Caribbean Arroz con Gandules (Rice & Peas)
Recipe: #10042
July 08, 2013
Categories: Side Dishes, Rice, White Rice, Onions, Peas, Carribbean, Cuban, Vegan, Vegetarian, Spicy, more
"There was a recipe for arroz con gandules on the back of my can of pigeon peas. But I didn't have the sazon achiote packets nor did I cook the rice in the mixture, and not the right amounts of ingredients and didn't add any bacon this time, but I "made do". Hope you like it- we thought it was good. Went swimmingly with some grilled jerk baby back ribs."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (212.4 g)
- Calories 369.3
- Total Fat - 5.3 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 168.2 mg
- Total Carbohydrate - 73 g
- Dietary Fiber - 3.6 g
- Sugars - 2.8 g
- Protein - 5.7 g
- Calcium - 38.4 mg
- Iron - 1.4 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large skillet saute the bell pepper, onion, garlic and serrano until soft.
Step 2
Stir in the water, tomato paste, achiote oil, and seasonings.
Step 3
Mix in the pigeon peas with their liquid and the crumbled rice.
Step 4
Stir and cook until water evaporates and mixture is hot.
Step 5
Remove from heat and cover skillet; let it sit for 10-15 minutes to absorb some of the steam and get fluffier. Toss in the cilantro and fluff with a fork.
Tips
No special items needed.
0 Reviews
You'll Also Love
