Tuesday, July 26, 2011

Acosta's arroz con gandules (rice with pigeon peas)

I think everyone can tell by now that I like to eat. I enjoy lingering over dinner and some stimulating conversation...I enjoy cooking a meal with a loved one and most of all- I like getting the credit for it.  ;)
So, enjoy a little Puerto Rican cookery tonight. Trust me, it'll be worth the credit you get for it!

Arroz con gandules (a la my friend who was gracious enough to share her recipe with me...and you)

sofrito (about a fistful)
1/4c canola or other vegetable oil
1/2 can tomato paste (~3 oz)
1/2 can tomato sauce (~7.5oz)
1/2t onion powder
1T garlic powder
2t ground cumin
1t adobo
3/4t sea salt
3/4t dried oregano leaves*
1/2t ground oregano
15oz can green pigeon peas
4c extra long grain white rice
crushed red pepper (optional)
3c water
*just add more ground oregano if you don't have dried oregano leaves

Add oil to medium or large sized sauce pan. Add sofrito and stir at medium-hi heat. Add tomato paste and tomato sauce and stir well. Toss in cumin, adobo, onion and garlic powders, salt, oregano and pigeon peas. Stir in the cups of uncooked rice and then add the water. Raise heat to high and allow water to boil. You want to make sure a lot of the water evaporates before we cover this. Continue to boil, maybe 20 minutes. If you have a bunch of cilantro leftover from your freshly made sofrito, now is the time to throw it in. Once you notice much of the water has evaporated cover with aluminum foil and saucepan cover, lower heat and allow to simmer, another 20-30 minutes or so.

Homemade Sofrito
bunch of cilantro
red pepper, diced
green pepper, diced
onion, diced
garlic, chopped
olive oil

Add all ingredients to your blender (oil last) and pulse a couple of times. The more cilantro you add, the greener it will be (and taste!)

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