Andrew's Arroz Con Gandules (Mediterranean Low-Sodium Remix)

Why this version is better

Sodium is reduced by approximately 40–50% by replacing packaged Sazón and Adobo blends with individual spices (cumin, coriander, annatto/paprika, oregano, garlic powder) and halving capers and olives. Replacing 25% of white rice with cauliflower rice lowers the glycemic load and total carbs per serving while adding fiber. The Mediterranean fat profile is preserved through extra-virgin olive oil. Protein remains stable from gandules (pigeon peas), a Mediterranean-compatible legume.

Cooking note: Reducing white rice by ~25% and substituting half with cauliflower rice cuts carbs significantly while maintaining texture in the lower layer. Swapping store-bought sofrito (high sodium) for homemade-style fresh sofrito base and reducing/eliminating high-sodium packaged seasonings (Sazón, Adobo) with their spice components separately eliminates the primary sodium drivers. Olive oil quantity is maintained as it aligns with Mediterranean dietary principles (healthy fat source). Capers and olives are reduced in quantity since they are dense sodium contributors; their briny flavor is preserved at lower volume.