Spanish Rice and Pigeon Peas ( Arroz con Gandules)

May 11, 2023May 11, 20230 10

Traditional Spanish Rice and Pigeon Peas (Arroz con Gandules) recipe with a twist of olive stuffing

by The Chefin Main

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

485

Sugar

Fat

11g

Spanish Rice and Pigeon Peas (Arroz con Gandules) is a beloved dish throughout Latin America and the Caribbean. It is often served as a main course for family gatherings and special occasions, and is known for its comforting, home-style flavor. This version adds a twist of stuffed olives for an extra burst of flavor that will have your taste buds singing with joy. Whether you're enjoying it with family or friends, this dish is sure to become a new favorite in your recipe repertoire.

Instructions

1.	Heat the vegetable oil and butter in a large pot over medium heat.
2.	Add the sofrito sauce, olives, and salt, and sauté for 5 minutes.
3.	Add the pigeon peas and rice, stirring well to combine.
4.	Add the water and bring the mixture to a boil.
5.	Reduce the heat to low, cover the pot, and let simmer until the rice is cooked through, about 30 minutes.
6.	Serve hot, garnished with more olives and fresh herbs if desired.

PROS

Spanish Rice and Pigeon Peas (Arroz con Gandules) is a classic dish that combines hearty rice and protein-rich pigeon peas for a filling, satisfying meal.

The addition of olives gives this version a unique twist that adds flavor and texture to the dish.

CONS

This dish is high in carbohydrates, so it may not be suitable for those on a low-carb diet.

It may also be high in sodium, depending on the salt content of the other ingredients.

HEALTH & BENEFITS

Pigeon peas are a good source of plant-based protein and dietary fiber, which can help to support healthy digestion and lower cholesterol levels.
They are also rich in vitamin C and iron, which are important for immune function and energy levels.

	2 tablespoons vegetable oil
	1/4 lb butter
	8 teaspoons sofrito sauce ( found in the ethnic aisle )
	16 stuffed olives
	2 teaspoons salt
	1 lb pigeon peas , fresh or canned
	4 cups long grain rice
	8 cups water