Ingredients
6
6 servings
- •½ small bunch fresh cilantro
- •¼ white onion, roughly chopped
- •¼ red bell pepper, roughly chopped
- •¼ green bell pepper, roughly chopped
- •4 cloves garlic
- •½ teaspoon ground cumin
- •½ teaspoon dried oregano
- •¼ cup canola oil
- •10 pimento-stuffed spanish olives, thinly sliced into rounds
- •1 tomato sauce
- •2 teaspoons dried adobo seasoning
- •2 packets Sazón with culantro and achiote seasoning
- •1 can pigeon peas, drained
- •3 cups water
- •3 ⅓ cups medium grain white rice
Instructions
- To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
- Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
- Bring the mixture to a boil, then add the rice. Cook for 15–20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
- Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
- Serve the arroz con gandules warm alongside dishes of your choice.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 509
- Carbohydrate: 18g
- Fat: 50g
- Fiber: 11g
- Protein: 4g
- Sugar: 6g
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