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    You are in: Home / Recipes / Arroz Con Gandules (Rice and Pigeon Peas) Recipe
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    Arroz Con Gandules (Rice and Pigeon Peas)

    Arroz Con Gandules (Rice and Pigeon Peas). Photo by threeovens

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Michelle Figueroa's Note:

    Got this recipe from El Boricua.

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    Units: US | Metric


    1. 1
      Cut pork into biting sizes and season with adobo, sazon, salt and pepper to taste.
    2. 2
      In a medium size caldero (rice pot) add the oil and heat on medium heat.
    3. 3
      Add the pork and fry until almost done.
    4. 4
      Add tomato sauce, olives, sofrito, sazon, salt and pepper.
    5. 5
      Cook over for 4 minutes.
    6. 6
      Add all other ingredients, and enough water to cover the rice 1" above the rice line. Stir.
    7. 7
      Bring to a boil and cook over med/high heat until most of the water is absorbed.
    8. 8
      Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low.
    9. 9
      You can cover the rice with aluminum paper or better yet a banana leaf and then put on the cover.
    10. 10
      Cook for 30 minutes or until the rice is tender.

    Ratings & Reviews:

    • on October 06, 2010


      Very good recipe. Easily adaptable for leftover pork shoulder (I just added it in the final stir). At the last minute I realized that I was out of gandules, so used pink beans. I did miss the earthiness of the gandule so try to use that. I liked the idea of adding the banana leaf on top for the final simmer, nice touch.

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    • on October 12, 2013


      Excellent! I used a premade pernil from the supermarket, added a bit more sofrito than the recipe called for and bought yellow Spanish rice. IT WAS FAB !

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2010



    Nutritional Facts for Arroz Con Gandules (Rice and Pigeon Peas)

    Serving Size: 1 (367 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 597.6
    Calories from Fat 102
    Total Fat 11.4 g
    Saturated Fat 1.9 g
    Cholesterol 15.8 mg
    Sodium 755.0 mg
    Total Carbohydrate 98.5 g
    Dietary Fiber 12.4 g
    Sugars 1.6 g
    Protein 25.4 g

    The following items or measurements are not included:

    sofrito sauce

    sazon goya con culantro y achiote

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