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Recipe Easy Arroz con Gandules (Vegetarian)

Home Cooking Recipes
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Required 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

Preparing/Cooking:

  • 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.
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