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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

    1/1 Photo of Arroz Con Gandules (Rice and Pigeon Peas)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    threeovens's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin.
    2. 2
      Cook until sofrito reduces and starts sizzling, about 5 minutes.
    3. 3
      Stir in the neck bones, peas, and rice until everything is lightly covered with oil.
    4. 4
      Add enough broth to cover rice and bones by the width of two fingers.
    5. 5
      Cover with a banana leaf, if using, folding as necessary to fit into the pot.
    6. 6
      Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos).
    7. 7
      Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes.
    8. 8
      Remove leaf and fluff with fork; serve hot.

    Ratings & Reviews:

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

    Serving Size: 1 (234 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 564.9
     
    Calories from Fat 18
    31%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.6 mg
    0%
    Sodium 2565.0 mg
    106%
    Total Carbohydrate 116.0 g
    38%
    Dietary Fiber 8.0 g
    32%
    Sugars 0.1 g
    0%
    Protein 18.8 g
    37%

    The following items or measurements are not included:

    achiote oil

    sofrito sauce

    pork neck bones

    alcaparrado

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