Brown Rice and Pigeon Peas (Arroz Con Gandules) Recipe #123999
This is one of my favorite recipes of any kind. It's tasty, healthy, easy, quick, and I'm happy eating it for days on end. It's based on a Goya recipe that I adapted to use brown rice for better nutritional value. If you want to eat more whole grains but just can't find appetizing ways to prepare them, give this a try. It can also be made with long-grain white rice if you prefer (not jasmine rice or anything like that, just the ordinary kind). The canned pigeon peas and sazon can both be found in the latino/hispanic/international section of most US supermarkets.
42 min | 12 min prep
SERVES 6 -8
- 1 tablespoon olive oil
- 2 slices smoked bacon, diced
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 (15 ounce) can pigeon peas (gandules)
- 1 packet goya sazon goya with coriander and annatto
- 1/2 cup tomato sauce
- 3 cups water
- 2 cups long grain brown rice
- Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
- Stir in all remaining ingredients except rice. Bring to a boil.
- Stir in rice, cover, and reduce heat to a simmer. Simmer until rice is tender (about 40-45 minutes if you're using brown rice, 25-30 minutes if you use white rice.
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5 stars