Brown Rice and Black-Eyed Peas (Gandules)

Rice with pigeon peas is extremely popular in Puerto Rico, as well as other countries in the Caribbean and northern South America. Many times it is served on special occasions, such as Christmas and other parties. This healthier version is prepared with brown rice and is  100% vegan, so it contains more fiber and less fat than traditional version.


Yields15 ServingsPrep Time10 minsCook Time55 minsDifficultyIntermediate

 

Ingredients

 ¼ cup Sofrito Boricua Sauce
 2 cups long-grain brown rice, uncooked
 2 ½ cups black-eyed peas (gandules)
 1 onion, finely diced
 ¼ cup cilantro, chopped
 2 chives, chopped
 1 big red bell peppers, sliced
 1 medium tomato, diced
 4 cloves garlic
 1 tsp achiote powder
 ½ cup vegetable broth
 2 tbsp capers
 4 cups boiling water
 salt to taste
 plantain leaf (optional)

Instructions

1

Sauté the onion in vegetable broth (add more broth when dry).

2

When the onion is translucent, add cilantro, chives, garlic, sweet red pepper, the sauté, achiote and capers.

3

Stir well. Add tomato and pigeon peas (gandules) and cook over medium heat for 3 to 4 minutes.

4

Add the rice and sauté until the rice absorbs all the broth.

5

Add 4 cups of boiling water, salt and stir well. When it starts boiling, cover it and lower the flame over low heat. Cook for 45 minutes.

6

Optionally, at 30 minutes of cooking, put a plantain leaf on the rice and cover again, allowing it to cook for the last 15 minutes. Do not stir the rice.

7

After 45 minutes, turnoff the heat and allow the rice to stand for 10-15 minutes before serving.

Nutrition Facts

Serving Size ¾ cup

Servings 15


Amount Per Serving
Calories 353
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol 0mg
Sodium 120mg5%
Total Carbohydrate 85.6g29%
Dietary Fiber 29.4g118%
Sugars 3.7g
Protein 27.6g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ¼ cup Sofrito Boricua Sauce
 2 cups long-grain brown rice, uncooked
 2 ½ cups black-eyed peas (gandules)
 1 onion, finely diced
 ¼ cup cilantro, chopped
 2 chives, chopped
 1 big red bell peppers, sliced
 1 medium tomato, diced
 4 cloves garlic
 1 tsp achiote powder
 ½ cup vegetable broth
 2 tbsp capers
 4 cups boiling water
 salt to taste
 plantain leaf (optional)

Directions

1

Sauté the onion in vegetable broth (add more broth when dry).

2

When the onion is translucent, add cilantro, chives, garlic, sweet red pepper, the sauté, achiote and capers.

3

Stir well. Add tomato and pigeon peas (gandules) and cook over medium heat for 3 to 4 minutes.

4

Add the rice and sauté until the rice absorbs all the broth.

5

Add 4 cups of boiling water, salt and stir well. When it starts boiling, cover it and lower the flame over low heat. Cook for 45 minutes.

6

Optionally, at 30 minutes of cooking, put a plantain leaf on the rice and cover again, allowing it to cook for the last 15 minutes. Do not stir the rice.

7

After 45 minutes, turnoff the heat and allow the rice to stand for 10-15 minutes before serving.

Brown Rice and Black-Eyed Peas (Gandules)
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María Hummel

María José Hummel is a nutritionist, health educator, and a currently finishing a PhD in natural medicine with an emphasis on nutrition and natural remedies. María José has been certified by the American College for Lifestyle Medicine and has completed the plant-based nutrition certificate from the T. Colin Campbell Center for Nutrition Studies at Cornell University. She is also an international speaker and author, with nearly two decades of experience providing dynamic presentations and education on nutrition, health, prevention, and vegetarian cuisine. She has appeared numerous times as a guest expert on cooking and nutrition shows on 3ABN, 3ABN Latino, and several other television and radio networks in California. María José is the author of three vegetarian cookbooks, a book about reversing diabetes, and maintains websites in English and Spanish, where she provides free recipes and health information.

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