Arroz Amarillo Con Gandules (Rice and Pigeon Peas) Recipe

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Arroz Amarillo Con Gandules (Rice and Pigeon Peas)
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Ingredients
11
Count
Nutrition
161
Calories
Total time
60
Minutes
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Ingredients:

  • 1 (15 oz) can pigeon peas
  • 3 cups long- grain white rice
  • water (depends what type of rice if you use regular long grain rice it's 1 1/2 cups per 1 cup rice, i)
  • 5 -6 garlic cloves, mashed to a paste (through a garlic press)
  • salt , to taste at least 2 tsp
  • 1/2-1 tsp ground cumin (to taste don'tsp over do it for this dish or it will over power it)
  • 1 sazon goya con culantro y achiote
  • at least 1/4 cup olive oil (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or lard (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or bacon grease (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,)

Directions:

  1. Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside.
  2. Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready.
  3. Season pork cubes with 1 teaspoon salt (trust me) and add to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant.
  4. Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 1 teaspoon salt, 1 teaspoon Bijol , and 1/2- 1 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons.
  5. Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.
  6. Serve with whatever you want, I like it with a simple salad, of sliced tomato, cucumber, and onion dressed in lime and salt along with a meat dish that's grilled or pan-fried.
  7. NOTE:.
  8. (1)You can adjust this to your stove top, fry the pork, and make the sofrito (sautee of onion, garlic, and bell pepper) add the cleaned drained rice stir well to coat with sofrito, add water, salt, cumin, bijol, and drained can of pigeon peas, bring to a boil, stir, then cover and lower heat to low to cook for about 30 minutes covered, then open to check if it's done if so turn off heat and fluff.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 161.12 Kcal (675 kJ)
Calories from fat 128.85 Kcal
% Daily Value*
Total Fat 14.32g 22%
Cholesterol 15.51mg 5%
Sodium 12.51mg 1%
Potassium 169.21mg 4%
Total Carbs 4.98g 2%
Sugars 1.13g 5%
Dietary Fiber 1.05g 4%
Protein 3.02g 6%
Vitamin C 16.4mg 27%
Vitamin A 0.4mg 12%
Iron 6.6mg 37%
Calcium 17.1mg 2%
Amount Per 100 g
Calories 270.36 Kcal (1132 kJ)
Calories from fat 216.21 Kcal
% Daily Value*
Total Fat 24.02g 22%
Cholesterol 26.03mg 5%
Sodium 21mg 1%
Potassium 283.93mg 4%
Total Carbs 8.35g 2%
Sugars 1.9g 5%
Dietary Fiber 1.77g 4%
Protein 5.06g 6%
Vitamin C 27.5mg 27%
Vitamin A 0.6mg 12%
Iron 11.1mg 37%
Calcium 28.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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