Description
This cozy Puerto Rican style Asopao de Gandules is the ultimate comfort food that warms from within. Made with canned gandules (aka pigeon peas) stewed with onions, peppers, olives, and rice, it’s an incredibly easy dish to throw together with inexpensive ingredients.
Ingredients
Units
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- 1 tbsp achiote oil or olive oil
- 1 small yellow onion, diced
- 1/2 red bell pepper, diced with seeds removed
- 1/3 cup sofrito
- 2 (15 oz) cans of pigeon peas, drained
- 1 (15 oz) can tomato sauce
- 1 tsp adobo seasoning
- 1 tsp sazon seasoning
- 2 tsp salt
- 4 cups water
- 1/2 cup pimento olives
- optional: 1/2 cup short to medium grain white rice
- optional toppings: cilantro, lime juice, avocado, pique
Instructions
- Sauté veggies. Warm the oil to a pot over medium heat before adding the onion and bell pepper. Sauté until the onion begins to soften.
- Add gandules and other seasonings. Toss in the sofrito, gandules, and seasonings. Stir to combine and bring to a simmer before adding the tomato sauce and all of the water. Turn the heat up to high and bring the liquid to a boil.
- Add olives and rice and stew. Once the liquid begins to boil, add in the olives and rinsed rice. Give everything a stir before covering the pot and turning the heat down to low.
- Stew until the rice is cooked. Stew everything together covered on low until the rice is fully cooked, about 15-20 minutes. Uncover and stir everything together, adding water if necessary. Season with salt and pepper to taste and enjoy with sliced avocado, tostones, lime juice or pique and fresh cilantro.
Notes
If you choose to skip the rice, use 3 cups of water instead of 4.