Brown Rice and Pigeon Peas (Arroz Con Gandules) |
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Prep Time: 12 Minutes Cook Time: 30 Minutes |
Ready In: 42 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
2. Stir in all remaining ingredients except rice. Bring to a boil.
3. 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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