Puerto Rico · Puerto Rican
Arroz con Gandules
Rice cooked with pigeon peas, sofrito and achiote until the bottom crisps into pegao.
- Préparation
- 20 min
- Cuisson
- 40 min
- Total
- 60 min
- Pour
- 6
- Difficulté
- Facile
- Type
- Plat principal
Ingrédients
6 personnes
- Medium grain rice500 g
- Pigeon peas300 g
- Sofrito4 tbsp
- Achiote oil2 tbsp
- Olives and capers2 tbsp
Préparation
- 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.
Nutrition
Valeurs par portion · Calculées
- calories
- 392 kcal
- protéines
- 12 g
- glucides
- 68 g
- lipides
- 8 g
- fibres
- 6.4 g
- sucres
- 3 g
- sodium
- 560 mg
L'ingrédient derrière cette recette
Pigeon Pea
Caribbean PantryThe Christmas pea of the Caribbean, at the heart of rice and peas.
- Origine
- South Asia via West Africa
- Saveur
- Nutty, mealy, mildly sweet
- Calories / 100 g
- 343 kcal
- Saisonnalité
- November to February
L'histoire de cet ingrédient
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.
Cet ingrédient compte pour eux
Isabela Rosario
Puerto Rico · Mofongo and sofrito
“A plantain tells you exactly what dish it wants to become.”
Rencontrer le chefD'autres recettes avec cet ingrédient
Écosystème culinaire caribéen