Pernil without arroz con gandules is like turkey without stuffing—the arroz completes any holiday meal in the Greater Antilles (especially Puerto Rico, Cuba, and the Dominican Republic). This ...

“We ate arroz con gandules twice a week when I was growing up,” Salazar, who is Panamanian-Cuban, told me. “I always have a bag of rice and a can of gandules on hand.

INSTRUCTIONS. Heat a cast-iron or aluminum dutch oven (caldero) to medium heat, then add olive oil and sofrito. Sauté sofrito in oil for 3-4 minutes, or until the sazón is fragrant.

Pop in the gandules, or pigeon peas, add the arroz, the rice, cover, and cook on low heat for about an hour. And voila! , as they say in Spanish: arroz con gandules. Jose Jiminian cooked up a batch of ...

Diners can expect a similar menu to New City with signature dishes such as mofongo, pernil, arroz con gandules and tostones rellenos. Tropical drinks are also a big focus.

Preparation. Soffritto Step 1. Purée tomatoes, onion, Cubanelle peppers, bell pepper, cilantro, and garlic in a food processor until smooth. Scoop out ½ cup soffritto and set aside.

Ingredients 1 cup gandule beans; 1 lb. lean pork; 1 whole onion; 6 cloves garlic; Pepper to taste; 1 strip pimiento (optional) 1 small can (8 oz.) tomato sauce ...

The restaurant, which features Puerto Rican and Dominican cuisine, is owned by two married couples, ... arroz con gandules and tostones rellenos. Tropical drinks are also a big focus.

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