Description
Savor the rich, vibrant flavors of arroz con gandules! Visit Tales of A Kitchen for this irresistible recipe and discover a world of heartwarming dishes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 cup sofrito
- 1 can (15 ounces) gandules (pigeon peas), drained and rinsed
- 2 cups long-grain white rice
- 3 cups water or vegetable broth
- 1 packet sazón seasoning
- 1/4 cup tomato sauce
- 1/4 cup green olives with pimentos
- 1 teaspoon salt
- Fresh cilantro for garnish (optional)
Instructions
- Sauté the Sofrito: In a large pot, heat the olive oil over medium heat. Add the sofrito and sauté for about 5 minutes, until fragrant and slightly caramelized.
- Add the Gandules: Stir in the gandules, sazón, tomato sauce, and olives. Cook for another 3-4 minutes, allowing the flavors to meld together.
- Cook the Rice Add the rice to the pot, stirring to coat it in the sauce. Pour in the water or vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes, until the rice is tender and the liquid is absorbed.
- Fluff and Serve Once the rice is cooked, remove the pot from heat and let it sit, covered, for another 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro if desired.
Notes
- For an extra layer of flavor, try adding a few diced bell peppers or a dash of hot sauce.
- This dish pairs wonderfully with a side of fried plantains or a simple salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg