Soy-Free Arroz con Gandules
Elevate your dinner table with this vibrant and aromatic Soy-Free Arroz con Gandules, a classic Puerto Rican dish reimagined for those with soy sensitivities. This flavorful rice recipe combines tender long-grain white rice, protein-packed pigeon peas, and an enticing blend of savory spices like sazon seasoning (sans soy) and achiote powder for its iconic golden hue. Fresh vegetables like red bell pepper, white onion, garlic, and cilantro infuse every bite with freshness, while pimento-stuffed green olives add a pop of briny complexity. Simmered in a rich chicken or vegetable broth, this one-pot wonder comes together in under an hour and serves as the perfect side dish or main course for family gatherings, potlucks, or weeknight meals. Gluten-free, satisfying, and authentically delicious, your guests will love every spoonful of this comforting Puerto Rican favorite!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 15 oz pigeon peas (gandules), canned
- 3 tablespoons olive oil
- 0.5 cup white onion, finely diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 0.5 cup cilantro, chopped
- 2 tablespoons tomato paste
- 1 packet sazon seasoning (without soy)
- 1 teaspoon achiote powder
- 1 bay leaf
- 4 cups chicken or vegetable broth
- 0.5 cup green olives with pimentos, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onions and red bell pepper to the pot and sauté for about 4-5 minutes until the onions are translucent.
Stir in the minced garlic and chopped cilantro, cooking for another 2 minutes until fragrant.
Add the tomato paste, sazon seasoning, achiote powder, and bay leaf, stirring to combine all the ingredients.
Drain and rinse the pigeon peas, then add them to the pot along with the sliced green olives.
Pour in the chicken or vegetable broth and add the salt and black pepper. Bring the mixture to a slight simmer.
Add the rice to the pot, stirring well to ensure the rice is evenly distributed in the liquid.
Turn the heat to low, cover the pot, and let it cook for 25-30 minutes without stirring, or until the rice is tender and liquid is absorbed.
Once the rice is cooked, remove from heat and let it sit covered for another 5 minutes.
Fluff the rice with a fork, remove the bay leaf, and garnish with additional chopped cilantro if desired before serving.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7744 mg | 337% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 12.3 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1198 mg | 25% | |
*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.
