Easy Arroz con Gandules Recipe

Ingredients
<br>- 2 green bell peppers, diced
<br>- 1 onion, chopped
<br>- 6 cloves garlic, minced
<br>- 1 bunch cilantro, finely chopped
<br>- 3 tablespoons olive oil
<br>- 1 (15 ounce) can tomato sauce
<br>- 1 (.25 ounce) package Spanish seasoning
<br>- 3 cups uncooked brown rice
<br>- 2 (15 ounce) cans pigeon peas, drained
<br>- 6 cups boiling water
<br><p></p>Directions
<br>step 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.
<br>step 2: Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
<br>step 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.
<br>step 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.
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Ingredients
- 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

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

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