Arroz con Gandules

AutopilotR
Estimated read time 2 min read



For Chef JJ Johnson of Fieldtrip in New York City, the aroma of arroz con gandules heralds the arrival of the holiday season, a time spent cooking alongside family. Served on special occasions, this classic rice dish from Puerto Rico gets its golden hue from a mixture of tomato sauce and sofrito, a blend of aromatic vegetables, herbs, and spices cooked in fat. Pigeon peas, or gandules, add a nutty flavor while the pimiento-stuffed olives lend briny notes. 

Frequently Asked Questions

  • What is sofrito?

    Sofrito is a blend of aromatic vegetables including onions and peppers, plus herbs and spices cooked in fat. This mixture, found in everything from bean to chicken recipes, forms the basis of many dishes in Puerto Rican and Latin American cuisines. 

  • What are pigeon peas?

    Pigeon peas, or gandules in Spanish, are a perennial legume part of the Fabaceae family, like chickpeas, alfalfa and peanuts. Originally cultivated in India, pigeon peas are found in cuisines all over the world and their adaptability make them ideal for stews, dals such as pigeon pea dal and rice dishes like pelau. Although similar in appearance as black eyed peas (Vigna unguiculata), pigeon peas are a different species (Cajanus cajan). Both legumes, however, are important sources of protein and fiber.

Notes from the Food & Wine Test Kitchen

Keep the rice covered with a lid during cooking. This allows the steam to cook the rice evenly. 

Make ahead

Arroz can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months.



Source link

Avatar for AutopilotR
AutopilotR https://www.autopilotr.com

You May Also Like

More From Author

+ There are no comments

Add yours