Vegan Puerto Rican Rice
Vegan Puerto Rican Rice also known as Arroz con Gandules is a flavorful side dish that pairs well with many main dishes!
Servings: 8 servings
Calories: 382kcal
Ingredients
- ¼ cup vegetable oil (or canola)
- 1 cup sofrito
- 1 15oz can green pigeon peas
- ⅓ cup pitted green olives
- ¼ cup roasted red peppers, optional
- ⅓ cup tomato sauce
- 2 teaspoon adobo seasoning
- 2 teaspoon garlic powder
- 1-2 teaspoon vegan ham seasoning, optional
- 1 ½ teaspoon salt
- 1 ½ teaspoon sazon (or 1 packet)
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried Mexican oregano
- 2 ¾ cup medium grain rice (can also use long grain)
- 3 cups water
Instructions
- In a large pot, add oil and turn the heat to medium.
- Add sofrito and stir together. Cook until fragrant about 1 minute.
- Next add pigeon peas, olives, roasted red peppers and tomato sauce. Stir to combine and cook for 1 more minute.
- Add in seasonings: adobo, garlic powder, salt, sazon, onion powder, black pepper, and Mexican oregano. Stir together well making sure there are no clumps of seasoning.
- Add in rice. Stir and coat all the rice with the mixture.
- Add water and stir together. Cook for 3 minutes. (Water should should be boiling after the 3 mins.) Push rice under the water, cover and reduce heat to simmer. Cook for 20 minutes.
- Remove lid and stir together, bringing the rice on the bottom to the top. (Water should be gone or mostly gone and Rice should be almost done.)
- Mound rice, cover again with a lid and cook for another 10 - 15 mins.
- Remove from heat and use a fork to fluff the rice. Serve!
Notes
*See post for tips!
Nutrition
Serving: 1cup | Calories: 382kcal | Carbohydrates: 69g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 914mg | Potassium: 189mg | Fiber: 3g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 4mg