Arroz con Gandules (Rice & Pigeon Peas)
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
6 lbs. 4 oz. Brown rice, long grain, regular, dry or 11 lbs. 8 oz. Brown rice, instant, dry
1 – 1 ¼ gallon(s) Water
3-#10 cans (1 ½ gallons + 1 cup) Pigeon Peas, canned, drained, rinsed
2 ½ cups Tomato sauce, reduced sodium
2 ½ Tbsp. Vegetable stock/bouillon
⅔ cup Olive or vegetable oil
1.76 oz. Sazon Goya seasoning or scratch Sazon Goya seasoning
Scratch Sazon Goya seasoning
1 ½ tsp Coriander, ground
1 ½ tsp Cumin, ground
1 ½ tsp Turmeric
1 ½ tsp Garlic powder
1 ½ tsp Salt
1 tsp Oregano
1 tsp Black pepper
⅔ cup Sofrito Sauce or scratch Sofrito sauce
Scratch Sofrito sauce
⅔ cup Bell pepper mix, frozen
⅓ cup Onion, chopped
7-10 Garlic cloves
1/3 cup Cilantro leaves
2/3 cup Water
Servings: 100
Ingredients
12 lbs. 8 oz. Brown rice, long grain, regular, dry or 23 lbs. Brown rice, instant, dry
2-2 ½ gallons Water
6-#10 cans (3 gallons + 1 pint) Pigeon Peas, canned, drained, rinsed
1 quart + 1 cup Tomato sauce, reduced sodium
⅓ cup Vegetable stock/bouillon
1 ⅓ cup Olive or vegetable oil
3.5 oz. Sazon Goya seasoning or scratch Sazon Goya seasoning
Scratch Sazon Goya seasoning
1 Tbsp. Coriander, ground
1 Tbsp. Cumin, ground
1 Tbsp. Turmeric
1 Tbsp. Garlic powder
1 Tbsp. Salt
2 tsp Oregano
2 tsp Black pepper
1 ⅓ cup Sofrito Sauce or scratch Sofrito Sauce
Scratch Sofrito sauce
1 ⅓ cup Bell pepper mix, frozen
⅔ cup Onion, chopped
14-20 Garlic cloves
⅔ cup Cilantro leaves
1 ⅓ cup Water
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Heat oil in a tilt skillet, kettle or in a large pot using a stove top; add water, bouillon/stock, tomato sauce, sofrito sauce Sazon Goya. Mix and bring to a boil.
2. Add the pigeon peas and dry rice. Stir mixture, cover tightly with a lid.
*There will be less liquid than normal to cook rice. Do not add more water at this point.
3. Let simmer on low heat for 20 minutes. Check after 15 minutes and add another pint of water, if the consistency is dry.
4. Transfer to serving pans. Garnish each pan with cilantro.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Portion 1 ½ cups per serving.
Each serving provides ½ cup starchy vegetable or 2 meat/meat alternates and 2 ounce equivalent grains.
OR
Portion 3/4 cups per serving.
Each serving provides 1 meat/meat alternate, 1 ounce equivalent grains and ¼ cup vegetable.
Nutrition information per 1 1/2 cup serving
Calories: 334 Total Fat: 6g Saturated Fat: 1g Monounsaturated Fat: 3g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 61g Fiber: 9g Total Sugar: 3g Protein: 10g Sodium: 357mg Vitamin A: 6μg Vitamin C: 24mg Calcium: 60mg Iron: 2mg Folate: 87μg
