Arroz con Gandules (Rice with Pigeon Peas)

Arroz con Gandules (Rice with Pigeon Peas) Recipe
Cooking Light
Look for canned pigeon peas in the Latin foods aisle at the supermarket. Serve with Roasted Pork (page 150).


10 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 241
Caloriesfromfat 13 %
Fat 3.4 g
Satfat 0.8 g
Monofat 1.5 g
Polyfat 0.7 g
Protein 10.5 g
Carbohydrate 41.3 g
Fiber 3.7 g
Cholesterol 10 mg
Iron 2.9 mg
Sodium 282 mg
Calcium 38 mg


1 teaspoon annatto oil (see
1/2 cup chopped onion
2 garlic cloves, minced
1 (4-ounce) boneless center-cut loin pork chop, cubed
2 cups uncooked medium-grain rice
1 cup water
1/4 cup lean smoked ham, cubed
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 (14-ounce) cans less-sodium beef broth
1/2 cup Spanish stuffed olives, chopped
2 tablespoons chopped fresh cilantro
1 (15.5-ounce) can pigeon peas


Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic, and pork; sauté 5 minutes. Stir in rice. Add water and the next 4 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in olives, cilantro, and peas.

Maira Isabel Morales,

Cooking Light

September 2004
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