Recipes
Arroz con Gandules (Rice and Pigeon Peas)
8 servings
50 minutes total (Active 20 minutes)
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Ingredients
- 3 cloves garlic
- 1 medium white onion
- ½ bunch fresh cilantro
- 1 small green bell pepper
- 1 medium tomato
- 4 green onions
- 1 (15.5 oz) can pigeon peas
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 2 cups white rice
- 3 cups water
- 1 cube chicken bouillon
- 1 (0.17 oz) packet sazón with azafrán seasoning
Steps
- Chop garlic, white onion (1 cup), cilantro (½ cup), pepper (½ cup), and tomato. Slice green onions. Drain peas.
- Preheat 4-quart stockpot on medium-high 2–3 minutes; place oil in pot. Stir in white onions, cilantro, peppers, and garlic; cook and stir 5 minutes. Stir in tomatoes and salt; cook 1 more minute.
- Stir in peas, green onions, rice, water, bouillon cube, and sazón until blended. Reduce heat to medium-low and bring to a boil. Boil 5 minutes.
- Reduce heat to low and cover; cook 18–20 minutes until rice is tender and liquid has been absorbed. Remove from heat and let stand 5 minutes; uncover, fluff with fork, and serve.
Amount per ⅛ recipe serving: Calories 240, Total Fat 2g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 570mg, Total Carb 48g, Fiber 3g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 4%