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1/1 Photo of Arroz Con Gandules (Rice and Pigeon Peas)
This recipe starts with fresh pigeon peas and I am translating it from Spanish. It comes from an old cookbook, originally published in 1954 called "Cocina Criolla" by Carmen Aboy Valldejuli who was born in 1912. So I suppose she would know Puerto Rican cooking if anyone does!
Units: US | Metric
Serving Size: 1 (465 g)
Servings Per Recipe: 6
The following items or measurements are not included:
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