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Easy Arroz con Gandules
Easy Arroz con Gandules
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Blend cilantro with ingredients for flavorful soffrito. Mix with tomato sauce & rice, cook with pigeon peas for tasty Latin dish.
Ingredients:
  • 2 green bell peppers, diced
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1 bunch cilantro, finely chopped
  • 3 tablespoons olive oil
  • 1 (15 ounce) can tomato sauce
  • 1 (.25 ounce) package Spanish seasoning
  • 3 cups uncooked brown rice
  • 2 (15 ounce) cans pigeon peas, drained
  • 6 cups boiling water
Instructions:
  • Blend green peppers, onion, garlic, and cilantro until smooth to create the flavorful seasoning base known as sofrito. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 6 months.
  • Heat the olive oil and soffrito in a large saucepan for 3 to 4 minutes to infuse the flavors.
  • Combine the tomato sauce, Spanish seasoning packet, and rice in a saucepan. Stir well until the rice is evenly coated.
  • Gently fold in pigeon peas and pour in boiling water. Seal the pot with aluminum foil and a lid. Simmer on low heat for 45 minutes or until rice is tender.

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