Rice and Pigeon Peas (Arroz con Gandules)
This authentic Caribbean dish is a Puerto Rican favorite, traditionally served at holidays and celebrations. The deliciously crunchy, caramelized crust of rice that forms on the bottom of the pan...
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Cooking tools:
- Stockpot
- Colander
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2/3 Cup Pigeon Peas
- Water
- 1 Tablespoon Vegetable Oil
- 8 Strips Bacon, chopped
- 1/2 Cup Onion, finely chopped
- 1/2 Cup Fresh Cilantro, finely chopped
- 2 Cups Parboiled White Rice
- 10 Ounces Canned Diced Tomatoes With Green Chiles
- 1 Teaspoon Mexican Oregano
- 1 Teaspoon Kosher Sea Salt Flakes
- 1/8 Teaspoon Achiote Powder
- 2 Tablespoons Tomato Paste
- 4 Cups Water
- Fresh Cilantro, chopped, for garnish
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