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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:

    1 hrs 15 mins

    15 mins

    1 hrs

    threeovens's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Pigeon Peas

    • 1 lb pigeon peas, picked over and rinsed clean (fresh gandules)
    • 10 cups water, divided
    • 4 teaspoons kosher salt

    Sofrito

    Additional ingredients

    Rice

    Directions:

    1. 1
      Soak pigeon peas overnight in 6 cups of water; drain and discard water.
    2. 2
      In a large, covered pot, combine peas with 4 cups water and bring to a boil over high heat; cover, reduce heat to medium, and cook 30 minutes.
    3. 3
      Season with salt and cook 15 minutes more; drain, reserving 3 cups of the cooking liquid (you may need to add more water to end up with the 3 cups).
    4. 4
      Meanwhile, in a Dutch oven, lightly brown the bacon and ham; add in the remaining sofrito ingredients and saute, over low heat until all the ingredients are tender and the tomatoes break down.
    5. 5
      Stir in the additional ingredients and combine well; stir in the peas and rice.
    6. 6
      Add the 3 cups of reserved cooking liquid and let cook, uncovered, until almost dry (it will look like little volcanos are erupting); stir up the rice from the bottom.
    7. 7
      Cover and turn the heat down to the lowest setting and let cook 30 minutes, turning the rice, from the bottom, once halfway through cooking.
    8. 8
      NOTE: This is how the dish is supposed to be cooked. I prefer to add the olives after the last turning of the rice for a "cleaner" flavor.

    Ratings & Reviews:

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

    Serving Size: 1 (465 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 548.2
     
    Calories from Fat 27
    99%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 4.0 mg
    1%
    Sodium 1345.7 mg
    56%
    Total Carbohydrate 107.0 g
    35%
    Dietary Fiber 13.3 g
    53%
    Sugars 2.3 g
    9%
    Protein 23.4 g
    46%

    The following items or measurements are not included:

    aji bell peppers

    culantro

    achiote oil

    pimento stuffed olives

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