6 Serves
115 Mins
43 g
58 g
16 g
Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
Ingredients, vitamins, and health benefits
Vegetable Oil
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Vitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
283 µg / 400 µgCalcium
95 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
844 mg / 4,700 mgSodium
976 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Add the sofrito to the pot and sauté until fragrant, then stir in the tomato sauce and pigeon peas.
Stir in the long-grain white rice, coating it thoroughly with the oil and sauce mixture.
Pour in the chicken broth and season with salt and pepper. Bring the mixture to a boil.
Reduce heat to low, cover the pot with a lid, and simmer until the rice is tender and the liquid is absorbed.
Fluff the rice gently with a fork and serve hot.
Soffrito
Pigeon Peas
Tomato Sauce
Long Grain White Rice
Salt
Black Pepper
Chicken Broth
Vitamin A
66 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
283 µg / 400 µgCalcium
95 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
844 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
28
g25
g24
g
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SenegaleseZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgAlcohol
0 g