arroz con guandulez (rice with pigeon peas)
This recipe will yield to 30 guest. This the real deal. I been reading other recipe and are not impressive. Let me show how!!
- Preparing Time: 35 minutes
- Total Time: 1 hour
- Served Person: 30
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 tablespoons onion powder
- 2 8oz tomato sauce goya
- 3 15oz pigeon peas goya
- 5 package zazon con culantro y achiote goya
- 1 hand culantro fresh
- 1 cup sofrito fresh
- 1/2 cup oil canola
- 2 tablespoons garli miced fresh
- 3 package ham base goya
- 2 pounds ham chopped
- 10 pounds rice medium grain
- to taste adovo goya
- Carbohydrate 122.421509373396 g
- Cholesterol 17.23651006 mg
- Fat 19.248311594445 g
- Fiber 2.47584107417698 g
- Protein 16.6798265557445 g
- Saturated Fat 3.02451261790566 g
- Serving Size 1 1 Serving (203g)
- Sodium 480.510223219806 mg
- Sugar 119.945668299219 g
- Trans Fat 2.2450188691894 g
- Calories 745 calories
T 1.(medium high heat) Put the oil, tomato sauce, sofrito, gandulez, sazon, ham, culantro, garlic, onion powder, and ham base. 2. Stir the ingredients and let it simmer for 5 to 10 min. 3. Pour the rice in to the pot , and put water until 3/4 inch away from the rice and adove to your taste. 4. Let it boit until water dry off. 5. Low heat, fold the rice and form a mountain. Cover it for 15 min. And repeat same process and cover it for 5min. 6. You have really good rice
