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Ingredients
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1 tablespoon olive oil
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½ cup sofrito
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2 cloves garlic, chopped
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1 (1.41 ounce) package sazon seasoning with achiote
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½ tablespoon adobo seasoning
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2 cups medium-grain white rice
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2 cups chicken broth
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1 ½ cups water
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1 (15 ounce) can gandules (pigeon peas), drained and rinsed
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2 tablespoons chopped fresh cilantro
Directions
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Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
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Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
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Turn off heat and let rice sit, uncovered, for 10 minutes more.
Cook's Notes:
You can also use short-grain rice.
Hint: Add the tops of leftover bell peppers after you pour in the liquid and let it boil! Just want white rice? Just use rice, adobo, liquid, and one teaspoon oil.
Nutrition Facts (per serving)
256 | Calories |
4g | Fat |
47g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 256 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 0g | 2% |
Cholesterol 2mg | 1% |
Sodium 1288mg | 56% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 3g | 10% |
Total Sugars 1g | |
Protein 7g | 14% |
Vitamin C 3mg | 4% |
Calcium 21mg | 2% |
Iron 3mg | 16% |
Potassium 174mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.