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Arroz con Gandules (Rice with Pigeon Peas) Recipe

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This recipe for Arroz con Gandules (Rice with Pigeon Peas) is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 teaspoon annatto oil or olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (4 ounce) boneless center-cut loin pork chop, cubed
2 cups uncooked medium-grain rice
1 cup water
1/4 cup lean smoked ham, cubed
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 (14 ounce) cans less-sodium beef broth
1/2 cup Spanish stuffed olives, chopped
2 tablespoons chopped fresh cilantro
1 (15.5 ounce) can pigeon peas

Directions:
Directions:
Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic, and pork; saute 5 minutes. Stir in rice. Add water and the next 4 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in olives, cilantro, and peas.

Personal Notes:
Personal Notes:
Look for canned pigeon peas in the Latin foods aisle at the supermarket. Serve with roasted pork.

 

 

 

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