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1/1 Photo of Arroz Con Gandules (Rice and Pigeon Peas)
This is a traditional Christmas Eve dish from Puerto Rico. Most people add the alcaparrado (olives and capers) at the beginning of cooking. I think this makes the dish taste "funny." I stir in the olives and capers at the end of cooking which I think makes for a cleaner flavor. This recipe is based on one by Daisy martinez. Look at Achiote Oil for the achiote (annatto) oil and Sofrito (Daisy Martinez) for the sofrito, or use your favorite or get store-bought. This recipe makes a lot.
Units: US | Metric
Serving Size: 1 (234 g)
Servings Per Recipe: 10
The following items or measurements are not included:
pork neck bones