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Arroz con Gandules (Rice with Pigeon Peas)
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.
18 Servings
Prep: 15 min. Cook: 30 min.
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).
Nutrition Facts:
3/4 cup equals 220 calories,
© Taste of Home 2013
2 of 2
Arroz con Gandules (Rice with Pigeon Peas)
(continued)
Nutrition Facts:
5 g fat (1 g saturated fat), 14 mg cholesterol, 537 mg sodium, 38 g carbohydrate, 2 g fiber, 6 g protein.
© Taste of Home 2013