A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Don’t worry if the bottom layer burns a bit as you finish cooking the rice–this crispy layer is called pegao and is one of the best parts of the dish!

Quick Info

⏱️ 75 min • 🍽️ 6 servings • ⭐ 94%

Nutrition

774 cal • 9g protein • 96g carbs • 41g fat

Tags

[Central & South American] • [Dairy-Free] • [Vegan] • [Vegetarian] • [Dinner] • [Sides] • [Under 1 Hour] • [High-Protein]

Ingredients

• ½ small bunch of cilantro
• ¼ medium white onion, roughly chopped
• ¼ medium red bell pepper, roughly chopped
• ¼ medium green bell pepper, roughly chopped
• 4 cloves garlic
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ cup canola oil
• 10 pimento-stuffed Spanish olives, thinly sliced into rounds
• 1 8-ounce can of tomato sauce
• 2 teaspoons adobo seasoning
• 2 0.2-ounce packets of Sazón with culantro and achiote seasoning
• 1 15-ounce can of pigeon peas, drained
• 3 cups water
• 3⅓ cups medium-grain white rice

Instructions Preview

1. To the bowl of a food processor, add the c…
2. Heat ¼ cup of canola oil in a large pan ov…
3. Bring the mixture to a boil, then add the …

…and 3 more steps

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Recipe by: Tikeyah Whittle, Carol Whittle , Karla T. Vasquez • From: Tasty