Easy Arroz con Gandules

Easy Arroz con Gandules

46

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

Ingredients

{{adjustedServings}} servings 237 cals
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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.
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Reviews

46
  1. 57 Ratings

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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 ar...

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...

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...