Name: Easy Arroz con Gandules
Yield: 12
Ingredients: Green bell peppers, diced - 2; Onion, chopped - 1; Garlic, minced - 6 cloves; Cilantro, finely chopped - 1 bunch; Olive oil - 3 tablespoons; Tomato sauce - 1 (15 ounce) can; Spanish seasoning - 1 (.25 ounce) package; Uncooked brown rice - 3 cups; Pigeon peas, drained - 2 (15 ounce) cans; Boiling water - 6 cups

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Easy Arroz con Gandules

1. Green bell peppers, diced - 2

2. Onion, chopped - 1

3. Garlic, minced - 6 cloves

4. Cilantro, finely chopped - 1 bunch

5. Olive oil - 3 tablespoons

6. Tomato sauce - 1 (15 ounce) can

7. Spanish seasoning - 1 (.25 ounce) package

8. Uncooked brown rice - 3 cups

9. Pigeon peas, drained - 2 (15 ounce) cans

10. Boiling water - 6 cups

How to cook deliciously - Easy Arroz con Gandules

1. Stage

Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.

2. Stage

Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.

3. Stage

Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.

4. Stage

Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.