Arroz Con Gandules(Rice With Pigeon Peas) Recipe

Name: Arroz Con Gandules(Rice With Pigeon Peas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. pigeon peas, soaked overnight and cooked until tender or use 1 lb. canned peas or pigeon peas Goya; 2 c. rice; 3 Tbsp. olive oil; 1/4 lb. pork, rinsed under cold water and diced (optional); 1/4 lb. lean cured ham, rinsed under cold water and diced (optional); 1 medium onion, peeled and chopped; 1 medium green bell pepper, cored, seeded and chopped; 1 Tbsp. chopped cilantro; 3 Tbsp. sofrito; 1 c. alcaparrado (olive-caper mix available in Spanish markets); 1 (8 oz.) can tomato sauce; 2 Tbsp. dry white wine (optional); salt to taste; 1 lb. small red beans, soaked overnight and cooked tender; 3 c. rice; 3 Tbsp. olive oil; 1/4 lb. salted pork, washed and diced; 1 medium onion, peeled and finely chopped; 1 medium green bell pepper, cored, seeded and chopped; salt and ground black pepper to taste; 1 Tbsp. dried oregano

Servings: persons

1 lb. pigeon peas, soaked overnight and cooked until tender or use 1 lb. canned peas or pigeon peas Goya
2 c. rice
3 Tbsp. olive oil
1/4 lb. pork, rinsed under cold water and diced (optional)
1/4 lb. lean cured ham, rinsed under cold water and diced (optional)
1 medium onion, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
1 Tbsp. chopped cilantro
3 Tbsp. sofrito
1 c. alcaparrado (olive-caper mix available in Spanish markets)
1 (8 oz.) can tomato sauce
2 Tbsp. dry white wine (optional)
salt to taste
1 lb. small red beans, soaked overnight and cooked tender
3 c. rice
3 Tbsp. olive oil
1/4 lb. salted pork, washed and diced
1 medium onion, peeled and finely chopped
1 medium green bell pepper, cored, seeded and chopped
salt and ground black pepper to taste
1 Tbsp. dried oregano

1
Drain cooked beans and set aside, but reserve 3 cups cooking liquid.
2
Wash rice under cold running water and drain.
3
Heat oil in a heavy kettle or Dutch oven.
4
Brown salt pork.
5
Add onion and bell pepper and saute for 3 minutes.
6
Stir in the rice.
7
Add beans and reserve liquid.
8
Mix and add salt, pepper and oregano.
9
Boil, uncovered, on moderate heat until water is absorbed and rice is dry (about 4 to 5 minutes).
10
Cover and simmer on low heat for 30 minutes.
11
Turn off heat and let the rice sit for 10 minutes before serving.

1673

kcal

Calories

Fat

289

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb. pigeon peas, soaked overnight and cooked until tender or use 1 lb. canned peas or pigeon peas Goya, 2 c. rice, 3 Tbsp. olive oil, 1/4 lb. pork, rinsed under cold water and diced (optional), and more.

Yes, Arroz Con Gandules(Rice With Pigeon Peas) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Con Gandules(Rice With Pigeon Peas)

How did you like this recipe?

Frequently Asked Questions