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A traditional Puerto Rican dish, Arroz con Gandules, featuring rice and pigeon peas, accompanied by a flavorful sauce.

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. 
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Cook Time 25 minutes

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 sofrito If using our Healthy Rican, allow to hydrate in water first.
  • 3 tbsp tomato sauce
  • 1 1/2 cups water
  • 12 to 15 spanish olives
  • salt to taste
  • 1 tsp Healthy Rican Sazón

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!