Ingredients for Arroz Con Gandules Rice And Pigeon Peas
- 2 cups medium-grain rice
- 0 units pork
- 4 cups water
- 2 tablespoons sofrito
- 1 (15 ounce) can pigeon peas, drained and rinsed
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 (4 ounce) jar pimiento-stuffed green olives, sliced (optional)
- 1 packet Sazon Goya con Culantro y Achiote (optional)
- 1 (8 ounce) can tomato sauce
- 2 tablespoons olive oil
- 1 teaspoon salt and 1/2 teaspoon black pepper (or to taste)
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How to Make Arroz Con Gandules Rice And Pigeon Peas
- Rinse the rice under cold water until the water runs clear.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion and green bell pepper and sauté for 5-7 minutes, until softened.
- Add the minced garlic and sofrito and cook for another minute, stirring constantly.
- Stir in the drained pigeon peas, diced tomatoes, chicken broth, adobo seasoning, salt, and pepper.
- Bring the mixture to a boil.
- Add the rinsed rice and stir to combine.
- Reduce heat to low, cover the pot, and simmer for 40-45 minutes, or until the rice is cooked through and the liquid is absorbed.
- Fluff the rice with a fork before serving.
- Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
6g
Fat
9g
Carbs
32g
