Arroz Con Gandules (Rice with Pigeon Peas)

Demonstrated by:

Ingredients

3 1/2 cups rice

1/2 pound pork, sliced

1 quart water

1 1/2 cups pigeon peas (gandules)

2 cloves garlic

1 teaspoon oregano leaves

2 1/2 teaspoons salt

1/4 teaspoon pepper

1/2 cup achiote oil

1 can (13 3/4 ounces) chicken broth

1 onion, chopped

1/2 cup chopped parsley

Wash and drain rice. Put pork, water, and pigeon peas into a large saucepan. With a mortar

and pestle or in a food processor, grind or process garlic, oregano, salt, and pepper. Stir into

pork mixture. Cover and cook over medium heat for 30 minutes. In a small saucepan, combine

achiote fat, chicken broth, onion, and parsley; heat until mixture boils. Stir into pork mixture.

Add rice to pork mixture and simmer 15 minutes; stir well and simmer 15 more minutes. Makes

8 servings.

Approximate Nutrient Analysis per serving: 620 calories, 16 g fat, 1.5 g saturated fat, 20

mg cholesterol, 1000 mg sodium, 97 g carbohydrate, 7 g fiber, 1 g sugar, 22 g protein

ContentTypeRecipe