How to Make Arroz Con Gandules y Salchichas

How to Make Arroz Con Gandules y Salchichas

Prep time: 10-15 mins
Cook time: 25-35 mins
 

Ingredients:
4 cups extra long grain rice
2 packets of Sazon
1 tablespoons of Adobe
1 15 oz can of gandules (pigeon peas)

1 tablespoons extra virgin olive oil
4 tablespoons of Sofrito (if you don't have any homemade, the store bought is fine-make sure it's Goya and the contents green-cilantro based)
1 4 oz can of vienna sausage

*Prefer all products to be Goya-trust me I'm a doctor
*Also note these are the textbook amount of ingredients, add as much or as little as your tastebuds will allow.


1. Grab the biggest pot you have, set burner to medium heat
2. Add 4 tablespoons of Sofrito, 2 packets of Sazon, one tablespoon of adobo, and one tablespoon of olive oil-stir together and bring to simmer
3. Add whole can of gandules(this includes the bean juice it's in)
4. Stir to ensure step 2 and 3 are all mixed together-bring to boil
5. Once mixture is boiling, add 4 cups of rice; you'll note that there will be rice uncovered by the seasoning and gandules mixture; add enough water to submerge the exposed rice and stir together
6. Give the "broth" a taste, add ingredients as you see fit- I usually add another tablespoon of olive oil and Adobe, one packet of Sazon and 2 more tablespoons of Sofrito
7. Bring mixture to boil, stir, then set stove burner to low heat
8. Put foil on top of pot opening then apply the pot lid
9. Check and stir rice every few mins
10. Once rice is starting to cook/soften, remove lid and foil add chopped up vienna sausages (you can make these slices as big or small as you want)
11.  Once the sausage has been added, put foil and lid back on pot
12. Continue to stir rice every few minutes until done
13. Turn stove off, let rice rest with foil and lid still on for about 10 mins
14. Scoop rice into bowl/plate
15. Enjoy!

Jazz hands &Blowdry

Jazz hands &Blowdry

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