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Puerto Rican Pigeon Pea Rice.

Puerto Rican Pigeon Pea Rice with Bacon

Carne Diem Culinary
Puerto Rican Arroz Con Gandules is the classic accompaniment to many meals in Puerto Rico and throughout the Caribbean. White rice is seasoned with sofrtito and served with tender pigeon peas, one of the most important legumes throughout the tropics and Latin America.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Caribbean, Puerto Rican, Taste of the Islands
Servings 6
Calories 426 kcal

Equipment

  • Cooking Pan

Ingredients
  

  • 2 Cups Medium Grain Rice
  • 1 Can Pigeon Peas
  • 1 Cup Sofrito
  • 4 Slices Thick Cut Bacon
  • 4 Cups Water
  • 1 Sazon Packet
  • 2 Tablespoon Olive oil

Instructions
 

  • Brown the bacon in the olive oil, over medium heat, to desired crispiness.
  • Add the sofrito and rice and sauté for 1-2 minutes stirring frequently.
  • Add the water, pigeon peas, and sazon packet. Bring to a boil then reduce to a simmer. Cover and simmer for 30 minutes.
  • Fluff the rice and serve warm.

Nutrition

Calories: 426kcalCarbohydrates: 65gProtein: 9gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 26mgSodium: 535mgPotassium: 244mgFiber: 3gSugar: 2gVitamin A: 302IUVitamin C: 3mgCalcium: 15mgIron: 4mg
Keyword Bacon, pigeon peas, Rice, Sazon, sides, Sofrito
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