Arroz con Gandules (Rice and Pigeon Peas)
Get flavor in a flash when you make this quick and easy rice and peas dish.
Ingredients
- 3 cloves garlic, coarsely chopped
- 1 medium white onion, coarsely chopped
- 1/2 bunch fresh cilantro, coarsely chopped
- 1 small green bell pepper, coarsely chopped
- 1 medium tomato, coarsely chopped
- 4 green onions, thinly sliced
- 1 (15.5-oz) can pigeon peas, drained
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 2 cups white rice
- 3 cups water
- 1 cube chicken bouillon
- 1 (0.17-oz) packet sazón seasoning
Instructions
- Chop garlic, white onion (1 cup), cilantro (1/2 cup), bell pepper (1/2 cup), and tomato. Slice green onions. Drain peas.
- Preheat 4-quart stockpot on medium-high 2–3 minutes; add oil to pan. Stir in onions, cilantro, bell peppers, and garlic; cook 5 minutes. Stir in tomatoes and salt; cook 1 more minute.
- Stir in remaining ingredients until blended. Reduce heat to medium-low and bring to a boil. Boil 5 minutes.
- Reduce heat to low. Cover pot with lid; cook 18–20 minutes. Remove from heat and let stand 5 minutes or until rice is tender and liquid has been absorbed. Serve.
Nutritional Info
Amount per 1/8 recipe serving: CALORIES 240, TOTAL FAT 2g, SAT FAT 0g, TRANS FAT 0g, CHOL 0mg, SODIUM 570mg, CARB 48g, FIBER 1g, TOTAL SUGARS 2g (Incl. 0g Added Sugars), PROTEIN 6g, VIT D 0%, CALC 2%, IRON 10%, POTAS 4%
Source: Publix Aprons® recipe
