How to cook pigeon peas rice (Arroz con gandules) with Chef Milani

Learn how to cook a classic puertorrican dish served during xmas with pork. I love this dish, this is my favorite type of rice. For more recipes like this visit http://www.personalchefpr.com. I hope you like it as much as me!!!!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 16 oz can pigeon peas (gandules)
• 1 tbsp beef base
• ½ cup onions (small dice)
• ¼ cup green cuban peppers (small dice)
• 1 tbsp salt
• 1 tbsp pepper
• ½ tbsp cumin
• 1 tbsp cappers
• 1 tbsp sazon

1. Heat the oil.
2. Add ham or pork chop and cook for two minutes at high temperature.
3. Add the peppers, onions, cilantro, salt, pepper and cumin. Cook for 4 minutes.
4. Add pigeon peas and mix, add rice. Make sure the rice is that pretty orange color, so mix well!!.
5. great trick Add water, to cover the rice, the water should be ½ inch over the rice. A good trick to know if you have enough water in your rice, is to put a large spoon in the middle and if it stays standing up, it means you have enough water. Taste the water and add more salt and pepper if necessary.
6. When the rice absorbs all the water, mix and create a dome in the center of the pot. Cover and change the temperature to low. Cook covered for 20 minutes. Try not to open the lid because you will let the vapor out. And this makes your cooking time longer.