This comfortable Puerto Rican styl Asopao de Gandules The ultimate relief is the food that is warm from the inside. Made with canned rhinoles (alias pigeon peas) is made with onion, pepper, olive and rice, it is an incredibly easy dishes to throw together cheap ingredients.
Ingredient
Step -by -step instructions
Tip: If desired, feel free to add salty (ham or sausages) to this prescription. Fry the onions and bells with pepper and continue according to the instruction!
Not for rice or rice?
Many times in testing this recipe, I have learned that rice is better. Adding too much rice can soak a lot in the broth, which in turn leads to consistency like a porridge.
That’s why I recommend only ½ cup rice, or leave the rice completely if you like a slightly thin consistency.
What to eat with your asopao
I like to take the soup and stove next to some simple topping. Here are my favorite for this Gandolis Stow:
- Squeeze lime juice
- A drizzle of a drizzle or your favorite hot sauce
- Asparagus of fresh red pepper
- Some sliced ripe Ekkado
- And my favorite all the time… Freshly fried toastons!
Let’s talk about Gandols
If you are new to the Gandols Train … Allow me to introduce you to one of your favorite beans! This bean (often known as pigeon peas) is an important place in Puerto Rican food.
We use them in stew, meat dishes, pistols and our most famous dishes, Urozin Gandols.
They are extremely heartbroken, creamy (your average black or red bean) and lightly sweeter.
They combine super well with ingredients such as garlic, onion and palettro, which is why they do so well in this rhinoles stove.
More Puerto Rican Stu and Soup
Beaven Provicho,
Detail
This comfortable Puerto Rican styl Asopao de Gandules The ultimate relief is the food that is warm from the inside. Made with canned rhinoles (alias pigeon peas) is made with onion, pepper, olive and rice, it is an incredibly easy dishes to throw together cheap ingredients.
- Vegetables. Heat the oil on a pot on a medium heat before pouring onions and bells pepper. Unless the onion begins to soften, Sao.
- Add rhinoles and other seasoning. Toss in souretho, rhinoles and seasoning. Stir to combine and boil before adding tomato sauce and all water. Did the heat to the height and bring the liquid to the boil.
- Add olives and rice and stoves. Once the liquid begins to boil, add the olive and the rice. Stir everything before covering the pot and down the heat.
- The stew is until the rice is cooked. Unless the rice is fully cooked, everything should be covered for about 15-20 minutes. If necessary, add water. Enjoy the season with salt and pepper to taste and taste with eukado, toastons, lime juice or puck and fresh red pepper.
Note
If you choose to leave the rice, use 3 cups of water instead of 4.
