Eosinophilic Esophagitis Friendly Gluten Free Arroz con Gandules
Total time1 hr 5 min
Prep time15 min
Cook time40 min
4.5(15)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- ½ cup sofrito (homemade or store-bought, gluten free verified)
- 4 oz smoked ham, diced (about ½ cup)
- 1 packet (1.41 oz) sazón seasoning (gluten free, without msg if preferred)
- 1 tsp dried oregano
- ¼ cup tomato sauce
- ¼ cup pimento-stuffed green olives, sliced
- 1 can (15 oz) pigeon peas (gandules), drained and rinsed
- 2 cups long-grain white rice, rinsed
- 2 ½ cups chicken broth
- 1 cup water
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the sofrito and diced ham and cook, stirring occasionally, until the sofrito is fragrant and the liquid has mostly evaporated, about 5 minutes.
- 2
Stir in the sazón, dried oregano, tomato sauce, and sliced olives. Cook, stirring, for 1–2 minutes until the mixture is well combined and deepened in color.
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