Arroz con Gandules (Rice with Pigeon Peas) Recipe

Arroz con Gandules (Rice with Pigeon Peas) Recipe photo by Taste of Home

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Feed a crowd with this authentic Puerto Rican rice dish, which was handed down to me from my mom. It's a staple with the "familia" at all our gatherings.

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Arroz con Gandules (Rice with Pigeon Peas) Recipe

Prep: 15 min. Cook: 30 min.

Yield: 18 Servings

15 30 45

Ingredients

1/2 cup Sofrito (recipe also in Recipe Finder)
2 tablespoons canola oil
4 cups uncooked long grain rice
1 envelope Goya sazon with coriander and annatto
7 cups water
1 can (15 ounces) pigeon peas, drained
2 cans (5 ounces each) Vienna sausage, drained and chopped
1/2 cup tomato sauce
1-1/4 teaspoons salt
1 envelope Goya ham-flavored concentrate
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper

Directions

In a Dutch oven, cook Sofrito in oil over medium-low heat for 5 minutes, stirring occasionally. Add rice and sazon; cook and stir for 3-4 minutes or until rice is lightly toasted. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Yield: 18 servings (3/4 cup each).

Editor's Note: Look for Goya Sazon, a seasoning blend, in the international foods section.

Nutritional Facts 3/4 cup equals 220 calories, 5 g fat (1 g saturated fat), 14 mg cholesterol, 537 mg sodium, 38 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Arroz con Gandules (Rice with Pigeon Peas) in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p102