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As mentioned in the video on how to make Sofrito; I made Arroz con Grandules
Gandules or Pigeon Peas which were brought over by slave traders to the Islands in the Caribbean and one of those islands is Puerto Rico, home to Nelson Echevarria, his mother was half Taino Indian and half African.
A little bit of history here; slavery was abolished in the USA in 1865 but it wasn't abolished in the Caribbean until 1873 in Puerto Rico which was almost 8 years later..
So you can see below for the video, that Nelson and I made. Enjoy!
You will need for this recipe:
Arroz Con Gandules - Makes enough for 6-8 people
great for leftovers
olive oil (regular not the extra virgin) - lightly coat rice pot of large skillet
2 cups long grain rice (rinsed under cold water)
4 cups of water (2 cups or whatever is left after the can or cooking water from the pigeon peas, see below, and 2 cups water., water must equal 2 cups)
1 (8 oz) small can of tomato sauce
2/3 cups of homemade Sofrito
1 (15 oz can) Gandules, or 2 cups of fresh or frozen (make sure you cook the fresh or frozen for 15 minutes in 2 cups of water before cooking in rice, keep the cooked water do not throw away), Drain the pigeon peas, but reserve the cooking water.
Alcaparrado - get at any supermarket in the olive area usually with the Goya products enough to takes, I usually do a handful and let some of the vinegar from the bottle in. Yummy!
Salt and pepper to taste:
Cheryl Echevarria writes about what things to help her clients before, during and after you travel. As well as the latest travel information on the destinations they offer