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

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    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    12 mins

    30 mins

    Mary the Disturbed Stick Woman's Note:

    This is one of my favorite recipes of any kind. It's tasty, healthy, easy, quick, and I'm happy eating it for days on end. It's based on a Goya recipe that I adapted to use brown rice for better nutritional value. If you want to eat more whole grains but just can't find appetizing ways to prepare them, give this a try. It can also be made with long-grain white rice if you prefer (not jasmine rice or anything like that, just the ordinary kind). The canned pigeon peas and sazon can both be found in the latino/hispanic/international section of most US supermarkets.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
    2. 2
      Stir in all remaining ingredients except rice. Bring to a boil.
    3. 3
      Stir in rice, cover, and reduce heat to a simmer. Simmer until rice is tender (about 40-45 minutes if you're using brown rice, 25-30 minutes if you use white rice.

    Ratings & Reviews:

    • on November 07, 2010

      55

      I used the Goya Gandules recipe last night and here are my recommended tweeks:

      1) Use Brown Basmati rice from the Indian stores because after a 45 min soak it only requires 20-25mins cooking time same as the original white rice recipe. Plus brown rice haters will not know the difference once turmeric or saffron is added
      2) I don't use Sazon b/c of the MSG and even the ones that don't have MSG have DSG. Soooo I suggest use:
      -Turmeric for yellow color or saffron if you have it
      -Goya Adobo
      -Add your own coriander powder(which I forgot oops)
      3) Use Goya's tomato sauce Spanish Style which also has some spices in it.
      4) I like turkey bacon but you can also use smoked/dried turkey neckbones or similar types of smoked/dried turkey meat. It's sooo yummy with any Caribbean rice and peas recipe Puerto Rican, Jamaican, Trini, Guyanese whatever (I forgot this too lol).

      Tonight I will be adding some camarones(Shrimp) with the coriander to the leftover rice. Hope it taste good

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2013

      45

      This was a truly delicious recipe! I prepared it as written, but we do not eat pork so I took out the bacon. It was used as a side dish to our Sofrito Chicken. Very happy with the way it turned out! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2010

      55

      Wonderful!!!! I used more bacon and substituted sofrito for the tomato sauce because thats what I had on hand. Can't wait to have the leftovers for lunch!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 519.2
     
    Calories from Fat 56
    10%
    Total Fat 6.2 g
    9%
    Saturated Fat 1.2 g
    6%
    Cholesterol 2.9 mg
    0%
    Sodium 187.9 mg
    7%
    Total Carbohydrate 95.3 g
    31%
    Dietary Fiber 13.3 g
    53%
    Sugars 1.9 g
    7%
    Protein 21.7 g
    43%

    The following items or measurements are not included:

    sazon goya with coriander and annatto

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