Description
This arroz integral con gandules is a healthier take on the classic rice dish without compromizing the delicious latin flavors. Easy to make and meal prep for the week to compliment other plant based proteins.
Ingredients
Scale
- 1 1/2 cups brown jasmine rice
- 2 1/2 cups vegetable broth
- 1/2 small onion
- 1 tbsp tomato paste
- 1/2 green bell pepper
- 1/2 red bell pepper
- 4 cloves garlic
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 2 tsp sazon
- 1/2 tsp smoked paprika
- 1/2 tsp adobo seasoning
- 1 can gandules, rinsed and drained
- 1 handful cilantro with stems
Instructions
- Finely dice peppers, onions and garlic. Take cilantro and roughly chop the leaves and stems and set aside.
- Place a medium sized pot on the stove and bring up to medium heat. Add peppers and onions and saute until softened, about 3 minutes.
- Add garlic and spices and continuously stir until fragrant, about 1 minute.
- Add in tomato paste along with gandules and stir for about 1 minute. As you saute, the tomato paste will start to turn a deeper red color.
- Add in vegetable broth, stir and increase heat to bring to a boil.
- Once at a boil, add in rice and stir. Allow to boil for 7-8 minutes without a lid.
- Reduce to a simmer and cover with lid for 5 minutes minutes allowing rice to absorb a good portion of liquid.
- Uncover lid and give the rice a good stir. Lower heat to the lowest setting, cover with lid again and allow to cook covered for 20-25 minutes.
- Once cooking time is over, remove pot from heat and allow to sit covered for an additional 5 minutes to steam. After resting period, remove lid and fluff rice. Adjust salt to preference and then serve.
Notes
- This recipe is a base recipe. You can feel free to add things like capers and olives to this for more flavor. Add them in around the time that you add the cilantro.
- I know I keep saying this, but DO NOT REMOVE LID unless specified to do so. Your rice won’t cook evenly if you do.