Arroz con Gandules recipe

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Ingredients

2 tablespoons corn oil
1 (6 ounce) ham steak, cut into small pieces
1 large onion, diced
½ green bell pepper, cut into small pieces
1 (15 ounce) can gandules (pigeon peas), drained and rinsed
½ (8 ounce) can tomato sauce (such as Goya®)
5 tablespoons sofrito
3 tablespoons adobo seasoning
2 tablespoons olive brine
5 pitted green olives
1 (1.41 ounce) package sazon seasoning
2 cups water
1 cup white rice

Nutrition Info

302.2 calories
carbohydrate: 40.7 g
cholesterol: 12.8 mg
fat: 9.6 g
fiber: 4.9 g
protein: 13.7 g
saturatedFat: 1.3 g
servingSize: -
sodium: 1897.1 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat corn oil in a large pot over medium heat. Add ham, onion, and green bell pepper, cook and stir until onion and green bell pepper are soft, about 5 minutes. Stir in gandules, tomato sauce, sofrito, adobo seasoning, olive brine, green olives, and sazon seasoning until warmed through.

  2. Pour water and rice into the pot, bring to a boil, stirring frequently. Cook, stirring frequently to prevent rice from sticking, until water is absorbed, about 15 minutes. Reduce heat to low and cover, cook until rice is tender, about 30 minutes. Remove lid and stir rice, cover and cook until rice is very soft, about 30 minutes more.

Recipe Yield

6 servings

Recipe Note

Puerto Rican rice recipe.

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