Arroz Con Gandules (Rice and Pigeon Peas)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
7 servings
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Calories
247 kcal
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Course
Side Dish
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Cuisine
Puerto Rican
Arroz Con Gandules (Rice and Pigeon Peas)
Description
This recipe prepares the sofrito by finely chopping garlic, onion, scallions, cilantro, and green bell pepper, then sautéing the mixture in olive oil until softened. Diced tomato is incorporated briefly before the rice is stirred in to absorb flavors. Drained canned pigeon peas are added alongside water, bouillon cubes, and Sazon seasoning to create a flavorful cooking liquid. The mixture simmers uncovered until the water is nearly absorbed, then it is covered and gently steamed off the heat to finish cooking. The result is a fragrant, well-seasoned rice dish with tender peas and bright herbal notes.
The dish can be served as a side or main course and pairs well with grilled or roasted meats. The recipe also suggests adding pork for additional depth by browning pork chops or diced smoked pork before beginning the sofrito step and returning the cooked pork to the pot before adding the liquid.
Ingredients
- 3 cloves garlic
- 1 medium tomato (diced)
- 1 cup onion (finely chopped)
- 1 tbsp olive oil
- 4 medium scallions (chopped)
- 1 ounce can pigeon peas ((gandules), drained)
- 1/2 cup cilantro
- 2 cups long grain white rice (I like Carolina)
- 1/2 cup green bell pepper
- 3 cups water
- 1 large chicken bouillon cube ( like Maggi, or vegetable bouillon for vegan)
- 1/2 tablespoon Sazon seasoning or 1 packet Sazon with Achiote
- kosher salt (to taste)
Instructions
- Chop all sofrito items in a food processor or chopper.
- Heat oil in a medium caldero or heavy pot on medium heat.
- Stir in the sofrito (chopped onion, scallion, cilantro, bell pepper and garlic) and cook about 5 minutes, until soft.
- Add the tomato and 1/4 teaspoon salt, cook another minute until soft.
- Stir in rice and mix well.
- Add the gandules, water, bouillon, sazon, and salt and taste liquid for flavor (the liquid should be salty enough to give it flavor).
- Mix well. Add more salt as needed.
- Reduce flame to medium-low and let water boil down until it is completely absorbed.
- Once water barely skims the top, set flame to low and cover for 20 minutes without stirring or lifting the lid.
- Remove from heat and let it sit 5 minutes. The steam will cook the rice.
Notes
- For option, brown pork chop or diced smoked pork before the sofrito step and add back with the water for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 247kcal | 12% |
| Carbohydrates | 60g | 20% |
| Protein | 8g | 16% |
| Fat | 2.3g | 4% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 432mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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