Arroz con Gandules (Rice with Pigeon Peas)
This recipe will yield to 30 guests. This is the real deal. I have been reading other recipes and they are not impressive. Let me show you how!
This recipe will yield to 30 guests. This is the real deal. I have been reading other recipes and they are not impressive. Let me show you how!
- 2 tablespoons onion powder
- 2 8oz tomato sauce goya
- 3 15oz pigeon peas goya
- 5 package zazon con culantro y achiote goya
- 1 hand culantro fresh
- 1 cup sofrito fresh
- 1/2 cup oil canola
- 2 tablespoons garli miced fresh
- 3 package ham base goya
- 2 pounds ham chopped
- 10 pounds rice medium grain
- to taste adovo goya
- Carbohydrate 122.421509373396 g
- Cholesterol 17.23651006 mg
- Fat 19.248311594445 g
- Fiber 2.47584107417698 g
- Protein 16.6798265557445 g
- Saturated Fat 3.02451261790566 g
- Serving Size 1 1 Serving (203g)
- Sodium 480.510223219806 mg
- Sugar 119.945668299219 g
- Trans Fat 2.2450188691894 g
- Calories 745 calories
Step-by-step
- (medium high heat) Put the oil, tomato sauce, sofrito, gandulez, sazon, ham, culantro, garlic, onion powder, and ham base.
- Stir the ingredients and let it simmer for 5 to 10 min.
- Pour the rice in to the pot , and put water until 3/4 inch away from the rice and adove to your taste.
- Let it boit until water dry off.
- Low heat, fold the rice and form a mountain. Cover it for 15 min. And repeat same process and cover it for 5min.
- You have really good rice
Distinguishing from Similar Grain Dishes
People often confuse this preparation with Spanish paella. Paella relies on a wide, shallow pan and un-stirred rice to develop a crust. Arroz con gandules uses a deep pot, incorporates pigeon peas and cured meats directly into the base, and requires folding to ensure even steam distribution. Treating these two methods as interchangeable will yield scorched or unevenly cooked grains.The Danger of Ingredient Substitutions
Swapping foundational flavor agents alters the final chemistry of the dish. Replacing the specified sazón with plain turmeric or standard garlic powder removes the essential coloring and umami notes provided by MSG and annatto. Using long-grain rice instead of medium grain changes the starch ratio. Medium grain releases enough amylose to absorb the liquid and cling slightly without turning gummy. If you omit the ham base, increase the salt incrementally to compensate for the lost sodium and rendered pork fat.Managing Large Quantities and Heat Control
Cooking ten pounds of rice at once presents distinct thermal challenges. Heavy-bottomed aluminum calderos distribute heat evenly across wide burners, preventing hot spots that burn the bottom layer before the liquid evaporates. When adding water, maintain the liquid level strictly at three-quarters of an inch above the grain bed. Boiling off excess moisture requires high heat, but dropping the burner to low immediately upon surface evaporation is critical before forming the rice mountain. Covering the pot tightly traps steam for the final twenty minutes of gelatinization.
