vegan arroz con gandules
around two tbsp extra virgin olive oil
around half cup onion, diced small
around half cup bell pepper, diced small
two - four cloves garlic, minced
about one tsp cumin
about half tsp ground coriander seed
about an eighth of a tsp chipotle chile powder
about a fourth of a tsp turmeric
about three-fourths of a tsp of salt
15 oz can green pigeon peas (Goya brand) aka gandules, undrained
around two tbsp tomato paste
three and a half cups water
two cups white rice
Saute the first group of ingredients for a few minutes. Then add the spices. Saute a minute more. Then add everything else. Bring to a boil. Cover and simmer on very low for 18 or 19 minutes.
We use organic onion and bell pepper form our garden. The pepper is Purple Beauty.
The spices I list can be replaced by one packet of Sazon Goya con Culantro y Achiote.
Green pigeon peas aka gandules can be hard to find. Go to the Mexican part of the grocery store though I think they are not Mexican. They are Caribbean.
You can use half cup tomato sauce instead of tomato paste. Just eliminate half cup of the water.
Actually it gets burnt a little tiny bit on the bottom. So I guess I haven't perfected it yet. But this is close, and maybe in a thicker pan it wouldn't burn?