Brown Rice and Pigeon Peas Arroz Con Gandules
Transform your dinner table with this wholesome and flavorful Brown Rice and Pigeon Peas Arroz Con Gandules—a healthier spin on the Puerto Rican classic! Featuring hearty long-grain brown rice, tender pigeon peas, and vibrant pimento-stuffed green olives, this dish is infused with a medley of bold spices like sazon, cumin, and oregano for an irresistible punch of flavor. A savory sofrito base of sautéed onion, green bell pepper, garlic, and fresh cilantro sets the stage for this one-pot wonder, simmered to perfection in a rich broth. Perfect as a satisfying main dish or an impressive side, this easy-to-make recipe offers a nourishing yet indulgent way to savor the essence of Caribbean cuisine. Whether you're cooking for the family or entertaining guests, this arroz con gandules will quickly become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 3 cloves garlic cloves, minced
- 0.25 cup cilantro, finely chopped
- 2 tablespoons tomato paste
- 1 packet sazon seasoning (with annatto and coriander)
- 1 teaspoon adobo seasoning
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups long-grain brown rice, rinsed
- 4.5 cups vegetable or chicken broth
- 1 15-ounce can pigeon peas (gandules), drained and rinsed
- 0.33 cup pimento-stuffed green olives, sliced
- 1 leaf bay leaf
- 0.5 teaspoons salt (adjust to taste)
- 0.25 teaspoons black pepper (adjust to taste)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion, green bell pepper, and garlic. Sauté for 3-4 minutes until softened and aromatic.
Stir in the cilantro, tomato paste, sazon seasoning, adobo, cumin, and oregano. Cook for an additional 2 minutes to allow the spices and aromatics to blend.
Add the rinsed brown rice to the pot, stirring to coat the grains with the sofrito and seasonings.
Pour in the broth and stir well. Add the pigeon peas, sliced green olives, and bay leaf. Season with salt and pepper to taste.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 40-45 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid during cooking to retain steam.
Once cooked, remove the pot from heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork and remove the bay leaf. Adjust seasoning if necessary.
Serve warm, garnished with additional chopped cilantro if desired.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6975 mg | 303% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 28.5 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2786 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
