Holiday Cooking | Feed a Crowd with this Caribbean Favorite
Updated: Dec 3, 2019
'Tis the season for holiday parties, potluck dinners, and hosting family and friends, which means figuring out what dish to make. If you are anything like me you will usually do the most and feeding people is no different. I like to make dishes that are filling and comforting to the soul and stomach. But what about the costs? All of these events can add up and put pressure on your purse. So how do you feed a group of 15 - 25 people without going bankrupt? Rice and peas is the answer!
Arroz con gandules or rice with pigeon peas is a staple in Puerto Rican and Dominican cuisines. This savory dish mixes the flavors of garlic and onion with rice and beans for a side dish that is sure to be a crowd pleaser. This recipe can feed 15 - 25 people and can be made for under $20! Let me in the comments if you tried this recipe and how it came out. Enjoy!
Ingredients 2 TBSP extra virgin olive oil or canola oil
4 cloves of garlic, mashed with salt
2 chicken or vegetable boullion cubes
1/2 medium red onion, chopped
1/2 green pepper, chopped
2 cans of gandules/pigeon peas, drained and rinsed
1 small can of tomato paste
4 sprigs of fresh cilantro
1 teaspoon dried oregano
4 packets of sazon
3 TBSP Adobo
6 cups of white rice
10 cups of water
In a large pot/caldera, heat up oil. once the oil is hot add the garlic and crumbled bouillon cubes, allowing the garlic to become aromatic. Then add in the onion and allow to cook for 3 minutes. Add green pepper and mix in with the onion and garlic. Add two cans of gandules and mix. Add tomato paste and then add sazon, oregano, and adobo and cilantro. Finally, add the rice and mix well with the peas making sure that all of the rice has been coated. Add 8 cups of water and save the last 2 cups of water to add to rice as needed - you don't want it to get sticky. Cover the pot with a lid and allow the rice to cook on a medium-low heat for 20 - 25 minutes. Once the water is gone, turn the stove off and fluff your rice, then cover and let sit for 15 - 20 minutes. Serve hot and enjoy!