Caribbean Arroz con Gandules (Rice & Peas)
Created by Sue on July 8, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 15m
- Recipe #10042
Ingredients
- 1 tablespoons olive oil
- 1/2 red bell pepper, chopped
- 1 onion, chopped
- 5 cloves garlic, chopped
- 1 serrano pepper, chopped
- 1 pound rice, cooked (cold)
- 1 tablespoon tomato paste
- 1 tablespoon oil (achiote oil)
- Adobo seasoning (to taste)
- Black pepper (to taste)
- Habanero hot sauce (optional)
- 1 to 2 tablespoons chopped cilantro
- 1/2 cup water
- 16 ounces green pigeon peas (gandules verde; undrained)
How to Make
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Step 1: In a large skillet saute the bell pepper, onion, garlic and serrano until soft.
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Step 2: Stir in the water, tomato paste, achiote oil, and seasonings.
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Step 3: Mix in the pigeon peas with their liquid and the crumbled rice.
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Step 4: Stir and cook until water evaporates and mixture is hot.
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Step 5: Remove from heat and cover skillet; let it sit for 10-15 minutes to absorb some of the steam and get fluffier. Toss in the cilantro and fluff with a fork.
Nutritional Facts
- Serving Size: 1 (212.4 g)
- Calories 369.3
- Total Fat - 5.3 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 168.2 mg
- Total Carbohydrate - 73 g
- Dietary Fiber - 3.6 g
- Sugars - 2.8 g
- Protein - 5.7 g
- Calcium - 38.4 mg
- Iron - 1.4 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.1 mg