Arroz Con Gandules | Easy | Vegan

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.

Finely dice the onion and garlic.

Heat canola oil in a large pot.

Add the diced onion and garlic; sauté for about 2 minutes.

Add the sofrito and let it cook down for another 2 minutes.

Stir in the Goya total seasoning, kosher salt, oregano, and adobo seasoning; mix well.

Add the tomato sauce and mix again.

Drain some liquid from the pigeon peas and add them to the pot; mix well.

Add water, ensuring the liquid is about one inch above the rice level.

Bring the mixture to a boil, then reduce heat to medium-low.

Add the rice and mix gently.

Add cilantro (optional) and bay leaves before covering the pot with aluminum foil and a lid.

Let the rice cook covered for 10 minutes without checking.

After 10 minutes, remove the foil and lid, add a little salt, and gently mix with a metal spoon.

Cover the pot again and let it cook on low for another 7 to 10 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary