HOW TO MAKE ARROZ CON GANDULES | RICE WITH PIGEON PEAS RECIPE

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.

Welcome to the channel and introduction to the recipe.

Start with a heavy-bottomed pot and add 4 tablespoons of oil over high heat.

Add 4 tablespoons of sofrito to the pot and stir to defrost and bloom the flavors.

Once fragrant, add the can of pigeon peas and mix to coat them in the sofrito.

Add 1 packet of sazon and mix well to incorporate the flavor.

Sprinkle in 1/2 teaspoon of ground black pepper and mix again.

Add the can of tomato sauce and mix thoroughly to combine all ingredients.

Add 2.5 tablespoons of adobo seasoning and mix well to ensure even flavor distribution.

Add 3 cups of long grain rice and mix to coat every grain in the sauce.

Pour in 4 cups of water and stir until well combined.

Add the 1/4 cup of pitted olives and mix in.

Bring the mixture to a boil for about 10 minutes, allowing water to evaporate and rice to be visible on top.

Cover the pot and reduce heat to the lowest setting, cooking for 45 minutes without lifting the lid.

After 45 minutes, uncover the pot and mix the rice with a spoon to distribute the beans and olives evenly.

Fluff the rice with a fork to ensure even texture and serve.

Cooking Techniques

Equipment Needed

Spice Level: