Plant-Based Arroz con Gandules
High Fiber Gluten-Free Vegan

Plant-Based Arroz con Gandules

A flavorful and hearty plant-based version of the traditional Puerto Rican dish arroz con gandules, featuring seasoned brown rice and pigeon peas.

⏱️ 15 minutes Prep Time
🍳 30 minutes Cook Time
🍽️ 4 Servings
🎯 Easy Difficulty
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Nutrition Facts

Per serving

320Calories
10gProtein
54gCarbs
10gFat

Ingredients

For 4 servings

  • 2 cups brown rice
  • 1 can (15 oz) pigeon peas, drained and rinsed
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 can (14 oz) coconut milk
  • 2 1/2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup green olives, sliced (optional)
  • Fresh cilantro for garnish

Instructions

Follow these steps for perfect results

  1. In a large pot, heat the olive oil over medium heat. Sautu00e9 the onion, bell pepper, and garlic until softened.
  2. Add the brown rice, coconut milk, vegetable broth, pigeon peas, oregano, cumin, smoked paprika, bay leaf, salt, and pepper. Stir to combine.
  3. Bring the mixture to a boil, then reduce heat to low and cover. Cook for about 25-30 minutes, or until the rice is tender and liquid is absorbed.
  4. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  5. Stir in sliced olives, if using, and garnish with fresh cilantro before serving.

Health Benefits

Nutritional advantages of this recipe

  • High in fiber to support digestive health.
  • Rich in plant-based protein from pigeon peas.
  • Coconut milk provides healthy fats for energy.