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Easy Arroz con Gandules

Easy Arroz con Gandules

Valerie

Valerie

Latin rice and pigeon pea main dish can be made with other peas or beans.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
  2. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
  3. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
  4. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LYNNFROMNY
93

LYNNFROMNY

2/7/2011

First of all Arroz con gandules is made with white rice. You can make it with brown rice but it will then not be considered by anyone to be authenthic in taste. Salt is a must. Spanish olives are usually expected. Sofrito is always made with culantro (recao) and ajies dulces. Without the culantro you will not get that authentic taste you are looking for. If you like you can add a combination of any of the following: spanish ham, salted pork fat (tozino), chorizo. Aluminum foil is not needed if you have a decent pot ( I don't know anyone who uses it). How much water depends on your pot and the type of rice you use (long grain, medium grain, etc). I use long grain and one cup of water per one cup of rice. This is what works well for my pot. The rice should not be mushy or over-cooked. I always rinse my rice to remove the extra starch before I cook it. You will be surprise what a difference that makes. Hope this helps.

Mightymiri
87

Mightymiri

2/16/2010

This recipe is missing one very important ingredient.. salt! Being Puerto-Rican myself, arroz con gandules without salt is unheard of. Which is probably why some of you said it came out bland. I would add a teaspoon. Also, two cans of peas is a lot, I would do just one. Extra garlic, and an extra packet of Goya's Sazon seasoning is my secret. I also use the fluid from the drained peas as part of the water (reduce water accordingly). Que rico!

ENSHALACOOK
83

ENSHALACOOK

10/26/2005

As a Puerto Rican, I'm clearly impressed! The recipe turned out wonderful and I added a few more garlic cloves than the recipe calls for. As for the spanish seasoning package, I highly recommend using Sa-son's Culantro y Achiote seasoning packets (in english- coriander and annatto seasoning), it's authentic, tasty, and easy to find.

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