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Arroz Con Gandules (Rice with Pigeon Peas)

Ingredients:

Arroz Con Gandules (Rice with Pigeon Peas)

  • 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

Directions:

  1. Wash and drain rice.
  2. Put pork, water, and pigeon peas into a large saucepan.
  3. With a mortar and pestle or in a food processor, grind or process garlic, oregano, salt, and pepper.
  4. Stir into pork mixture.
  5. Cover and cook over medium heat for 30 minutes.
  6. In a small saucepan, combine achiote fat, chicken broth, onion, and parsley; heat until mixture boils.
  7. Stir into pork mixture.
  8. 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

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