Smoky Paprika Arroz con Gandules

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy rice simmered with pigeon peas and smoky paprika, offering a deeply savory Puerto Rican classic with a hint of heat. This Puerto Rican-inspired vegetarian recipe, ready in about 30 minutes, pairs rice, pigeon peas, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Puerto Rican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup rice under cold water until water runs clear. Drain and set aside. Drain and rinse 1 can (15 oz) pigeon peas, reserving 1/4 cup liquid.
  2. Step 2: Finely chop 1/2 cup onion and mince 2 garlic cloves. Heat a large pot over medium heat, add 1 tsp paprika, and cook for 30 seconds until fragrant. Add onion and garlic, sautéing for 3 minutes until softened.
  3. Step 3: Add rice, 2 cups chicken broth, and reserved pigeon pea liquid to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed, stirring once halfway through.

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