Panamanian Rice With Pigeon Peas (arroz Con Guandú)

Panamanian Rice with Pigeon Peas, also known as Arroz con Guandú, is a traditional dish from Panama that is flavorful and satisfying. This dish is a staple in Panamanian cuisine and is often served as a side dish or as a main course.

Panamanian Rice With Pigeon Peas (arroz Con Guandú)

Ingredients

  • 2 cups white rice
  • 1 can (15 oz) pigeon peas, drained and rinsed
  • 3 1/2 cups water
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 tomato, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Instructions

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the onions, garlic, and bell pepper. Sauté until the vegetables are softened.
  3. Stir in the rice, pigeon peas, tomato, cumin, oregano, salt, and pepper. Cook for 2 minutes, stirring constantly.
  4. Pour in the water and bring to a boil.
  5. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
  6. Fluff the rice with a fork and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
45g
Protein
8g
Fat
4g

Supplies

Large pot Spoon Measuring cups Measuring spoons

Tools

Stove Cutting board Knife Fork

Serving suggestions

Serve the Panamanian Rice with Pigeon Peas as a side dish with grilled meat or seafood. It can also be enjoyed on its own as a vegetarian main course.

Tips & tricks

For added flavor, you can garnish the dish with fresh cilantro or a squeeze of lime juice before serving.

Cost

$8