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SideChef
Recipes
Beans & Legumes
Rice with Pigeon Peas (Arroz Con Gandules)

13 INGREDIENTS • 4 STEPS • 35MINS

Rice with Pigeon Peas (Arroz Con Gandules)

Recipe

4.2

4 ratings
Rice with Pigeon Peas (Arroz Con Gandules) is simple to throw together for a weeknight dinner!
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Rice with Pigeon Peas (Arroz Con Gandules) is simple to throw together for a weeknight dinner!
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg

35MINS

Total Time

$2.96

Cost Per Serving

Ingredients

Servings
4
us / metric
Long Grain White Rice
3 cups
Long Grain White Rice
Water
3 1/2 cups
Water
Pigeon Peas
2 1/2 cups
Pigeon Peas, drained
Chicken Bouillon Cube
3
Chicken Bouillon Cubes
Olives
4 Tbsp
Olives
Garlic Paste
1 tsp
Garlic Paste
Distilled White Vinegar
1 tsp
Distilled White Vinegar
Oil
3 Tbsp
Oil
Onion
1
Medium Onion, chopped
Cubanelle Pepper
1
Cubanelle Pepper, halved, deseeded
Fresh Cilantro
2 sprigs
Fresh Cilantro
Tomato Paste
4 Tbsp
Tomato Paste
Salt
to taste
Salt

Nutrition Per Serving

VIEW ALL
Calories
957
Fat
15.1 g
Protein
33.3 g
Carbs
172.1 g
Love This Recipe?
Add to plan
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Rice with Pigeon Peas (Arroz Con Gandules)
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author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg

Cooking Instructions

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step 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.
step 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.
step 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.
step 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.
step 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.
step 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.
step 4
Remove the cilantro and cubanelle pepper. Serve and enjoy!
step 4 Remove the cilantro and cubanelle pepper. Serve and enjoy!

Tags

Beans & Legumes
Dairy-Free
Gluten-Free
Comfort Food
Chicken
Caribbean
Shellfish-Free
Dinner
Quick & Easy
Rice
Side Dish
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