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.
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
- In a large pot, heat the vegetable oil over medium heat.
- Add the onions, garlic, and bell pepper. Sauté until the vegetables are softened.
- Stir in the rice, pigeon peas, tomato, cumin, oregano, salt, and pepper. Cook for 2 minutes, stirring constantly.
- Pour in the water and bring to a boil.
- 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.
- 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