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Arroz Con Gandules

By mandabears on July 25, 2005

Photo by threeovens

4 Reviews

Prep Time: 5 mins
Total Time: 40 mins
Servings: 8

Photo by threeovens

About This Recipe

"This is a direct copy of the recipe on the can of Goya Green Pigeon Peas aka Gandules Verde and it is so delicious!! I usually use 1/2 cup of the ham because it is slightly healthier, but have also used smoked turkey breast."

Ingredients

2 slices bacon or 1/2 cup ham, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 garlic cloves, minced
15 ounces goya green pigeon peas, undrained
1 packet sazon goya con culantro y achiote
1/2 cup goya tomato sauce
3 cups water
2 cups rice, I use Uncle Ben

Directions

Heat a large pot over medium heat.
Add bacon(ham), onions, green pepper and cook for 3 minutes.
Add garlic and cook for 2 minutes longer.
Add remaining ingredient, except rice and bring to a boil.
Stir in rice; cover.
Simmer for 2 minutes or until rice is tender.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (228 g)

Servings Per Recipe: 8

Amount Per Serving: %
Calories 395.8
Calories from Fat 33: 38%

Amount Per Serving: %
Total Fat 3.6g: 5%
Saturated Fat 1.1g: 5%
Cholesterol 3.8mg: 1%
Sugars 1.3 g
Sodium 139.4mg: 5%
Total Carbohydrate 74.9g: 24%
Dietary Fiber 9.2g: 36%
Sugars 1.3 g: 5%
Protein 15.8g: 31%

Reviews

"This was really good and easy too! I used chicken broth and annatto oil instead of the bacon and water for flavor."

By threeovens on November 03, 2009 | 982831
"yum! not quite like my mom's but close. the basic structure of wonderful. sofrito is a great idea, will try that next time."

By SMH on January 15, 2009 | 788912
"my recipe is similar to yours instead i use beef or turkey bacon and smoke turkey in substitute to the pork. i also add olives and capers to it as well just to give it a slight twist. it's very hearty and delicious."

By tosha in pennsylvania on January 13, 2006 | 237942
"I regularly make this recipe with the substitution of 1/2 cup of sofrito instead of the green pepper. Its really delicious and we can eat it for days as leftovers."

By Needles on August 09, 2005 | 194425