Easy Arroz con Gandules


Latin rice and pigeon pea main dish can be made with other peas or beans.

12 servings


  • 2 green bell peppers, diced

  • 1 onion, chopped

  • 6 cloves garlic, minced

  • 1 bunch cilantro, finely chopped

  • 3 tablespoons olive oil

  • 1 (15 ounce) can tomato sauce

  • 1 (.25 ounce) package Spanish seasoning

  • 3 cups uncooked brown rice

  • 2 (15 ounce) cans pigeon peas, drained

  • 6 cups boiling water


  1. Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.

  2. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.

  3. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.

  4. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

Nutrition Facts (per serving)

237 Calories
5g Fat
42g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 237
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 400mg 17%
Total Carbohydrate 42g 15%
Dietary Fiber 6g 20%
Total Sugars 2g
Protein 7g
Vitamin C 23mg 114%
Calcium 41mg 3%
Iron 2mg 11%
Potassium 410mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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