Arroz con Gandules (Rice with Pigeon Peas) Recipe Print Page

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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)

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

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