All the recipes I see online make too muchand I had to throw some out cuz I didnt finish it or left it out too long2 and 4 servings is goodI want to cook for my boyfriend who's gettin out da navy, so please 2 to 4 servings!
Easy Arroz con Gandules SERVINGS 4 INGREDIENTS 2/3 cubanelle or italian frying peppers, diced 1/3 onion, chopped 2 cloves garlic, minced 1/3 bunch cilantro, finely chopped 1 tablespoon olive oil 1/3 (15 ounce) can tomato sauce 1/3 (.25 ounce) package Spanish seasoning 1 cup uncooked white rice (medium grain perferred) 2/3 (15 ounce) can pigeon peas, drained 2 cups boiling water DIRECTIONS Place green peppers, onion, garlic and cilantro in a blender or food processor, pureeThis mixture is called soffrito, it is your seasoning baseIt can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 monthsPlace 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepanCook for 3 or 4 minutes to release oilsPour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix wellAdd 3 cups rice to the mixture and stir until the rice is coatedStir pigeon peas into the mixture and add boiling waterCover the pot with aluminum foil and a pot lidReduce heat to simmer and cook 45 minutes or until rice is tender.
