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Arroz con Gandules (Rice with Pigeon Peas)

Cooking Light
Yield 10 servings (serving size: about 3/4 cup)
Look for canned pigeon peas in the Latin foods aisle at the supermarket. Serve with Roasted Pork (page 150).

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.