Easy Arroz con Gandules


  • 2green bell peppers, diced
  • 1onion, 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
  • Directions

  • Step 1

    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.


  • Step 2

    Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.

  • Step 3

    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.

  • Step 4

    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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