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Arroz con Gandules (Rice with Pigeon Peas)

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

Cooking Light SEPTEMBER 2004

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


  • 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.

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

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Arroz con Gandules (Rice with Pigeon Peas) recipe