Meal Prep · Indian
Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)
A vibrant Indian-inspired twist on the classic Puerto Rican Arroz con Gandules, bursting with aromatic spices and hearty pigeon peas.
Ingredients
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Step-by-step- Rinse the Basmati rice thoroughly until the water runs clear, then soak it in water for at least 20 minutes. Drain well before cooking.
- Heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add cumin seeds and let them splutter for about 30 seconds.
- Add the chopped onion and sauté until translucent and lightly golden, about 5-7 minutes. Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
- Stir in the tomato puree (or diced tomatoes) and cook for 2-3 minutes, mashing with the back of your spoon, until the oil starts to separate.
- Add the turmeric powder, ground coriander, red chili powder (if using), and garam masala. Cook the spices for 1 minute, stirring constantly to prevent burning.
- Add the rinsed and drained pigeon peas to the pot, stirring to coat them with the spice mixture. Cook for 2 minutes.
- Stir in the drained Basmati rice, mixing gently to combine with the other ingredients. Pour in the vegetable broth or water and add salt to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.
- Remove the pot from heat and let it rest, covered, for 10 minutes. Do not lift the lid during this time.
- Fluff the rice gently with a fork, garnish with fresh cilantro, and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 15 g |
| Fat | 7 g |
| Carbohydrates | 65 g |
| Fiber | 10 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Arroz con Gandules in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Portion cooled rice into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
For stovetop, add a splash of water and reheat over low heat, covered, until warmed through. For microwave, cover and heat in 1-minute intervals, stirring in between, until hot.
Chef’s Corner
- Soaking the Basmati rice is crucial for a fluffy, non-sticky texture. Don’t skip this step!
- Adjust the amount of green chilies and red chili powder to suit your preferred spice level. For a milder dish, omit the red chili powder.
- For an extra layer of flavor, consider blooming whole spices like bay leaf or a cinnamon stick along with the cumin seeds at the beginning.
- If using dried pigeon peas, remember to soak them overnight and cook until tender before adding to the recipe.
