Arroz con Gandules Recipe (Puerto Rican Rice with Pigeon Peas)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Puerto Rican rice dish combining long-grain rice with pigeon peas, seasoned with sofrito, olives, and capers with pieces of ham and pork. Flavorful enough to serve as a main or traditional as a side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound pigeon peas (gandules, rinsed and soaked overnight, then cooked until tender)
- 1 tablespoon olive oil (or use achiote oil)
- 1/4 pound salt pork (chopped (or use bacon))
- 1/4 pound lean ham (chopped)
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 1/4 cup sofrito
- 1 cup chopped green olives
- 3 tablespoons capers
- 2 cups medium or long grain rice (rinsed at least 3 times)
- 2 ounces tomato paste
- 2 cups chicken broth (or use the reserved liquid from soaking the beans)
- Salt and pepper to taste
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1466mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 373mg
- Calcium
- 46mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1466MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.