Ingredients and Weight:
- Jasmine rice: 2 cups (360g)
- Chicken broth: 4 cups (960ml)
- Pigeon peas (gandules): 1 can (15 ounces or 425g), drained and rinsed
- Tomato sauce: 1 cup (240g)
- Green bell pepper: 1 (120g), diced
- Onion: 1 (160g), diced
- Garlic: 2 cloves (6g), minced
- Sazon seasoning: 1 tablespoon (7g)
- Olive oil: 2 tablespoons (30ml)
- Salt and black pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large skillet, heat the olive oil over medium heat.
- Add the onion, bell pepper, and garlic and cook until softened, about 5 minutes.
- Stir in the rice and season with Sazon, salt, and pepper. Cook for 1 minute, stirring constantly.
- Add the chicken broth, pigeon peas, and tomato sauce. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Fluff the rice with a fork and serve immediately.
Nutritional Information:
- Calories: 250 per serving
- Protein: 10g
- Carbohydrates: 45g
- Fat: 5g
- Sodium: 500mg
Dish Characteristics:
- Savory and flavorful
- Colorful and appetizing
- Fluffy and slightly spicy
User Comments:
- "This was a hit at our party! It had just the right amount of spice and the pigeon peas added a nice texture."
- "I'm not a big fan of rice dishes, but this one was surprisingly delicious. The combination of flavors was perfect."
- "Easy to make and perfect for a weeknight meal. I added a bit of extra bell pepper for color and crunch."
Special Precautions and Tips:
- If you don't have pigeon peas, you can substitute black beans or kidney beans.
- For a spicier dish, add a pinch of cayenne pepper.
- Be sure to simmer the rice until all the liquid has been absorbed. Overcooked rice will be mushy.
