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Arroz con Gandules


//food-wine.news-articles.net/content/2024/12/04/arroz-con-gandules.html
Published in Food and Wine on Wednesday, December 4th 2024 at 14:14 GMT by Phil Bruner   Print publication without navigation

  • JJ Johnson is a James Beard Award-winning chef, TV personality, and author best known for his fast-casual restaurant FIELDTRIP. The made-to-order rice bowl concept debuted in 2019, where Johnson highlights rice as a hero ingredient and showcases it in ...

The article from Food & Wine titled "Arroz con Gandules: The Ultimate Puerto Rican Comfort Food" explores the significance and preparation of this iconic dish. Arroz con Gandules, which translates to rice with pigeon peas, is described as a staple in Puerto Rican cuisine, often served during holidays, family gatherings, and special occasions. The dish combines medium-grain rice, pigeon peas, sofrito (a blend of herbs and spices), and various seasonings like adobo and sazón, cooked with pork for added flavor. The article provides a detailed recipe, emphasizing the importance of each ingredient, from the homemade sofrito to the use of annatto oil for its distinctive color and flavor. It also touches on the cultural importance of the dish, noting how it brings people together, evoking a sense of home and tradition. The preparation method is explained step-by-step, highlighting the need for patience in cooking to achieve the perfect texture and taste, making it not just a meal but a celebration of Puerto Rican heritage.

Read the Full Food & Wine Article at:
[ https://www.foodandwine.com/arroz-con-gandules-8754927 ]

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