Puerto Rico · Puerto Rican
Arroz con Gandules
Rice cooked with pigeon peas, sofrito and achiote until the bottom crisps into pegao.
- Preparación
- 20 min
- Cocción
- 40 min
- Total
- 60 min
- Para
- 6
- Dificultad
- Fácil
- Tipo
- Plato principal
Ingredientes
6 raciones
- Medium grain rice500 g
- Pigeon peas300 g
- Sofrito4 tbsp
- Achiote oil2 tbsp
- Olives and capers2 tbsp
Preparación
- 1
Warm the achiote oil and cook the sofrito until fragrant.
- 2
Add peas, olives, rice and water, season well.
- 3
Boil uncovered until the liquid reaches the rice line, then cover and steam 20 minutes.
- 4
Uncover, raise the heat briefly to build the pegao.
Nutrición
Valores por ración · Calculados
- calorías
- 392 kcal
- proteínas
- 12 g
- carbohidratos
- 68 g
- grasas
- 8 g
- fibra
- 6.4 g
- azúcares
- 3 g
- sodio
- 560 mg
El ingrediente detrás de esta receta
Pigeon Pea
Caribbean PantryThe Christmas pea of the Caribbean, at the heart of rice and peas.
- Origen
- South Asia via West Africa
- Sabor
- Nutty, mealy, mildly sweet
- Calorías / 100 g
- 343 kcal
- Temporada
- November to February
La historia de este ingrediente
Gungo peas mark the end of the year in Jamaica and arroz con gandules in Puerto Rico. Drought-tolerant and generous, the plant fed households through hurricane seasons.
Este ingrediente significa algo para ellos
Isabela Rosario
Puerto Rico · Mofongo and sofrito
“A plantain tells you exactly what dish it wants to become.”
Conocer al chefMás recetas con este ingrediente
Ecosistema culinario caribeño