Arroz Con Gandules (rice with pigeon peas)
Flavorful homemade arroz con gandules, or Puerto Rican rice with pigeon peas! Learn how to make my family's take on traditional arroz con gandules with simple ingredients, homemade sofrito and sazon seasoning. The perfect easy pairing with your favorite proteins or homemade tostones!
Servings 6 servings
Calories 280cal
Ingredients
- 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
Instructions
- 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.
- 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.
- Taste rice and adjust seasonings as necessary, including adding more salt.
- Garnish with cilantro and a few avocado slices -- serve with tostones if you’d like. Serves 6.
Notes
*IF YOU WANT TO MAKE HOMEMADE SAZON: this is an excellent, flavorful option to have at home. For this entire recipe you will need the following: 1/2 tablespoon ground coriander, 1/2 tablespoon ground cumin, 1/2 tablespoon ground annatto seeds (or sub turmeric), 1/2 tablespoon garlic powder, 1 teaspoon dried oregano and 1/2 tablespoon salt. For the rice, you'll need 1 tablespoon of this DIY sazon spice mixture.
If you do not have pigeon peas: which are traditional, you can use green peas instead. Simply increase the water in the recipe by ½ cup (so you’d have 3 ½ cups total). After you bring water to a boil (in step 2) you can add 1 cup of frozen peas and the rice.
Nutrition
Serving: 1serving (based on 6, without olives) | Calories: 280cal | Carbohydrates: 59g | Protein: 6.7g | Fat: 2.2g | Saturated Fat: 0.2g | Fiber: 3g | Sugar: 1.1g