This Rice With Pigeon Peas recipe was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central, and all opinions expressed in my post are my own.
The holiday season is fast approaching, which means cooking up delicious food, but this year, I’m trying to keep everything as simple as possible when it comes to the kitchen.
This year my large family won’t be able to gather as we used to, but that doesn’t mean we will not celebrate (Thank God for modern apps that allow us to connect!), so maybe a virtual family meeting after our delicious dinner will do the trick.
Now I said that I want to keep my meal as simple as possible, but flavorful food is something that I’m not willing to compromise. I’ve found a product that can help you spend less time in the kitchen and more time with your family by adding that “cooked all day” flavor to your favorite dishes this fall and winter. Better Than Bouillon is my secret to-go ingredient. It has a wide variety of bases that can be used to your meals to the next level this holiday season.
One of my favorite flavors is Better Than Bouillon Roasted Garlic Base– I add it to my rice with guandules and it came out delicious! This base was also added to my pork tenderloin recipe, and I do have to say that the pork’s flavor was out of this world.
Here is the recipe for Rice with Pigeon Peas (Arroz con guandules)
Rice with Pigeon Peas (Arroz con Guandules)
- 3 cups long-grain rice washed and drained
- 3 tbsp Better Than Bouillon Roasted Garlic Base
- 3 tbsp vegetable oil
- 1 can of pigeon peas drained and rinsed
- 1 large Red pepper sliced
- 1 medium onion diced
- ¼ cup cilantro leaves
- ¼ tsp ground dry oregano
- 3-4 cups of water
- Rinse the rice until water comes out clean and set aside.
- In a large Caldero or Large pot (with a tight lid) over medium-high heat, add the oil and sautee the red peppers, onions, oregano, and cilantro for a few minutes. Add the pigeon peas (guandules) and Better Than Bouillon Roasted Garlic Base and stir.
- Now, add the rice and coat with the mixture.
- Add the water until the rice is covered by 1 inch of water. Let it boil until most of the water has been absorbed and evaporated. Stir and reduce the heat. Cover tightly and let the rice cook for about 15 minutes on medium-low heat before uncovering and stirring again.
- Reduce the heat to low and keep simmering for another 15 to 20 minutes or until rice is tender to the bite but holding its shape.
- Serve warm.
As you can see, this is a basic recipe for rice with pigeon peas. If you want, you can add pitted olives or capers to rice or even chopped ham, but I wanted to keep this one as simple as possible.
And remember that although holiday gatherings are looking different this year, carrying on traditions of cherished family recipes and memorable comfort dishes that are full of familiar flavors can help families feel connected again.
Let us know your recipe ideas using Better The Bouillon bases, and as always…