Arroz con Gandules (Rice with Pigeon Peas)
Savor the flavors of Arroz con Gandules (Rice with Pigeon Peas). This take on Puerto Rico's national dish is satisfying and kidney friendly.
calendar_month
April 7, 2025
schedule
1 minute

INGREDIENTS
- 2 tbsp of olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 tbsp of homemade sofrito
- 1⁄4 fresh green bell pepper, chopped
- 1⁄4 fresh red bell pepper, chopped
- ½ cup of fresh cilantro, chopped
- 1⁄4 tsp of ground cumin
- ½ cup of fresh or 1 tsp of dried oregano
- 1 1⁄2 cups of brown rice
- 1 can of green pigeon peas (drained and rinsed before cooking)
- 2 tbsp of tomato paste
- 1 tbsp of turmeric
- 1 cup of low-sodium chicken broth
- 1 cup of water
Directions
1. Heat oil in a medium saucepan on medium-high heat. Sauté the onion, garlic, sofrito, and peppers until soft and translucent. Add the spices: cilantro, cumin, and oregano.
2. Add rice to the pan, and stir the rice until the vegetables are mixed. Stir in pigeon peas, tomato paste, turmeric, 1 cup of low-sodium chicken broth, and 1 cup of water. Mix the ingredients and bring the rice mixture to a boil. Cook uncovered until water is evaporated, then mix the rice again, lower the heat to low, and cover the rice until tender.