Saucepan@saucepan · Shared this recipeFollowCaribbean · sideArroz Con Gandules (Rice With Pigeon Peas)A flavorful one-pot Caribbean rice dish made with pigeon peas, sofrito-style aromatics, olives, and classic Latin seasonings.total1 hrprep10 mincook50 minservings6Original recipe on sandravalvassori.comKeep this recipeAdd a copy of Arroz Con Gandules (Rice With Pigeon Peas) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 tbsp olive oil1 small yellow onion, diced0.5 medium green bell pepper, stem, ribs and seeds removed, then diced0.25 medium red bell pepper, ribs and seeds removed, then diced, stemKosher salt4 clove garlic, minced0.25 cup Spanish manzanilla olives with 2 tablespoons brine2 tsp Homemade Sazón Seasoning ), (see notes1 tsp low-sodium, (see notes, chicken-flavoured Better Than Bouillon )1 tsp dried oregano0.5 tsp black pepper0.5 tsp turmeric, optional0.5 cup tomato sauce or 2 tablespoons tomato paste ), (see notes1 15-ounce can of gandules with liquid, pigeon peas2 cup water2 cup long-grain white rice, see notes, rinsed and drained0.25 cup cilantro with tender stems, roughly choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat a large Dutch oven or similar pot over medium-high heat, then add the oil. Add the onion, green pepper, red pepper and a pinch of salt and cook until the vegetables have softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.2Step 2: Add the olives with 2 tbsp brine, sazón seasoning, bouillon, oregano, pepper and turmeric, if using. Cook until fragrant, another minute or so, then add in the tomato sauce and simmer for another minute.3Step 3: Pour in the can of pigeon peas along with their liquid; stir to combine and let this mixture cook for 30 seconds or so. Add the water and bring to a gentle boil over medium heat, then add the rinsed rice and give it a good stir. At this point, taste the liquid. It should taste flavorful and just a bit salty. If not, add a pinch more salt.4Step 4: Lower to medium-low heat and continue to simmer, uncovered, until almost all of the water has been absorbed, about 10 to 12 minutes. (During this time, you will want to gently stir the rice once or twice to ensure it isn't sticking to the bottom of the pan.)5Step 5: Once most of the water has evaporated, use a spatula to fold the rice onto itself, then spread the rice back to an even layer. Sprinkle the chopped cilantro over top of the rice, then cover the pot with a tight fitting lid. Cook over very low heat for 30 to 35 minutes, or until rice is tender but not mushy.6Step 6: Remove the pot from the heat, and let it rest, undisturbed and still covered, for 5 minutes. Uncover the pot, fluff the rice with a fork, and serve.getsaucepan.com/r/bceda5ab-4be4-4158-9a82-a827955b1493 · Original: https://www.sandravalvassori.com/arroz-con-gandules-rice-with-pigeon-peas/
