Rice With Pigeon Peas (puerto Rican Arroz Con Gandules)
Rice with Pigeon Peas, known as Arroz con Gandules in Puerto Rico, is a traditional West Indian dish that is bursting with flavor. This savory rice dish is a staple in Puerto Rican cuisine and is often served during special occasions and holidays.
Ingredients
- 2 cups of white rice
- 1 can (15 oz) of pigeon peas, drained and rinsed
- 3 1/2 cups of water
- 1/2 cup of sofrito (a mixture of onions, peppers, garlic, and cilantro)
- 2 tablespoons of olive oil
- 1 packet of sazon seasoning
- 1 teaspoon of salt
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the sofrito and sauté for 2-3 minutes until fragrant.
- Stir in the rice, pigeon peas, water, sazon seasoning, and salt.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 4g
Supplies
Large pot Spoon Measuring cup Knife
Tools
Cooking stove Cutting board
Serving suggestions
Serve the Rice with Pigeon Peas alongside a main dish of your choice, such as grilled chicken or roasted pork. It also pairs well with a side of avocado salad.
Tips & tricks
For added flavor, you can garnish the rice with chopped fresh cilantro before serving.
Cost
$8