Puerto Rican Arroz con Gandules
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 45 min · Pork · gluten-free, dairy-free
427 cal
14g protein
68g carbs
11g fat
per serving · estimated
Ingredients
- 3/4 cup medium-grain white rice
- 1 (15 oz) can canned pigeon peas (gandules)
- 1/4 cup sofrito
- 1/4 cup tomato sauce
- 4 oz diced smoked ham
- 1 packet sazon seasoning
- 1/4 cup green olives with pimento
- 3/4 cup chicken broth
- 3/4 tbsp olive oil
Method (tap to check — screen stays awake)
- Heat olive oil in a caldero and saute diced ham with sofrito for 4 minutes.
- Stir in tomato sauce, sazon, and olives; cook 2 minutes.
- Add drained gandules and rice, tossing to coat in the sofrito base.
- Pour in chicken broth, season with salt, and bring to a boil.
- Cover, reduce to low, and cook 20 to 25 minutes until liquid absorbs.
- Fluff gently and let rest 5 minutes before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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