Vegan Arroz con Gandules
Ingredients
- 2 tbsp olive oil
- 1/3 cup sofrito or a mix of (onions, green peppers, sweet red pepper, garlic, cilantro, and culantro if available)
- 1/2 white onion, chopped
- 1 - 2 red sweet peppers, chopped
- 1 cubanelle pepper, chopped
- 1 cup chanterelle mushrooms (optional) use your favorite mushrooms or skip this ingredient
- 1 - 2 tbsp sazon I use the brand Chuleria en Pote.
- 1 tsp adobo
- pinch sea salt
- pinch dried-oregano
- 1 can pigeon peas - gandules
- 2 cups medium grain rice washed and rinsed
- 1/2 cup tomato sauce
- 1 tbsp olives stuffed with minced peppers
- 2 cups veggie broth
- 1 handful cilantro leaves, chopped
Instructions
- In a dutch oven or caldero heat olive oil over medium heat. Add sofrito and sauté for about 3 minutes.
- Add onion, peppers, and mushrooms. Cook for 3 more minutes until fragrant. Stir in pigeon peas and, add sazon (adjust to taste), adobo, salt, oregano, or any other seasoning you would like to add.
- Add rice, using a spoon or spatula fold rice to incorporate. Immediately add the veggie broth, tomato sauce, and olives. Stir just once and let it cook over medium heat until the liquid is evaporated. This will take about 8 to 10 minutes.
- Gently stir the rice from the bottom up. Lower heat to low and cook, covered, until rice is tender, about 15 minutes.
- Remove rice from the heat and turn off the stove. Gently using a spoon turn the rice from the bottom up. Cover and allow the rice to sit for a few minutes before serving.
Notes
Adjust seasonings depending on your taste.