Arroz con Gandules (Rice with Pigeon Peas)
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 18 servings.
Feed a crowd with this authentic arroz con gandules recipe, which was handed down to me from my mom. It's a staple with the familia at all our gatherings. —Evelyn Robles, Oak Creek, Wisconsin
Ingredients
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1/2 cup sofrito
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2 tablespoons canola oil
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4 cups uncooked long grain rice
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1 envelope Goya sazon with coriander and annatto
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7 cups water
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1 can (15 ounces) pigeon peas, drained
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2 cans (5 ounces each) Vienna sausage, drained and chopped
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1/2 cup tomato sauce
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1-1/4 teaspoons salt
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1 envelope Goya ham-flavored concentrate
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1/2 teaspoon chicken bouillon granules
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1/4 teaspoon pepper
Directions
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1.
In a Dutch oven, cook sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.
Nutrition Facts
3/4 cup: 220 calories, 5g fat (1g saturated fat), 14mg cholesterol, 537mg sodium, 38g carbohydrate (1g sugars, 2g fiber), 6g protein.
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