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

Course Main Course
Keyword Brown Rice, Cilantro, Garlic, Green Bell Pepper, Onion, Pigeon Peas, Spanish Seasoning, Tomato Sauce, Vegetable Oil
Dietary Need Vegetarian
Cooking Method Stovetop
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Calories 237kcal
Author Recipe Adapted from: www.allrecipes.com

Equipment

  • Blender Food Processor
  • Saucepan

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

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

Calories: 237kcal | Carbohydrates: 42g | Protein: 7g | Fat: 4.9g | Sodium: 8mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 17mg | Calcium: 11mg | Iron: 1mg