Ingredients
Scale
- 2 cups long-grain rice
- 1 cup canned pigeon peas (gandules), drained and rinsed
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1/4 cup sofrito (a blend of tomatoes, onions, and peppers)
- 1/4 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 2 cups chicken broth
- 1/2 cup olives, sliced (optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- Heat oil and sauté onion, bell pepper, and garlic.
- Add sofrito, tomato sauce, and spices; cook for 2 minutes.
- Stir in rice and cook for 2-3 minutes.
- Add chicken broth and pigeon peas; bring to a boil.
- Simmer on low for 20-25 minutes, until rice is tender.
- Stir in olives if using, and garnish with cilantro before serving.
Notes
- Adjust seasoning to taste.
- For extra flavor, use homemade sofrito.
- Prep Time: 15 minutes
- Inactive Time: 5 minutes
- Cook Time: 30 minutes
- Category: Ethnic
- Method: Stovetop
- Cuisine: Puerto Rican
Nutrition
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg