"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Arroz con Gandules (Rice with Pigeon Peas) Recipe

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This recipe for Arroz con Gandules (Rice with Pigeon Peas), by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ariel Woodward, Project Coordinator, Ambulatory
Added: Friday, November 21, 2008

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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