Easy Arroz con Gandules

Easy Arroz con Gandules

46

"Latin rice and pigeon pea main dish can be made with other peas or beans."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 237 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
  2. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
  3. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
  4. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

Reviews

46
  1. 57 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This recipe is missing one very important ingredient.. salt! Being Puerto-Rican myself, arroz con gandules without salt is unheard of. Which is probably why some of you said it came out bland. I...

Most helpful critical review

First of all Arroz con gandules is made with white rice. You can make it with brown rice but it will then not be considered by anyone to be authenthic in taste. Salt is a must. Spanish olives ar...

First of all Arroz con gandules is made with white rice. You can make it with brown rice but it will then not be considered by anyone to be authenthic in taste. Salt is a must. Spanish olives ar...

This recipe is missing one very important ingredient.. salt! Being Puerto-Rican myself, arroz con gandules without salt is unheard of. Which is probably why some of you said it came out bland. I...

As a Puerto Rican, I'm clearly impressed! The recipe turned out wonderful and I added a few more garlic cloves than the recipe calls for. As for the spanish seasoning package, I highly recommend...

I cheated on this recipe and used jarred Goya Soffrito - good stuff and cuts some of the work out. I sauteed an onion with a little oil to start and substituted 8 oz. of the tomato sauce with th...

Its good and very tasty..

Too Mushy. 6 Cups of water plus the juice of the tomato sauce and canned peas is too much fluid for this recipe. Change brown rice to white rice...Add 4 cups of white rice instead, no tomato sa...

I loved this! But how do you get that "sticky" crispy well done rice that is suppose to be stuck to the bottom of the pan?? I remember it growing up and that was the best part! Does anyone know?...

Nice flavor! I had to guestimate the tomato sauce (I only had a 28 oz can) and overdid it so my rice was mushy, but it still tasted great! This is a great recipe because using homemade sofrito...

I used home made soffrito and Goya Culantro y achote (spanish season packet), then the last 5 items. Use white rice and drain the liquid off of the peas. That's for those who had too much water/...