Photo: Pille R. Priske
Arroz con Gandules (Rice with Pidgeon Peas)
22 ingredients
20 min + 30 min
10 servings as a side dish
openrecipes
Estimated Nutrition (whole recipe, rough)
1249
Calories
95g
Protein
49g
Fat
107g
Carbs
Counts 18 of 23 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cubanelle Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pigeon Pea | not in our table | 0 |
| Water | not in our table | 0 |
| Leaf | not in our table | 0 |
| Annatto | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup Achiote Oil (recipe below)
- 1 cup Sofrito (recipe below)
- 3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives
- 3 tablespoons fine sea or kosher salt
- 1 tablespoon cracked black pepper
- 2 teaspoons ground cumin
- 1½ pounds smoked pork neck bones or smoked turkey wings or one smoked ham hock (We smoked our own turkey pieces)
- One 13-ounce bag frozen pigeon peas or one 15-ounce can pigeon peas, drained
- 6 cups long grain rice
- Beef Broth, homemade or store-bought and/or water as needed (about 8 cups)
- 1 banana leaf, optional
- 1 cup olive oil
- 2 tablespoons achiote (annatto) seeds
- 2 medium Spanish onions, cut into large chunks
- 3 to 4 Italian frying peppers or cubanelle peppers
- 16 to 20 cloves garlic, peeled
- 1 large bunch cilantro, washed
- 7 to 10 ajices dulces (see note below), optional
- 4 leaves of culantro (see note below), or another handful cilantro
- 3 to 4 ripe plum tomatoes, cored and cut into chunks
- 1 large red bell pepper, cored, seeded and cut into large chunks
- * If you can’t find ajices dulces or culantro, up the amount of cilantro to 1 ½ bunches
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes