Baked Arroz Con Gandules
Nothing says I love you for this Latina quite like a giant plate of arroz con gandules. If you are reading that sentence and unfamiliar with the wonders of arroz con gandules, I will plant a little explanation. Imagine rice. Now imagine that rice with flavor that quite honestly knock your socks off and makes you feel that you are truly existing and living life to the fullest. That’s how my mom’s rice makes me feel. And I wanted to make that experience easy to have when I need it most (like everyday).
Arroz Con Gandules Re-imagined
For those of you that know this dish, you may know that typically it is cooked with love on the stove top. Everyone that I know that makes this dish, has their own special way of making it. Slight differences in flavor, but all so delicious and unique in their own way. I wanted to have my own spin to it too. So why not make it super easy, one pan and not needing much fuss to make? Yes, please.
You can make rice in your oven. And it can come out perfectly cooked, delicious and have it absorb all of those rich flavors without having to baby sit it. Honestly, I wish I thought of doing this sooner.
Layer the ingredients in your baking dish, pour over this rich broth on top, cover and bake. Then just fluff and serve. Like I said, I wanted to make sure it was as easy for you as possible.
I literally have a batch of this sitting in a Tupperware in my freezer, waiting for me patiently when I eventually come home 2 weeks from now. You can enjoy this beauty yourself by following the recipe below.
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Baked Arroz Con Gandules
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course, Side Dish
- Cuisine: Dominican
Description
Making this delicious Hispanic rice staple easy and delicious in the oven. Make a big batch and save for eating throughout the week. You'll thank me later.
Ingredients
- 1 can gandules (rinsed and drained)
- 1 cup uncooked brown rice
- 1/2 small yellow onion (diced)
- 1/2 green bell pepper (diced)
- 1 tbsp tomato paste
- 2 cloves garlic (minced)
- 1 tbsp capers (diced)
- 2 cups vegetable broth
- 1/2 cup full fat coconut milk
- 1/2 tbsp soy sauce/tamari
- 1 tsp hot sauce
- 1/2 tsp cumin
- 1/2 tsp adobo
- 2 tsp sazon
Instructions
- Preheat oven to 400F.
- In a sauce pan add in vegetable broth, coconut milk, soy sauce, tomato paste, cumin, adobo, sazon, hot sauce and minced garlic.
- Bring mixture to a boil, whisk to fully combine and then remove from heat.
- In a baking dish add drained gandules and spread across the surface of your baking dish.
- Distribute onion, bell pepper and capers evenly over top gandules.
- Cover dish with rice, making sure to evenly distribute all over the baking dish.
- Carefully pour heated broth over top the layered beans and rice in the baking dish.
- Cover the baking dish with a sheet of foil and carefully place baking dish into the oven to bake for 55-60 minutes.
- Remove from oven, pull off foil and fluff rice with a spoon. Serve and enjoy!
Notes
- Adobo, gandules and sazon can all be found in the international section of your local grocery store. Brands like Loisa step up the latin flavor game by offering these staple spices in a form that is organic, non-gmo and MSG free.Â
- You can change things up to meet your taste preferences. You can swap diced olives in place of the capers, add in cilantro, adjust seasonings to your liking.Â
Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats
★ Catherine
