There was a recipe for arroz con gandules on the back of my can of pigeon peas. But I didn’t have the sazon achiote packets nor did I cook the rice in the mixture, and not the right amounts of ingredients and didn’t add any bacon this time, but I “made do”. Hope you like it- we thought it was good. Went swimmingly with some grilled jerk baby back ribs.
This is really quick and simple to make with leftover cooked rice.
- 1 tablespoons olive oil
- 1/2 red bell pepper, chopped
- 1 onion, chopped
- 5 cloves garlic, chopped
- 1 serrano pepper, chopped
- 1 pound rice, cooked (cold)
- 1 tablespoon tomato paste
- 1 tablespoon oil (achiote oil)
- Adobo seasoning (to taste)
- Black pepper (to taste)
- Habanero hot sauce (optional)
- 1 to 2 tablespoons chopped cilantro
- 1/2 cup water
- 16 ounces green pigeon peas (gandules verde; undrained)
In a large skillet saute the bell pepper, onion, garlic and serrano until soft.
Stir in the water, tomato paste, achiote oil, and seasonings.
Mix in the pigeon peas with their liquid and the crumbled rice.
Stir and cook until water evaporates and mixture is hot.
Remove from heat and cover skillet; let it sit for 10-15 minutes to absorb some of the steam and get fluffier. Toss in the cilantro and fluff with a fork.
I served this rice along with Jamaican Jerked Ribs. Delicioso!