Easy Arroz con Gandules

Name: Easy Arroz con Gandules
Yield: 12
Ingredients: 2 green bell peppers, diced; 1 onion, chopped; 6 cloves garlic, minced; 1 bunch cilantro, finely chopped; 3 tablespoons olive oil; 1 (15 ounce) can tomato sauce; 1 (.25 ounce) package Spanish seasoning; 3 cups uncooked brown rice; 2 (15 ounce) cans pigeon peas, drained; 6 cups boiling water

Recipe by Valerie Serao from allrecipes.com

Dinner,Side Dish

Ingredients

12 servings

•

2 green bell peppers, diced
•

1 onion, chopped
•

6 cloves garlic, minced
•

1 bunch cilantro, finely chopped
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3 tablespoons olive oil

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1 (15 ounce) can tomato sauce
•

1 (.25 ounce) package Spanish seasoning
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3 cups uncooked brown rice
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2 (15 ounce) cans pigeon peas, drained
•

6 cups boiling water

Instructions

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