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Vegetarian

Ingredients

Steps

Nutritional Information

Arroz con Gandules (Rice and Pigeon Peas)

Chop garlic, white onion (1 cup), cilantro (1/2 cup), bell pepper (1/2 cup), and tomato. Slice green onions. Drain peas.

Preheat 4-quart stockpot on medium-high 2–3 minutes; place oil in pot. Stir in white onions, cilantro, bell peppers, and garlic; cook and stir 5 minutes. Stir in tomatoes and salt; cook 1 more minute.

Stir in peas, green onions, rice, water, bouillon, and sazón until blended. Reduce heat to medium-low and bring to a boil. Boil 5 minutes.

Reduce heat to low and cover; cook 18–20 minutes until rice is tender and liquid has been absorbed. Remove from heat and let stand 5 minutes; uncover, fluff with fork, and serve.

Image of yuca fries with cilantro-avocado ranch dip

Appetizers & Snacks

Nutritional information

Let's make your table just as festive as your celebration. Try this delicious classic with a creamy sauce.

Yuca Fries with Cilantro-Avocado Ranch Dip

Preheat oven to 450°F. Place yuca in large, microwave-safe dish with water. Cover with plastic wrap and microwave on HIGH 8–10 minutes to soften. Drain and set aside to cool. Juice limes (2 tablespoons).

Coat 2 baking sheets with spray. Dry yuca with paper towels to remove excess water, then cut lengthwise into spears. Add to large bowl: yuca fries, 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic powder; toss to coat. Arrange fries in single layer on prepared baking sheets.

Bake 20 minutes, flipping halfway through cook time, until golden brown.

Meanwhile, halve avocados and remove pits and flesh. Add to bowl of food processor: avocado flesh, cilantro, lime juice, sour cream, ranch seasoning, garlic cloves, and remaining 1 tablespoon oil and 1 teaspoon each salt and pepper. Puree until smooth. Serve with yuca fries.