- 1 tablespoon vegetable oil
- ½ - 1 cup sofrito sauce (prepared or homemade*)
- 1 (8-ounce) can tomato sauce
- ¼ cup tomato paste
- 1 (15-ounce) can green pigeon peas (gandules), rinsed and drained
- 1 cup carrots (fresh, frozen or canned), diced
- ½ cup green beans (fresh, frozen or canned), chopped
- 1 quart reduced sodium vegetable broth
- 2 teaspoons adobo all-purpose seasoning
- 1 ½ cups short grain brown rice, uncooked
- Cilantro sprigs to garnish (optional)
1. In a large pot, heat oil over medium heat. Add sofrito sauce*, tomato sauce, tomato paste, pigeon peas, carrots, and green beans. Cook, uncovered, about 5 minutes, until vegetables are tender but firm.
2. Add broth, adobo seasoning, and rice. Cover and bring to a boil, then reduce heat to low. Cook for about 25 minutes, until most of the water is absorbed and the rice is tender.
3. Remove rice from heat, covered, and let stand for 5-10 minutes. Garnish with cilantro sprigs, if desired.
You may substitute other beans, like red kidney beans for pigeon peas. Jarred sofrito sauce is also available. *You can buy prepared sofrito sauce in a jar, or make your own by blending 3 garlic cloves, ¼ large white onion, 1 large green bell pepper, 1 small yellow or red bell pepper, ½ cup fresh cilantro, and 1 tablespoon vegetable oil.
Serving Size:1 cup
Amount Per Serving: Calories: 241Total Fat: 3gSaturated Fat: 0gCholesterol: 0mgSodium: 228mgCarbohydrates: 46gFiber: 3gSugar: 4gProtein: 10g
Recipe by Sylvia Klinger, an award-winning author, entrepreneur and founder of Hispanic Food Communications. She loves nutrition, developing delicious healthy recipes, traveling, nature, and spending time with her family.
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