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SideChef
Recipes
Dairy-Free
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)
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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
4 Tbsp
Olives
Garlic Paste
1 tsp
Garlic Paste
Distilled White Vinegar
2 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
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 (2 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 (2 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
view more tags
Dairy-Free
Gluten-Free
Caribbean
Shellfish-Free
Quick & Easy
Side Dish
Spanish
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