Brown Rice and Pigeon Peas (Arroz Con Gandules)

42 mins

6 servings

4.5/5 (14 reviews)

This is one of my favorite recipes of any kind. It's tasty, healthy, easy, quick, and I'm happy eating it for days on end. It's based on a Goya recipe that I adapted to use brown rice for better nutritional value. If you want to eat more whole grains but just can't find appetizing ways to prepare them, give this a try. It can also be made with long-grain white rice if you prefer (not jasmine rice or anything like that, just the ordinary kind). The canned pigeon peas and sazon can both be found in the latino/hispanic/international section of most US supermarkets.

Ingredients

Instructions

Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
Stir in all remaining ingredients except rice. Bring to a boil.
Stir in rice, cover, and reduce heat to a simmer. Simmer until rice is tender (about 40-45 minutes if you're using brown rice, 25-30 minutes if you use white rice.

Prep: 12 mins

Cook: 30 mins

Total: 42 mins

Brown Rice

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Amount Per Serving
Calories 519.2
% Daily Value*
Total Fat 6.3g	10%
Cholesterol 2.9mg	1%
Total Carbohydrate 95.3g	35%
	Dietary Fiber 13.3g	48%
	Sugars 2.0g
Protein 21.7g

Amount Per Serving

Calories 519.2

% Daily Value*

Total Fat 6.3g

10%

Cholesterol 2.9mg

Total Carbohydrate 95.3g

35%

Dietary Fiber 13.3g

48%

Sugars 2.0g

Protein 21.7g