Ingredients for Arroz Con Gandules
- 2 cups long-grain rice
- 3 cups water
- 1 (15 ounce) can pigeon peas, drained and rinsed
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1/4 cup pimento stuffed olives, sliced
- 1 tablespoon capers, drained
- 1/4 cup chopped fresh cilantro (plus a few sprigs for garnish)
- 4 ounces chorizo sausage, sliced
- 2 tablespoons olive oil
- 2 chicken bouillon cubes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
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How to Make Arroz Con Gandules
- In a large, thick-bottomed pot, heat olive oil over medium heat.
- Add the chopped onion and bell pepper. Sauté for 2 minutes, stirring occasionally.
- Add the pigeon peas (drained if using canned), chopped cilantro, minced garlic, capers, sliced olives, and chorizo. Sauté for 2-3 minutes, until onions are translucent and peppers are softened.
- Pour in the water, add the bouillon cubes, cumin, salt, and paprika. Stir to combine.
- Increase heat to high and bring the mixture to a boil. Make sure the bouillon cubes are completely dissolved.
- Stir in the rice, ensuring it's evenly distributed.
- Bring the mixture back to a boil, then reduce heat to low.
- Lay the cilantro sprigs randomly across the top of the rice. Do not clump them together.
- Cover the pot tightly and simmer for approximately 25 minutes, or until the rice is tender and the liquid is absorbed.
- Once the rice is cooked, remove the cilantro sprigs. Fluff the rice gently with a fork and serve hot.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
5g
Fat
5g
Carbs
41g
