Ingredients:
- 1 tablespoon olive oil
- ¼ cup red onions (diced)
- 2 garlic cloves (minced)
- 1/3 cup sofrito
- Vegetarian bacon bits or 1/3-cup “bacon” tempeh (Optional. Traditionally ham or cooked pork pieces are used)
- 2 cups brown medium grain or white rice
- 4 cups water
- A pinch of saffron instead of the traditional packet of Sazón—I don’t like MSG.
- 12 ounces of fresh Pigeon Peas also known as Gandules; or one (1) 15-ounce can pigeon peas (drained and rinsed)
- Salt and pepper to taste.
1. In a 6-quart pot, heat olive oil. Sauté the onions, garlic.
2. Sauté vegetarian “bacon” tempeh and set aside to add to rice at end.
3. Add the rice, water, sazón substitute, sofrito and gandules.
4. Bring to a boil for a few minutes.
5. Stir once. Cover lid and never open lid while cooking. Reduce heat to medium low. It cooks in 30 to 40 minutes.
6. When done, add vegetarian “bacon” (optional). Stir the rice to make it fluffy and serve.
Serves: 4 to 6 people.
No photos? I think a photo in addition to a recipe makes all things food-related more appetizing. Try to include them for future postings or cook them, pretty them up, and create your own album. Just a thought.
ReplyDeleteThink i'll try it but how did YOU like it? You mentioned in the blog that you wondered how it taste but didn't put what the result was? Thanks for the recipe
ReplyDeleteThank you, Mari. I finally did try it. It was pretty good. The consistency of brown rice is still there. However, with the seasonings, etc., it made it quite tasty. I don't think anyone's recipes will ever take the place of the arroz con gandules your family cooked but it is nice to know there is a healthy alternative.
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