ARROZ CON GANDULES (Rice with Pigeon Peas)
It’s not “las navidades” in Puerto Rico without our “Arroz con Gandules”. This version is a plant based recipe shared by our friend and fellow Health Coach, Karla from @thelatinahealthcoach. Karla is a Holistic Health Coach that specializes in living a plant based lifestyle. She is the author of the cookbook; Abuela’s Plant Based Kitchen. You can check out her book here and make sure to follow her on social media.
Ingredients
- 2 cups rice rinsed and drained
- 1 15 oz can gandules (pigeon peas) don't strain, keep the liquid
- 3 tbsp olive oil
- 3 tbsp 3 tablespoons @healthyrican sofrito
- 3 tbsp tomato sauce
- 1 1/2 cups water
- 12 to 15 spanish olives
- salt to taste
Instructions
- Heat the olive oil in a pot over medium heat. Add the sofrito and tomato sauce and cook for about 2 minutes.
- Add the rice to the pot and toast for another 2 minutes or until just beginning to brown. Add gandules (pigeon peas) and the Spanish olives and gently stir until well combined.
- Add water + the water from the can of gandules and combine.
- Season with salt to your liking and bring it to a boil on high, cover, and simmer on low for 20 minutes.
- Remove from the heat and fluff with a fork. Serve and enjoy!