- 2 green bell peppers, diced
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 bunch cilantro, finely chopped
- 3 tablespoons olive oil
- 1 (15 ounce) can tomato sauce
- 1 (.25 ounce) package Spanish seasoning
- 3 cups uncooked brown rice
- 2 (15 ounce) cans pigeon peas, drained
- 6 cups boiling water
- Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
- Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
- Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
- Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.
03/03/2017
recipepes.com
easy arroz con gandules, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
