Arroz Con Gandules (Rice and Pigeon Peas)

I've gotten requests to add more latin recipes to my site which for me is never a problem since I LOVE latin food! Arroz Con Gandules (Rice with Pigeon Peas) is a Puerto Rican dish popular in the Carribean. The pigeon peas are loaded with fiber which makes this a healthy side if cooked right. This is a lighter version of my cousin's recipe, who makes the best arroz con gandules I know. The most important part of this dish is in the seasoning. Your liquids should have lots of flavor, and should taste slightly salty before it's absorbed into the rice, otherwise it will taste a bit bland when absorbed. Great with a simple side salad.

Arroz Con Gandules (Rice and Pigeon Peas)
Gina's Weight Watcher Recipes
Servings: 7 • Size: 1 cup • Time: 35 minutes • Calories: 247 • Points: 4.5

Sofrito:

• 3 cloves garlic
• 1 cup white onion
• 4 scallions
• 1/2 cup cilantro
• 1/2 cup green pepper
• 1 tomato

• 1 tbsp oil
  
• 1 (15 oz) can pigeon peas or gandules, drained
• 2 cups of uncooked long grain rice
• 3 cups water
• 1 chicken bullion like Maggi (or vegetable bullion for vegans)
• 1 packet of Sazon
• salt

Chop all sofrito items in a food processor or chopper. In a caldero or heavy pot with a lid, heat oil on medium. Stir in onion, scallion, cilantro, pepper and garlic and cook about 5 minutes. Add tomato and salt cook another minute. Stir in rice and blend well. Add gandules, water, bullion, sazon, salt and taste liquid for flavor. Mix well. Add more salt if needed.

Reduce flame to medium-low and let water boil down until it is completely absorbed. Once water barely skims the top, set flame to low and cover for 20 minutes without stirring or lifting the lid. The steam will cook the rice. Print this recipe