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Ingredients

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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.

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