Arroz con Gandules
Ingredients
The rice
-
2
cups
long grain rice
-
3
tablespoons
sofrito
-
1
can
Gandules (Pigeon Peas), drained
-
½
cup
tomato sauce
-
⅓
cup
sliced olives
-
1
packet
sazon
-
3½
cups
water
The meat and vegetables
-
3
slices
bacon, chopped
-
1
medium
onion
-
1
tablespoon
minced garlic
-
1
teaspoon
cumin
Seasoning
Instructions
- Wash the rice until the water runs clear and drain it.
- In a large skillet over medium heat, sauté the bacon until brown and crisp, about 5 minutes.
- Remove the bacon from the skillet and transfer it to a plate, leaving some drippings in the pan.
- Add 1-2 tablespoons of oil to the pan and then add the sofrito, cooking until fragrant for about 2-3 minutes.
- Add the onion, garlic, and cumin to the skillet and sauté for about a minute.
- Stir in the rice and continue stirring for about 1-2 minutes.
- Add the gandules, tomato sauce, olives, sazon, and water to the skillet.
- Bring the mixture to a boil, then reduce the heat, cover with a lid, and simmer until the rice is cooked, about 18 minutes.
- Stir occasionally to prevent burning and add more water if needed.
- Adjust salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
5-6
Calories
417
Total fat
7g
Total carbohydrates
75g
Total protein
11g
Sodium
390mg
Cholesterol
8mg
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