CTN Kitchen: Arroz Con Gandules (Rice With Pigeon Peas)


CTN Kitchen: Arroz Con Gandules (Rice With Pigeon Peas)

CTN Athlete Val Torres visited the CTN Kitchen a few weeks ago to share some of her favorite recepies during both the off season and contest prep. In this video she teaches us how to make Arroz Con Gandules (Rice With Pigeon Peas).

Prep: 5-10 Minutes

Cook Time: 15-20 Minutes (Depends on Stove)

INGREDIENTS

  • Sauce Pan or Small Rice Pan
  • 1/4 Cup of Medium Grain Rice
  • 1/4 Cup of Gree Pigeon Peas (I Use GOYA Brand)
  • .2 Oz of Red Peppers
  • .2 Oz of Green Peppers
  • .2 Oz of Onions
  • 1/4 Teaspoon of Adobo
  • 1/4 Teaspoon of Sazon
  • 1/4 Teaspoon of Minced Garlic
  • Sprinkle of Garlic Powder
  • 1/4 Teaspoon of Sofrito (Homemade or GOYA Brand)
  • 1/4 Tablespoon of Extra Virgin Olive Oil
  • 1/2 Cup + 1 Tablespoon of Water

*ALL INGREDIENTS CAN BE TO YOUR TASTE, JUST MAKE SURE YOU ADD TO YOUR MACROS!*

COOKING INSTRUCTIONS

  • Put Heat on Medium
  • Place Sofrito, Red Pepper, Green Pepper, Olive Oil, Pigeon Peas, Onions, Adobo, Sazon, Minced Garlic, and Garlic Powder in the Pot and Let it Sauté for 2-3 Minutes Til Heated
  • Add the Water and Stir the Ingredients
  • Before Adding the Rice, Make Sure You Rinse the Rice with Water
  • When the Water Starts to Boil, Add the Rinsed Rice and Stir a Few Times
  • Cover the Pot With a Piece of Aluminum Foil and the Pot Cover to Keep the Moisture in
  • After 2-3 Minutes, the Water Should be Soaked Into the Rice
  • Turn the Rice and Reduce the Heat to Low at this Time
  • Keep Checking the Rice to Ensure it Does Not Stick Too Much. (It Might Stick a Little at the Bottom and That is Normal)

NUTRITION

  1/2 Cup 1 Cup
Protein: 3 6
Carbs: 23.5 47
Fiber: 1.5 3
Sugar: .5 1
Fat: 1 2
Sodium: 208.5 417
 

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