Puerto Rican Rice and Beans (Arroz con Gandules)

This Puerto Rican-style rice and bean dish is made with a mixture of chicken broth, pigeon peas, sofrito, and seasonings for ultimate flavor.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 256 Calories

Ingredients

• 1 tablespoon olive oil
• 2 cups chicken broth
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can gandules (pigeon peas), drained and rinsed
• 1 (1.41 ounce) package sazon seasoning with achiote
• 2 cups medium-grain white rice
• 1.5 cups water
• 0.5 cup sofrito
• 0.5 tablespoon adobo seasoning

Recipe Instructions

Step 1

Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.

Step 2

Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.

Step 3

Turn off heat and let rice sit, uncovered, for 10 minutes more.