Arrocera Arroz Con Gandules - Rice Cooker Rice with Pigeon Peas

Rice, how yummy it is!  Arroz con gandules is very customary in my family especially since my Dad is from Puerto Rico.  I can eat this instead plain white rice anytime!  I have even made it with brown rice and it turns out just as good.  Any time I want a little piece of home, I make it.  I always make this in my rice cooker and that is partially due to the intimidation I have of making it in the traditional caldero.  Yes, everyone tells me, "But it super easy!" but I just like to set it and forget it.  So this works for me.

Ingredients:

3 tbsp olive oil

4-6 cloves garlic, minced

1/2 medium onion

1/3 c. green bell pepper

1/3 c. red bell pepper

Salt

Pepper

1 chicken bouillon cube

1 packet of Sazon Goya (with Culantro & Achiote)

1 14 oz. package of frozen gandules (15 oz can can be used instead)

1/2 can tomato sauce

3 cups of long grain rice, rinsed

3 cups of water

*Note:  You can make different variations of this by changing or adding a few ingredients.  I like to add chorizo or bacon at times to give it a little more flavor.  Or change the gandules for kidney beans.  Feel free to experiment!

Preheat large pan and add 2 tablespoons of olive oil.  Once hot add garlic and onion, stir and cook for 3-5 minutes on medium heat.  

Add both bell peppers, stir and cook 3-5 minutes.  Add salt and pepper to taste.

Add Sazon packet and bouillon cube. Stir.

Add tomato sauce and gandules (pigeon peas) and mix.  Let heat through.

*** Since I used frozen pigeon peas which had no liquid I added a little of chicken broth to add a bit of moisture. If you use the canned stuff you don't need to do this step.***

This is the measuring cup that came with my rice cooker.  It seems a bit smaller than your normal measuring cup.  Measure 3 cups of rice and rinse.  Once clean, add the water.  Salt to taste and add a tablespoon of olive oil.

Once stove mixture has come to boil, add to rice and water.  Stir.

Place container into your rice cooker, close lid, and press start.

Once the cooker beeps rice is done.  I let it sit closed an additional 5 minutes before I stir it.

Major reason why i like doing it this way is that I don't have to watch the clock or set a timer and I can continue to make the rest of the meal.  Oh, it doesn't hurt that I can't burn it this way!  The only thing that it doesn't do is make "pegao" which is the crispy layer at the bottom of the caldero when you make it on the stove.  I personally never like "pegao" but I have heard family members literally fight over it.

Buen provecho!