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    You are in: Home / Recipes / Arroz Con Gandules Recipe
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    Arroz Con Gandules

    Arroz Con Gandules. Photo by melissafrnndz

    1/1 Photo of Arroz Con Gandules

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Panamama's Note:

    This recipe is MSG free (No Sazon or Bouillon) and it is delicious. Serve with any meat, avocado and salad. I got this recipe from my Dominican Mama, Tata. The ultimate secret to good rice is the pot. Use an heavy aluminum caldero. Sold in most discount stores in the pot section.

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    Units: US | Metric


    1. 1
      Heat oil on medium heat.
    2. 2
      Add in onion, red pepper, green pepper, garlic and ajicito (aji) and 2 tablespoons of vinegar. Saute for 10 minutes on medium heat stirring every minute or so. (Do not cover until last step).
    3. 3
      Drain dry pigeon peas and reserve liquid. Add in dry pigeon peas and cook for another 5 minutes on medium heat.
    4. 4
      Add in tomato sauce and 1 tablespoon of vinegar. Bring to a boil.
    5. 5
      Add in rice, reserved dry pigeon pea liquid, water and salt. Boil on high heat until water cooks down and bubbles are popping on the surface of the rice.
    6. 6
      Break cilantro stalks in half and mix into wet rice. Cover and cook on low heat for 15 minutes or until fully cooked.

    Ratings & Reviews:


    Nutritional Facts for Arroz Con Gandules

    Serving Size: 1 (326 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 504.3
    Calories from Fat 58
    Total Fat 6.4 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 749.1 mg
    Total Carbohydrate 93.6 g
    Dietary Fiber 10.0 g
    Sugars 2.3 g
    Protein 17.5 g

    The following items or measurements are not included:


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