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Easy Arroz con Gandules

SUBMITTED BY: Valerie PHOTO BY: SHAIKIRA

"Latin rice and pigeon pea main dish can be made with other peas or beans."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 green bell peppers, diced
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1 bunch cilantro, finely chopped
  •  
  • 3 tablespoons olive oil
  • 1 (15 ounce) can tomato sauce
  • 1 (.25 ounce) package Spanish seasoning
  • 3 cups uncooked brown rice
  • 2 (15 ounce) cans pigeon peas, drained
  • 6 cups boiling water

DIRECTIONS

  1. Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
  2. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
  3. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
  4. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2005 by SHAIKIRA
Its good and very tasty.. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2003 by BIKEGIRL07
Nice flavor! I had to guestimate the tomato sauce (I only had a 28 oz can) and overdid it so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2006 by CreativeCook
I cheated on this recipe and used jarred Goya Soffrito - good stuff and cuts some of the work... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2007 by ErinInVegas
This was not as good as I hoped it would be. Mine was mushy and a little bland. I won't be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2007 by renzandjo
I loved this! But how do you get that "sticky" crispy well done rice that is suppose to be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2005 by ENSHALACOOK
As a Puerto Rican, I'm clearly impressed! The recipe turned out wonderful and I added a few... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2008 by SANDYCALON
OKay, I tried this recipe and it came out mushy. I did exactly what the recipe called for. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2007 by RAMIVEO
Very good... but it makes a difference what type of rice you use... long or medium grain..... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2006 by LILSWEETFORMOSA
I work at a school with a predominantly hispanic population and during a class party a student... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2008 by Wife/Cook/Maid/Mom
Too Mushy. 6 Cups of water plus the juice of the tomato sauce and canned peas is too much... MORE

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