Arroz Con Gandules (rice with pigeon peas)
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(6)
Ingredients
6 servings
- 2 teaspoons olive oil
- 1/3 cup very finely diced yellow onion
- 1/3 cup very finely diced green bell pepper
- ¼ cup finely diced cilantro
- 2 cloves garlic, minced
- ½ cup no salt added tomato sauce
- 3 teaspoons (2 packets) sazon seasoning (see note in recipe for how to make your own)
- 1 (15 oz) can green pigeon peas** (see note in recipe for a sub)
- 3 cups water
- 2 cups basmati white rice
- Optional: ¼ cup pimento stuffed olives, sliced
How would you rate this recipe?
Preparation
Step 1
Add olive oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 2-4 minutes. Bring heat to medium-low and add tomato sauce, sazon and simmer for 2 minutes until sauce comes together.
Step 2
Next add in the entire can of pigeon peas (with the liquid -- DO NOT DRAIN), and add 3 cups of water, and bring to a boil. Once it boils, stir in 2 cups of rice, cover, reduce heat to low and simmer for 20 minutes or until rice is tender. Finally stir in sliced olives, if using.
Step 3
Taste rice and adjust seasonings as necessary, including adding more salt.
Step 4
Garnish with cilantro and a few avocado slices -- serve with tostones if you’d like. Serves 6.
Step 5
Save recipe for the next time?
