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Recipes
Rice with Pigeon Peas (Arroz Con Gandules)
Recipe

13 INGREDIENTS • 4 STEPS • 35MINS

Rice with Pigeon Peas (Arroz Con Gandules)

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)
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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
Rice with Pigeon Peas (Arroz Con Gandules) is simple to throw together for a weeknight dinner!
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
1/4 cup
Garlic Paste
1 tsp
Garlic Paste
Distilled White Vinegar
1/2 Tbsp
Distilled White Vinegar
Oil
3 Tbsp
Oil
Onion
1
Onion, chopped, Medium
Cubanelle Pepper
1
Cubanelle Pepper, halved, deseeded
Tomato Paste
1/4 cup
Tomato Paste
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
957
Fat
15.1 g
Protein
33.3 g
Carbs
172.1 g
Add to plan
logo
Rice with Pigeon Peas (Arroz Con Gandules)
Save
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 InstructionsHide images
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 (1/2 Tbsp), Tomato Paste (1/4 cup), and Olives (1/4 cup). 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 (1/2 Tbsp), Tomato Paste (1/4 cup), and Olives (1/4 cup). 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
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Dairy-Free
Gluten-Free
Caribbean
Shellfish-Free
Quick & Easy
Side Dish
Spanish
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