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ARROZ CON GANDULES

Arroz con gandules is also known as Puerto Rican rice with pigeon peas. This recipe yields a large portion and is great as a side dish or a main course. Top with a fried egg for breakfast or serve alongside ribs, chicken or pork.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast, lunch, Main Course, Side Dish
Cuisine Cuban, island, Puerto Rican
Servings 8
Calories 165 kcal

Ingredients
  

  • 1 tbsp Cooking oil
  • ½ cup Onion diced
  • ½ cup Green pepper diced
  • 2-4 clove Garlic minced
  • ½ cup Diced ham chunks 4 oz
  • 1 packet Sazon con achiote
  • 4 tbsp Goya Recaito
  • 5 tbsp Goya Sofrito
  • 2 tbsp Green olives with pimento
  • 1 tbsp Capers
  • 14 oz Gandules or pigeon peas drained
  • 24 oz Beer Budweiser
  • 1 cup Water
  • 2 cups Long grain rice

Instructions
 

  • In a large pot or a Caldero sauté on medium heat the onion and pepper in 1 tbsp cooking oil. Add a pinch of salt and cook 5 minutes.
  • Add garlic, ham chunks and Sazon packet, sauté for 1 minute.
  • Add recaito, sofrito, olives, capers, gandules, beer and water. Bring to a boil.
  • Add rice and cover with lid. Reduce heat to low and simmer 25 minutes or until the liquid is evaporated.

Notes

CALORIES 165    CARBS 26G    FAT 1G    PROTEIN 5G    FIBER 3G    SUGAR 2G
Keyword arroz, gandules, goya, pigeon peas, puerto rican, rice, sazon