Arroz con Gandules (Rice and Pigeon Peas)

Servings

8

Active Time

45 minutes

Instructions

Chop garlic, white onion (1 cup), cilantro (1/2 cup), bell pepper (1/2 cup), and tomato. Slice green onions. Drain peas.

Preheat 4-quart stockpot on medium-high 2–3 minutes; add oil to pan. Stir in onions, cilantro, bell peppers, and garlic; cook 5 minutes. Stir in tomatoes and salt; cook 1 more minute.

Stir in remaining ingredients until blended. Reduce heat to medium-low and bring to a boil. Boil 5 minutes.

Reduce heat to low. Cover pot with lid; cook 18–20 minutes. Remove from heat and let stand 5 minutes or until rice is tender and liquid has been absorbed. Serve.

Ingredients

  • 3 cloves garlic, coarsely chopped
  • 1 medium white onion, coarsely chopped
  • 1/2 bunch fresh cilantro, coarsely chopped
  • 1 small green bell pepper, coarsely chopped
  • 1 medium tomato, coarsely chopped
  • 4 green onions, thinly sliced
  • 1 (15.5-oz) can pigeon peas, drained
  • 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 seasoning

Instructions

Chop garlic, white onion (1 cup), cilantro (1/2 cup), bell pepper (1/2 cup), and tomato. Slice green onions. Drain peas.

Preheat 4-quart stockpot on medium-high 2–3 minutes; add oil to pan. Stir in onions, cilantro, bell peppers, and garlic; cook 5 minutes. Stir in tomatoes and salt; cook 1 more minute.

Stir in remaining ingredients until blended. Reduce heat to medium-low and bring to a boil. Boil 5 minutes.

Reduce heat to low. Cover pot with lid; cook 18–20 minutes. Remove from heat and let stand 5 minutes or until rice is tender and liquid has been absorbed. Serve.

Nutritional Information

CALORIES (per 1/8 recipe) 240kcal; FAT 2g; SAT FAT 0g; TRANS FAT 0g; CHOL 0mg; SODIUM 570mg; CARB 48g; FIBER 1g; SUGARS 2g; PROTEIN 6g; VIT D 0%; CALC 2%; IRON 10%; POTAS 4%

Source: Publix Aprons® recipe