1/2 Photos of Brown Rice and Pigeon Peas (Arroz Con Gandules)
Mary the Disturbed Stick Woman's Note:
This is one of my favorite recipes of any kind. It's tasty, healthy, easy, quick, and I'm happy eating it for days on end. It's based on a Goya recipe that I adapted to use brown rice for better nutritional value. If you want to eat more whole grains but just can't find appetizing ways to prepare them, give this a try. It can also be made with long-grain white rice if you prefer (not jasmine rice or anything like that, just the ordinary kind). The canned pigeon peas and sazon can both be found in the latino/hispanic/international section of most US supermarkets.
My Private Note
Units: US | Metric
- 1Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
- 2Stir in all remaining ingredients except rice. Bring to a boil.
- 3Stir in rice, cover, and reduce heat to a simmer. Simmer until rice is tender (about 40-45 minutes if you're using brown rice, 25-30 minutes if you use white rice.
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Nutritional Facts for Brown Rice and Pigeon Peas (Arroz Con Gandules)
Serving Size: 1 (218 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 519.2
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 1.2 g
- Cholesterol 2.9 mg
- Sodium 187.9 mg
- Total Carbohydrate 95.3 g
- Dietary Fiber 13.3 g
- Sugars 1.9 g
- Protein 21.7 g
The following items or measurements are not included:
sazon goya with coriander and annatto