Vegan Arroz Con Gandules

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Rice with pigeon peas! A favorite of mine growing up in a puerto rican home :) again, i'm only a 16 year old guy trying not to starve due to a carnivore mom so cut me some slack! **the nutritional value recipezaar calculated is completely off. Trust me.*

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Steps

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If rice is too wet but soft , continue cooking in 4 minute intervals until perfect.

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If rice is hard , add some tablespoons of broth and continue cooking in 4 minute intervals.

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If texture resembles mashed potatoes , throw out and start over.

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In a larger saute pan with lid , add equal parts of butter and olive oil to saute vegetables.

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Turn stove to medium heat.

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Dice onion , garlic , and seed and dice red bell pepper.

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Saute bell pepper and onion for about 3 minutes.

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Add garlic , saute for another 40 seconds.

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Add 1 / 2 teaspoon of sea salt and 1 / 2 teaspoon black pepper.

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Stir to combine.

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Add 1 cup of rice with the vegetables , mix to combine and coat the rice with oil and butter mixture.

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Saute shy of 1 minute.

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Add two cups of vegetable broth and the other cup of rice.

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Drain gandules and capers , add to rice and broth.

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Add bouillon cube , sazon con azafran , 1 teaspoon of sea salt , and capers.

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Add last cup of broth and stir to combine extremely thoroughly for even cooking.

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Ingredients

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white rice, vegetable broth, vegetable bouillon cubes, sazon con azafran seasoning, red bell pepper, onions, garlic cloves, capers, black pepper, olive oil, pigeon peas, sea salt, vegan butter