Chilean arvejas partidas con arroz is a hearty stew of split peas soaked overnight and simmered with a sofrito of onion, garlic, and carrot, winter squash, and rice until thick and tender. It takes 12 hours of soaking plus 50 minutes of cooking and serves 4 people.
It is a simple, comforting, and nutritious dish, ideal for the coldest days of autumn and winter.
How to Make Chilean Split Peas with Rice?
Like other legumes, split peas are soaked overnight and then cooked with a sofrito of onion, garlic, and carrot, giving a filling dish with lasting energy.
Nutritional Information
Each serving of split peas with rice contains approximately 280 kcal, 11 g of protein, 4 g of fat (0.5 g of saturated fat), 50 g of carbohydrates, 10 g of fiber, 5 g of sugars, 0 mg of cholesterol, and 480 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Arvejas Partidas con Arroz Recipe
Preparation: 12 hours
Cooking: 50 minutes
Servings: 4 people
Ingredients
- 3 tablespoons of rice
- 1 1/2 cups of split peas
- 1 cup of diced winter squash
- 1 onion, diced
- 1 clove of garlic, chopped
- 1/2 carrot, diced
- Sunflower oil
- Fine salt
- Black pepper
Instructions
- Rinse the split peas well in a sieve, place them in a large bowl, cover with cold water and a kitchen towel, and soak overnight for at least 12 hours.
- In a medium-large pot, heat a splash of oil over medium-high heat, add the chopped onion, garlic, and carrot, season with salt and pepper, and sauté, stirring with a wooden spoon, for about 5 minutes.
- Add the rinsed split peas and the squash, cover with cold water, bring to a boil, lower to medium heat, cover, and cook for 25 minutes. Add the rice, stir, and adjust the seasoning.
- Cook for another 10 to 15 minutes, or until the peas are very tender. Serve hot in deep bowls, with bits of bacon, sausages, croutons, or scrambled eggs if you like.
Additional Tips
Make it creamier
Lightly mash some of the cooked peas with a fork or hand blender before adding the rice.
Add aromatics
A bay leaf or a pinch of cumin while the peas cook adds depth.
No time to soak?
Boil the peas for 2 minutes, cover, let stand for 1 hour, drain, and cook as usual.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Split peas | Red lentils | 1:1 | Faster, no soaking |
| Long-grain rice | Arborio rice | 1:1 | Creamier |
| Winter squash | Sweet potato | 1:1 | Sweeter |
| Pot | Pressure cooker | 15 minutes before the rice | Much faster |
Frequently Asked Questions (FAQs)
1. Can I cook them without soaking?
Yes, but they take almost twice as long, about 1 1/2 hours. A quick soak of 2 minutes of boiling and 1 hour of resting also works.
2. Which rice works best?
Long-grain or basmati stays loose, while arborio or bomba absorbs more liquid for a creamier stew. Avoid parboiled or instant rice.
3. How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 4 days and reheat gently with a splash of water or stock. It also freezes for up to 2 months.
4. Can I use a pressure cooker?
Yes. Cook the peas for 15 minutes once at pressure, release it, add the rice, and cook uncovered for 10 more minutes.
What Are Arvejas Partidas?
Arvejas partidas are dried, peeled, and split peas (Pisum sativum), used in Chile for thick winter stews with rice and squash.
Benefits of Split Peas
Split peas are rich in plant protein and fiber and have a low glycemic index, releasing energy gradually.
Did You Know?
Peas are a good source of dietary fiber and minerals such as iron, phosphorus, and zinc.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Menestrón Soup
- Chilean Black Beans with Rice
- Chilean Porotos Quebrados
- Chilean Lamb and Pea Stew
