Vegan Arroz con Gandules

🛒 Ingredients

• Olive Oil 30 g · 270 kcal
• Vegan Sofrito 120 g · 80 kcal
• Tomato Sauce (no sugar added) 227 g · 60 kcal
• Canned Pigeon Peas (drained) 250 g · 220 kcal
• Medium Grain White Rice (uncooked) 300 g · 1080 kcal
• Vegetable Broth 720 g · 30 kcal
• Pitted Green Olives (sliced) 40 g · 60 kcal
• Adobo Seasoning (without pepper, no MSG) 15 g · 20 kcal
• Sazón con Achiote (without MSG) 8 g · 15 kcal
• Fresh Cilantro (for garnish) 10 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the vegan sofrito and cook for 3-5 minutes, stirring occasionally, until fragrant.
2. Stir in the tomato sauce, drained pigeon peas, Adobo seasoning, and Sazón con Achiote. Cook for another 2-3 minutes to allow the flavors to meld.
3. Add the uncooked white rice to the pot and stir well to coat every grain with the sauce. Pour in the vegetable broth and bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
5. Once cooked, turn off the heat and let the rice rest, covered, for 5 minutes. Then, gently fluff the rice with a fork, stir in the sliced green olives, and garnish with fresh cilantro.