Back to Arroz con Gandules (Rice with Pigeon Peas)

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Arroz con Gandules (Rice with Pigeon Peas) Recipe

Arroz con Gandules (Rice with Pigeon Peas) Recipe

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.
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:18 servings

Ingredients

  • 1/2 cup Sofrito
  • 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

  • 1. 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: 220 calories, 5g fat (1g saturated fat), 14mg cholesterol, 537mg sodium, 38g carbohydrate (1g sugars, 2g fiber), 6g protein .

Reviews for Arroz con Gandules (Rice with Pigeon Peas)

Loading Image