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rice, peas, diced peppers, garlic, and onion in a skillet aside of an onion, garlic, bread, and spoon.

Arroz con Gandules

Recipe Adapted from: www.allrecipes.com
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Servings 12
Calories 237

Ingredients 

  • 2 Green Bell Pepper Diced
  • 1 Onion Chopped
  • 6 cloves Garlic Minced
  • 1 bunch Cilantro Chopped
  • 3 Tablespoons Vegetable Oil
  • 1 15 ounce can Tomato Sauce
  • 1 package Spanish Seasoning
  • 2 15 ounce cans Pigeon Peas Drained
  • 6 cups Water Boiled

Equipment

  • Blender Food Processor
  • Saucepan

Instructions

  • 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.
  • Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
  • 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.
  • 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.

Nutrition

Nutrition Facts
Arroz con Gandules
Amount per Serving
Calories
 
237
Calories from Fat 44
% Daily Value*
Fat
 
4.9
g
8
%
Sodium
 
8
mg
0
%
Potassium
 
58
mg
2
%
Carbohydrates
 
42
g
14
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
7
g
14
%
Vitamin A
 
119
IU
2
%
Vitamin C
 
17
mg
21
%
Calcium
 
11
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Brown Rice, Cilantro, Garlic, Green Bell Pepper, Onion, Pigeon Peas, Spanish Seasoning, Tomato Sauce, Vegetable Oil