How To Make Rice And Pigeon Peas (Arroz Con Gandules)

gandules (pigeon peas)

🥗Healthier: edamame

💰Cheaper: canned chickpeas

Edamame offers a similar texture with fewer calories.

sofrito

🥗Healthier: homemade vegetable mix

💰Cheaper: store-bought seasoning

A homemade mix can reduce sodium and preservatives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be lower in calories and cost.

Heat the stove to 7 out of 10.

Add 2 tablespoons of olive oil to the pot and let it heat up.

Add 3 tablespoons of sofrito to the pot and let it cook slightly.

Add a can of pigeon peas (water included) to the pot and stir.

Bring the mixture to a slight boil.

Add the ham flavored seasoning to the pot.

Add the salt and Goya sassoon to the pot and stir.

Add 1 teaspoon of ground cumin and mix it in.

Add 1 teaspoon of oregano leaves and mix it in.

Let the mixture come to a rolling boil.

Add 2 cups of pre-washed rice to the pot (do not add water yet).

Stir the rice into the mixture to incorporate the flavors.

After cooking down a little, add 2 and 3/4 cups of water to the pot.

Add 1 teaspoon of salt after the water is in and stir.

Wait for the mixture to come to a boil, stirring occasionally.

Once boiling, cover the pot and lower the temperature to between 1 and 2 (closer to 1.75).

Set a timer for 20 minutes and do not touch or uncover the pot during this time.

After 20 minutes, remove the pot from the heat and let it sit for an additional 10 minutes without uncovering.

After 10 minutes, uncover the pot and stir the rice from the bottom to the top to release the aroma.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary