Ingredients
- 2 Green Bell Pepper Diced
- 1 Onion Chopped
- 6 cloves Garlic Minced
- 1 bunch Cilantro Chopped
- 3 Tablespoons Vegetable Oil
- 1 15 ounce can Tomato Sauce
- 1 package Spanish Seasoning
- 2 15 ounce cans Pigeon Peas Drained
- 6 cups Water Boiled
Equipment
- Blender Food Processor
- Saucepan
Instructions
- 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.
- Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
- 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.
- 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.
Nutrition
Nutrition Facts
Arroz con Gandules
Amount per Serving
Calories
237
Calories from Fat 44
% Daily Value*
Fat
4.9
g
8
%
Sodium
8
mg
0
%
Potassium
58
mg
2
%
Carbohydrates
42
g
14
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin A
119
IU
2
%
Vitamin C
17
mg
21
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Brown Rice, Cilantro, Garlic, Green Bell Pepper, Onion, Pigeon Peas, Spanish Seasoning, Tomato Sauce, Vegetable Oil