Rice with Pigeon Peas (Arroz Con Gandules) is simple to throw together for a weeknight dinner!
Total Time
35min
4.2
4 Ratings
Author: In the Kitchen with Jonny
Servings:
4
Ingredients
•
3
cups
Long Grain White Rice
•
3 1/2
cups
Water
•
2 1/2
cups
Pigeon Peas
, drained
•
3
Chicken Bouillon Cubes
•
4
Tbsp
Olives
•
1
tsp
Garlic Paste
•
1
tsp
Distilled White Vinegar
•
3
Tbsp
Oil
•
1
Medium
Onion
, chopped
•
1
Cubanelle Pepper
, halved, deseeded
•
2
sprigs
Fresh Cilantro
•
4
Tbsp
Tomato Paste
•
to taste
Salt
Cooking Instructions
1.
In a sauce pan, add the Oil (3 Tbsp), Onion (1), Cubanelle Pepper (1), Garlic Paste (1 tsp), Chicken Bouillon Cubes (3), Distilled White Vinegar (1 tsp), Tomato Paste (4 Tbsp), and Olives (4 Tbsp). Cook until the chicken bouillon cubes have dissolved.
2.
Add the Pigeon Peas (2 1/2 cups) and mix to combine. Add Long Grain White Rice (3 cups), Water (3 1/2 cups), and Fresh Cilantro (2 sprigs). Taste the water and add Salt (to taste) if needed.
3.
Cover and cook until the water has evaporated. Once the water has evaporated, reduce the heat to low and cook for 25-30 minutes.
4.
Remove the cilantro and cubanelle pepper. Serve and enjoy!
Nutrition Per Serving
CALORIES
957
FAT
15.1 g
PROTEIN
33.3 g
CARBS
172.1 g
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