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Vegan Puerto Rican Rice and Beans

URL: https://jessicainthekitchen.com/vegan-puerto-rican-rice-and-beans-arroz-con-gandules/

Ingredients

The base

  • 1 tablespoon olive oil
  • 1 cup yellow onion, rough chopped
  • 1 cup green bell pepper, rough chopped
  • ½ cup fresh cilantro, rough chopped
  • 1 cup tomato sauce
  • 2 ½ cups vegetable broth or water
  • 2 cups long grain white rice

The spices and seasoning

  • 1 ½ teaspoons sea salt
  • 2 teaspoons garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground achiote
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ½ teaspoon dried parsley
  • ¼ teaspoon turmeric

The legumes

  • 30 ounces canned green pigeon peas (gandules)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Pulse onion, bell pepper, and cilantro in a food processor until chunky.
  3. Add the sofrito mixture to the pot and cook for about 6 minutes, stirring often.
  4. Add all remaining ingredients except the rice and bring to a boil.
  5. Once boiling, stir in the rice, cover, and reduce heat to low.
  6. Cook for 20 to 22 minutes until the rice is tender and liquid is mostly absorbed.
  7. Taste and adjust seasoning before serving.

Nutrition Facts (estimated)

Servings
8 servings
Calories
340
Total fat
3g
Total carbohydrates
68g
Total protein
11g
Sodium
885mg
Cholesterol
0mg

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