Description
Arroz Con Gandules is a traditional Puerto Rican rice dish made with pigeon peas, seasoned with sofrito and spices, perfect as a side for any meal.
Ingredients
Scale
- 2 cups long-grain rice
- 1 can (15 oz) gandules (pigeon peas)
- 1/4 cup olive oil
- 1/2 cup sofrito
- 1 teaspoon adobo seasoning
- 1/2 teaspoon cumin
- 3 cups chicken broth
- 1/4 cup green olives, sliced
- 1/4 cup capers
- 1 bay leaf
- Salt to taste
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a large pot, heat the olive oil over medium heat.
- Add the sofrito and cook for about 2 minutes until fragrant.
- Stir in the adobo seasoning, cumin, and bay leaf.
- Add the gandules, olives, and capers, and mix well.
- Pour in the chicken broth and bring to a boil.
- Add the rinsed rice and stir to combine.
- Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and liquid is absorbed.
- Remove from heat and let it sit covered for an additional 5 minutes.
- Fluff the rice with a fork and serve warm.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the seasoning according to your taste preference.
- This dish pairs well with roasted meats or seafood.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Arroz Con Gandules, Puerto Rican Rice, Classic Side, Pigeon Peas, Sofrito