Easy Arroz con Gandules
Ingredients:
2 cups long-grain rice
1 can 15 oz gandules pigeon peas, drained and rinsed
2 tbsp olive oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can 8 oz tomato sauce
2 cups chicken broth
1 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
Salt and pepper, to taste
1/4 cup green olives, chopped optional
Fresh cilantro, chopped for garnish
Instructions:
1 In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, cooking until softened, about 5 minutes.
2 Stir in the rice, cooking for 2 minutes until the rice starts to lightly toast.
3 Add the tomato sauce, chicken broth, cumin, oregano, paprika, and salt and pepper. Stir to combine.
4 Add the gandules pigeon peas and olives if using, and bring the mixture to a boil.
5 Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
6 Remove from heat, fluff the rice with a fork, and garnish with fresh cilantro before serving.
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