SPANISH RICE WITH GANDULES RECIPE RECIPES

Name: Spanish Rice and Pigeon Peas ( Arroz con Gandules)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8-10 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1/4 lb butter; 8 teaspoons sofrito sauce (found in the ethnic aisle); 16 stuffed olives; 2 teaspoons salt; 1 lb pigeon peas, fresh or canned; 4 cups long grain rice; 8 cups water

SPANISH RICE AND PIGEON PEAS ( ARROZ CON GANDULES) RECIPE ...

Spanish Rice and Pigeon Peas ( Arroz con Gandules) Recipe ... image

Make and share this Spanish Rice and Pigeon Peas ( Arroz con Gandules) recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1/4 lb butter
8 teaspoons sofrito sauce (found in the ethnic aisle)
16 stuffed olives
2 teaspoons salt
1 lb pigeon peas, fresh or canned
4 cups long grain rice
8 cups water

Steps:

In a big pot heat up 2 tbsps oil on a low flame and put in the Sofrito and all the other ingredients except rice and water.
Stir fry for 3 minutes.
Then put the rice in and stir well.
Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
As soon as the rice is dry, turn the rice over,in the pot, put the cover back on and put on low flame for 20 minutes.
After 20 minutes turn rice over again and serve.

Nutrition Facts : Calories 664.1, FatContent 16.4, SaturatedFatContent 8.1, CholesterolContent 30.5, SodiumContent 682.1, CarbohydrateContent 109.6, FiberContent 9.7, SugarContent 0.1, ProteinContent 19

EASY ARROZ CON GANDULES RECIPE | ALLRECIPES

Easy Arroz con Gandules Recipe | Allrecipes image

Latin rice and pigeon pea main dish can be made with other peas or beans.

Provided by Valerie Serao

Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes

Yield 12 servings

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 237.3 calories, CarbohydrateContent 42 g, FatContent 4.9 g, FiberContent 5.6 g, ProteinContent 7.1 g, SaturatedFatContent 0.8 g, SodiumContent 400.3 mg, SugarContent 2.3 g

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