Description
Arroz con Gandules is a beloved Puerto Rican classic that combines saffron-infused rice with tender pigeon peas for a comforting and flavorful dish.
Ingredients
Scale
- 2 cups long-grain rice (jasmine or basmati)
- 1 can (15 oz) pigeon peas (gandules), drained
- 1/2 cup sofrito
- 2 tbsp extra virgin olive oil
- 4 cups chicken broth
- 2 bay leaves
- 1 packet sazon seasoning
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Finely chop the onion, bell pepper, and garlic.
- Make the sofrito: In a large pot over medium heat, add olive oil and saut? the chopped vegetables until soft and fragrant (about 5 minutes).
- Add pigeon peas: Stir in the pigeon peas and sazon seasoning; cook for another 2 minutes.
- Combine rice and broth: Add rinsed rice to the pot along with chicken broth and bay leaves. Mix well.
- Simmer: Bring to a gentle boil, then reduce heat to low. Cover tightly and let simmer for 20 minutes without uncovering.
- Fluff & serve: Remove from heat, let rest for 5 minutes, fluff with a fork, serve hot alongside your favorite protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 2g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg