Arroz con gandule (rice and pigeon peas) is a classic Puerto Rican side dish! I typically serve it for dinner with chicken or fish with a simple side salad but it’s also my go-to holiday side dish! For Christmas I serve it with pernil (pork), and on Thanksgiving with turkey. Scroll down for the easy flavorful recipe!
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Quick & Easy To Make Arroz Con Gandule
Now, Franklyn and I carried down the tradition and make it for our family! Scroll down to see our Quick & Easy To Make Arroz Con Gandule Using Liquid Coconut Oil!
Similar Reader Favorite: Easy Lemon Rice
Coconut Oil is the freshest take on cooking! That’s because coconut oil is one of the most versatile cooking oils, perfect for sautéeing vegetables, drizzling on salads and even pan frying fish or chicken. Our arroz con gandule recipe tastes just as great, if not better, and we not only serve it for holidays but for lots of dinners too.
This quick & easy to make arroz con gandule using liquid coconut oil can easily be made into an arroz con habichuela by simply switching out the pigeon peas for black beans, red beans or even pink beans! Tip: You can also use a frozen vegetable mix in place of the beans!
It takes less than 30 minutes to make, it’s especially quick if you pick a pre-made rotisserie chicken and serve it with a side of green salad and avocados (we don’t eat a meal without it). This way, you can have an easy-to-make meal for any busy night!
Top your green salad with tomatoes and you have a complete meal!
Easy To Make Arroz Con Gandule Using Liquid Coconut Oil
Ingredients:
**Serves 9
2 1/2 tablespoons of Coconut Oil
1 large can of pigeon peas
1 small red pepper
Diced small onion
5 ounces of tomato sauce
2 teaspoons of chicken bouillon
3 cups of medium grain rice
3-4 cups of water
Salt and pepper to your liking
1 teaspoon of garlic powder
Instructions:
Pour oil into an aluminum pot.
Add tomato sauce, onion and red peppers, let simmer.
Pour in 3 cups of water, chicken bouillon, garlic, salt, and pepper.
Add pigeon peas and bring it to a boil
Pour in rice, and stir.
Reduce heat and bring to a soft boil. Allow liquid to evaporate and then gently stir.**Avoid stirring more than once or twice
Reduce heat to simmer and cover with lid.
Serve this quick & easy to make arroz con gandule using liquid coconut oil with your favorite meat or serve it alone with veggies and/or a salad (click here for more salad ideas).
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QUICK & EASY TO MAKE ARROZ CON GANDULE USING LIQUID COCONUT OIL
Ingredients
- 2 1/2 tbsp coconut oil
- 3-4 cups water
- 1 large can of pigeon peas
- 1 red pepper
- Diced small onion
- 5 oz tomato sauce
- 2 tsp chicken bouillon
- 3 cups medium grain rice
- Salt and pepper to your liking
- 1 tsp garlic powder
Instructions
- Pour oil into an aluminum pot.
- Add tomato sauce, onion and red peppers, let simmer.
- Pour in 3 cups of water, chicken bouillon, garlic, salt, and pepper.
- Add pigeon peas and bring it to a boil.
- Pour in rice, and stir.
- Reduce heat and bring to a soft boil. Allow liquid to evaporate and then gently stir.**Avoid stirring more than once or twice
- Reduce heat to simmer and cover with lid.
- Let rice cook for about 25-30 minutes or until rice is ready to eat.
Question: Is it tablespoons or cups for the oil?
Tablespoons
I’d not heard of liquid coconut oil before! I’ll have to look out for it 🙂 And this dish looks absolutely delicious. You’re making me hungry!!
Louise x
I use coconut oil all the time, but I have never used liquid. I will have to get some. This recipe is also great as I need to be gluten-free and I can make it with no modifications.
YUMMY!! this meal looks delish and I have never seen liquid coconut oil before. definitely checking it out next time I shop.
I didn’t know they had liquid coconut oil! We eat a lot of rice- this looks great!
I didn’t either & I’ve eaten it many times in the past. Made by Puerto Ricans . Wasn’t sure what type of beans: peas they were ?! Yum dish , though.
This sounds good! I think trying out his coconut oil should be fun. I wouldn’t mind trying it in some of my other recipes either!
Wow, that looks delicious! I’m going to have to look for that coconut oil – it’s amazing what a difference the oil you use can make .