Ingredients
- 2 cloves garlic, minced
- 1/2 green bell peppers, destemmed and seeded, small diced
- 1/4 onion, peeled and small diced
- 1/4 bunch cilantro, chiffonade
- 2 tablespoons olive oil
- 7 ounces canned crushed tomatoes, drained
- 1/4 teaspoon paprika
- 1 teaspoon ground cumin
- 1 cup cooked brown rice
- 1 cup canned gandules, drained and rinsed
- 1 cup low sodium vegetable stock
- Salt and pepper to taste
Directions
Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper mixture and sauté until soft.
Add the garlic. Sauté for another 1-2 minutes until fragrant. 5. Add the crushed tomatoes, paprika, and cumin to the pot and simmer for 5-10 minutes.
Stir in the cooked rice and vegetable stock. Add the gandules.
Cook until hot. Remove from heat and stir in the cilantro. Season with salt and pepper.
Cover and let rest for 5-10 minutes before serving.
Recipe in Action
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4 Servings
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Difficulty: Easy
Nutrition Tip 
Gandules are a plant based source of protein. All essentail amino acids are available when paired with rice.
The dish rice and peas originated in West Africa, but it has become a staple of Jamaican cuisine.
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