy. The rice was overcooked and the gandules were too soft.
Kazi Sawon
[email protected]This dish was bland and tasteless. I followed the recipe exactly, but it just didn't have any flavor.
Japie Lepele
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. I'll definitely be making it again, but I'll use less chili powder next time.
Joody txt
[email protected]I'm not a fan of gandules, but this recipe was still really good. The flavors were well-balanced and the rice was cooked perfectly.
Muhammad Usman Rajpoot
[email protected]This is my new favorite way to make arroz con gandules. It's so easy and delicious!
Ashok Shrestha
[email protected]I love this recipe! It's a great way to use up leftover rice.
Kevin Beeke
[email protected]This dish was easy to make and so flavorful! I used brown rice instead of white rice, and it turned out great.
Sean Justg
[email protected]I'm not vegan, but I'm always looking for new and delicious plant-based recipes. This arroz con gandules definitely fits the bill! It's packed with flavor and has a great texture.
Siphosethu Mkhumbeni
[email protected]This vegan arroz con gandules was a hit with my family! The flavors were so rich and complex, and the texture was perfect. I especially loved the addition of the sofrito.