Arroz Con Gandules Puerto Rican Rice and Pigeon Peas
Arroz con gandules is often called the national dish of Puerto Rico. It's made from rice cooked with pigeon peas.
Yield: 4 people
Calories: 209kcal
Equipment
- Blender
Materials
Ingredients for the Sofrito
- 1 Cubanelle Pepper chopped
- 1 tbsp Cilantro chopped
- 1 tbsp Oregano
- Salt & Pepper to taste
- 1 can tomato sauce
- 1 tbsp Achiote oil or Sazon powder
- 1 onion minced
- 5 garlic cloves minced
- 2 tbsp olive oil
For the Puerto Rican Rice
- 1 can Green Pigeon Peas Gandules Verdes
- 6 oz green olives whole with pimentos
- 1.5 cups water or veggie broth
- 1 cup Jasmine rice rinsed
- 4 Bay Leaves
Instructions
- Bring 1.5 cups of water (or veggie broth) to a boil
- While waiting for the liquid to boil, make the sofrito.
- In a blender, add the Cubanelle Pepper, chopped Cilantro, minced onion, minced garlic, Oregano, Salt & Pepper, 1 can Tomato sauce, Sazon Annatto, and olive oil.
- Slowly add 2 tbsp of olive oil while the blender is going
- As the liquid is boiling, add the sofrito, Gandules Verdes, Manzanilla Olives, 4 Bay Leaves, and 1 cup of jasmine rice.
- As the rice cooks, slice the avocados.
- When serving, garnish with chopped cilantro.
Video
Nutrition
Serving: 1cup | Calories: 209kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 670mg | Potassium: 97mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 1232IU | Calcium: 9mg | Iron: 0.3mg