Arroz con Gandules (Rice & Pigeon Peas)
If you love authentic dishes, you need to give this arroz con gandules a try! A savory classic Puerto Rican dish, with perfectly cooked rice, sofrito, and sazon.
Servings: 6 servings
Calories: 343kcal
Ingredients
- 1 15 ounce can pigeon peas 15 ounces
- 8 ounces tomato sauce
- 2 cups medium grain rice
- 2 cups water
- 1 tbsp dry white wine optional
- 1/4 cup sofrito store-bought or homemade
- 1 sazon envelope
- 1/4 cup olives
- 1 bay leaf
- 1 1/2 tsp salt or to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat some olive oil over medium-high heat.
- Add the sofrito and sazon, cook for 1-2 minutes.
- Stir in the rice and cook for 1 minute.
- Add the white wine, tomato sauce, bay leaf, pigeon peas, water, olives, and salt.
- Cook uncovered until it comes to a boil. Once it comes to a boil, cover the pot with aluminum foil and cover tightly with the lid. Reduce the heat to medium-low and cook for 22 minutes.
- Once the 22 minutes are up, uncover the rice and mix it well. Cover the rice and cook for an additional 5 minutes.
Nutrition
Calories: 343kcal | Carbohydrates: 65g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 678mg | Potassium: 185mg | Fiber: 3g | Sugar: 2g | Vitamin A: 186IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 4mg