Rice with Pigeon Peas (Arroz con Gandules)

Rice With Pigeon Peas (Arroz con Gandules)

★★★★★

Main Courses, Rice Dishes

Prep Time: 20 min Cook Time: 40 min Total Time: 60 min Difficulty: Medium Servings: 6 servings Source: The Food Pharmacy

Description

Rice With Pigeon Peas is the most popular dish in Puerto Rico, particularly at Christmas. There are many variations on this traditional recipe, but most are made with lots of fat and pork. This healthy version uses brown rice and contains no oil or processed products. The fresh sofrito gives it a special taste that everyone will love. All the flavor without the cholesterol!

Ingredients

Sofrito:

½ onion, diced

2 sweet peppers (ají dulces), diced

3 garlic cloves, crushed

½ red Bell pepper, diced

1 TBSP culantro, chopped

3 cups of uncle bens whole grain brown rice

1 bag (14 oz) frozen pigeon peas (gandules)

2 cups water to boil the peas

Vegetable broth + water used to boil the peas = 3 ½ cups liquid

½ tsp turmeric

2 TBSP tomato paste

½ tsp cumin

1 tsp smoked paprika or liquid smoke

“Herbamare” or sea salt to taste (~ 2 tsp)

2 Tbsp roasted red pepper cut in strips

2 Tbsp fresh chopped cilantro

Directions

1. In a medium saucepan, add the pigeon peas, 2 cups of water, and ½ teaspoon of salt and cook over medium-high heat for 10 minutes. Drain the pigeon peas and set aside, reserving the liquid to cook the rice.

2. Pre-heat a medium saucepan over medium heat. Add the sauce and cook for 2-3 minutes.

3. Add the turmeric, cumin, oregano, pigeon peas, tomato paste, smoked paprika, and marinade. Cook for 3 minutes.

4. Add the vegetable broth, the liquid from the pigeon peas and the rice, cover and bring to a boil. Reduce to medium low heat and cook for 40 minutes.

5. Add cilantro and pour in the rice. Garnish with strips of roasted bell peppers.

Notes

✔️Use parbroiled or partially cooked brown rice to minimize cooking time.

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