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Nutrition Facts
Serving Size 1 (329g) Recipe makes 8 servings The following items or measurements are not included below: 1 tablespoon food coloring 10 stuffed green olives 2 teaspoons italian seasoning
Calories 641
Calories from Fat 126		(19%)
Amount Per Serving		%DV
	Total Fat 14.0g	21%
	Saturated Fat 4.8g	23%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 874mg		36%
Potassium 1363mg		38%
Total Carbohydrate 107.3g		35%
	Dietary Fiber 12.3g	49%
	Sugars 6.2g
Protein 22.6g		45%
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Arroz Con Gandules (Rice With Pigeon Peas)

Recipe #348077 | 1½ hours | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1115490
Jan 8, 2009

This is a recipe that my mother-in-law taught me how to make. It is from Puerto Rico and is a traditional dish for many meals. Gandules (or pigeon peas) is a type of bean and can be found in most Spanish or Latin stores; they are distributed and labeled by Goya. Bijol can also be found in Spanish stores, in a small yellow round container. It is a yellow food coloring spice, something like paprika or turmeric. This is a great recipe…everyone who tries it raves about it. It’s worth hunting for the ingredients…I guarantee it!

SERVES 8 (change servings and units)

Ingredients

4 ounces salt pork, cut into small cubes
4 ounces cubed ham
3 cups rice
1 (16 ounce) can tomato sauce
1 (16 ounce) can diced tomatoes
1 (16 ounce) can pigeon peas (Gandules)
1 tablespoon food coloring (Bijol)
2 tablespoons capers
10-15 stuffed green olives
1 teaspoon ground cumin
2 teaspoons italian seasoning
salt & pepper

1 cup sofrito sauce (See Step 7)

1 bunch fresh cilantro
1 red pepper
1 onion
1 green pepper
1 head garlic

Directions

1
In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
2
Add rice and sauté until rice is browned.
3
Add about ¾ cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
4
Add gandules (drained and rinsed) and 4 cups of water.
5
Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
6
Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15—20 minutes until done.
7
Sofrito: Blend 1 Bunch Cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (Leftover Sofrito can be freezed and used in beans, soups, etc.).