Nov 25, 2013

Jasmine Rice and Pigeon Peas

OK so I am obsessed with jasmine rice! So obsessed that I decided to make a traditional arroz con gandules (Rice and Peas) with Jasmine rice. It was a huge hit! I used the Carolina Jasmine rice and quite honestly, I don't think I will ever go back.  I tried the Trader Joe's Jasmine rice before but did not get the same result.   I also used Goya frozen Peas cause they are much fresher.  For everyday cooking I use the can gandules (peas) with good results, but when I want to make it special I go for the frozen peas. I also go that extra yard by using banana leaves to cover the rice. The aroma of the peas and the banana leaves cooking reminds me of family and home.    


Jasmine Rice & Peas

Serving Size: 1 Cup, Smart points: 5,  Cal: 147.5g,  Total Fat: 5g, Saturated Fat: .5g,  Cholesterol: 4.0mg,  Sodium: 478 mg,  Carb: 21g,  Fiber: 1.3g,  Sugar: 3.8g,  Protein: 5.8g

  • 6 Cups Carolina Jasmine Rice
  • 4 Tbsp EVOO 
  • 1 Medium Onion (diced small)
  • 2 14oz bags of Goya Frozen Gandules (Peas)
  • 8 Cubes of Sofrito (1/2 cup)
  • 1/2 tsp Ground Cumin
  • 1 Tbsp Adobo
  • 1.5 Tbsp Salt
  • 2 tsp Dried Oregano
  • 3 Envelopes Sazon w/Culantro
  • 1/2 cup Olives
  • 2 Tomatoes
  • 12 oz Smoked Ham Steak (98% fat free)
  • 2 Tbsp Goya Tomato Paste
  • 8.5 Cups of Water


In large rice pot heat EVOO, Saute onions on low heat for 10 minutes.  Add the rest of the ingredients and sauté for another 5 minutes.  This is a huge pot of rice.  Serves over 20 people easily. 

Add the 2 bags of frozen gandules (peas) and 6.5 cups water.  Let cook on medium high heat until the gandules are tender approximately 20 minutes.  Add rice and mix the rice and gandules well.  Add another 2 cups of water and mix well.  Turn the fire to medium high till the water dries.  This happens pretty quickly. 

 Lower flame and cover with banana leaves (or aluminum foil) then cover the pot.  Cook for another 30 min, turn the rice so that the bottom doesn't burn, cover and cook another 10-15 min