Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Omtrent 1 min

2. 2

   Add the yellow onion and red bell pepper to the pot and cook until softened, about 5-7 minutes.

   Omtrent 7 min

3. 3

   Stir in the garlic and cook for another minute until fragrant.

   Omtrent 1 min

4. 4

   Pour in the tomato sauce, pigeon peas, bay leaf, dried oregano, and cumin. Stir to combine.

   Omtrent 1 min

5. 5

   Add the rinsed long grain white rice to the pot and stir to coat all the grains with the sauce.

   Omtrent 1 min

   Kokkens tips: Rinsing the rice helps prevent it from becoming too sticky.

6. 6

   Pour in the vegetable broth, then add the salt and black pepper. Stir gently.

   Omtrent 1 min

7. 7

   Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.

   Omtrent 25 min

   Kokkens tips: Do not lift the lid during this time to allow the rice to steam properly.

8. 8

   Once cooked, remove the pot from the heat and let it rest, still covered, for 10 minutes.

   Omtrent 10 min

   Kokkens tips: This resting period allows the rice to finish steaming and become fluffier.

9. 9

   Fluff the rice with a fork, remove the bay leaf, and garnish with fresh cilantro if desired before serving.

   Omtrent 1 min