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Puerto Rican Rice with Pigeon Peas Recipe Video
|Achiote oil||1 Ounce|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Pigeon peas/15 ounce/1 can of gandules||2 Cup (32 tbs) (Fresh Gandules)|
|Tomato sauce||4 Ounce|
|White rice||2 Cup (32 tbs)|
|Garlic powder||1⁄4 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Black pepper||1 Pinch|
|Beef bouillon cubes||2|
Calories 891 Calories from Fat 164
% Daily Value*
Total Fat 18 g27.9%
Saturated Fat 5.4 g27.1%
Trans Fat 0 g
Cholesterol 1.2 mg0.4%
Sodium 1407.5 mg58.6%
Total Carbohydrates 146 g48.6%
Dietary Fiber 19.1 g76.4%
Sugars 2.2 g
Protein 34 g67.4%
Vitamin A 3.8% Vitamin C 15.1%
Calcium 17.4% Iron 41.3%
*Based on a 2000 Calorie diet
2 - Simmer the fatback (optional) for 2 -3 minutes until you see it getting golden colored.
3 - Add the chopped onion, and simmer approximately 1 - 2 minutes, until onion is translucent.
4 - Add the sofrito.
5 - Simmer until the sofrito starts to thicken - this could take up to 3 to 10 minutes, depending upon the heat of the stove, and whether your sofrito is at room temperature, or still slightly frozen. Notice the simmering action in the video, and adjust your heat accordingly.
6 - Add the rest of the ingredients, starting with the water.
7 - Let everything come up to a simmer. You may increase the heat to Medium-HI.
8 - Once simmering, stir once, while scraping the rice on the bottom of the pot (to prevent sticking).
9 - Allow the liquid in the pot to evaporate- notice the section in the video that shows the difference between almost ready, and actually ready!
10- Lower the flame to LOW. Cover, and let simmer approximately 20 minutes.
11- After 20 minutes, uncover the pot by quickly flipping the lid- this will catch the water that's under the lid, instead of it falling back into the rice. Discard the water.
12- Carefully stir the rice as follows: with a large serving spoon, take a spoon of rice from the furthest side of the pot, and scoop it into the middle. Turn the pot a little, and repeat. Do this until you've turned the pot once completely around (about 4 or 5 times). This process is called 'moviendo el arroz' in Spanish - literally meaning 'moving the rice'.
13- Cover and simmer another 20 minutes on Low heat.
14- After 20 minutes, again uncover the pot carefully, and take some rice out with a spoon. Taste the rice: a) If it's still a little hard, cover and cook for another 5 - 10 minutes. Then test it again. b) If it's a little sticky, cook uncovered for another 5 - 10 minutes. Then test it again.
15- If it tastes just great, then dig in! Oh, first serve the guests...
16- Remove from heat, and serve