Arroz con Gandules (Rice with Pigeon Peas)

Cooking Light

Look for canned pigeon peas in the Latin foods aisle at the supermarket. Serve with Roasted Pork (page 150).

Yield: 10 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 13%
  • Fat: 3.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.5g
  • Carbohydrate: 41.3g
  • Fiber: 3.7g
  • Cholesterol: 10mg
  • Iron: 2.9mg
  • Sodium: 282mg
  • Calcium: 38mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Arroz con Gandules (Rice with Pigeon Peas) Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy