Making this delicious Hispanic rice staple easy and delicious in the oven. Make a big batch and save for eating throughout the week. You'll thank me later.
- 1 can gandules (rinsed and drained)
- 1 cup uncooked brown rice
- 1/2 small yellow onion (diced)
- 1/2 green bell pepper (diced)
- 1 tbsp tomato paste
- 2 cloves garlic (minced)
- 1 tbsp capers (diced)
- 2 cups vegetable broth
- 1/2 cup full fat coconut milk
- 1/2 tbsp soy sauce/tamari
- 1 tsp hot sauce
- 1/2 tsp cumin
- 1/2 tsp adobo
- 2 tsp sazon
- Preheat oven to 400F.
- In a sauce pan add in vegetable broth, coconut milk, soy sauce, tomato paste, cumin, adobo, sazon, hot sauce and minced garlic.
- Bring mixture to a boil, whisk to fully combine and then remove from heat.
- In a baking dish add drained gandules and spread across the surface of your baking dish.
- Distribute onion, bell pepper and capers evenly over top gandules.
- Cover dish with rice, making sure to evenly distribute all over the baking dish.
- Carefully pour heated broth over top the layered beans and rice in the baking dish.
- Cover the baking dish with a sheet of foil and carefully place baking dish into the oven to bake for 55-60 minutes.
- Remove from oven, pull off foil and fluff rice with a spoon. Serve and enjoy!
- Adobo, gandules and sazon can all be found in the international section of your local grocery store. Brands like Loisa step up the latin flavor game by offering these staple spices in a form that is organic, non-gmo and MSG free.
- You can change things up to meet your taste preferences. You can swap diced olives in place of the capers, add in cilantro, adjust seasonings to your liking.
Keywords: arroz con gandules, dinner, gandules, main course, pigeon peas, rice