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Arroz Con Gandules (Rice with Pigeon Peas)

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Arroz Con Gandules (Rice with Pigeon Peas)

  • 3 1/2 cups rice
  • 1/2 pound pork, sliced
  • 1 quart water
  • 1 1/2 cups pigeon peas (gandules)
  • 2 cloves garlic
  • 1 teaspoon oregano leaves
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup achiote oil
  • 1 can (13 3/4 ounces) chicken broth
  • 1 onion, chopped
  • 1/2 cup chopped parsley


Wash and drain rice. Put pork, water, and pigeon peas into a large saucepan. With a mortar and pestle or in a food processor, grind or process garlic, oregano, salt, and pepper. Stir into pork mixture. Cover and cook over medium heat for 30 minutes. In a small saucepan, combine achiote fat, chicken broth, onion, and parsley; heat until mixture boils. Stir into pork mixture. Add rice to pork mixture and simmer 15 minutes; stir well and simmer 15 more minutes. Makes 8 servings.

Approximate Nutrient Analysis per serving:
620 calories, 16 g fat, 1.5 g saturated fat, 20 mg cholesterol, 1000 mg sodium, 97 g carbohydrate, 7 g fiber, 1 g sugar, 22 g protein


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You can also use chinese parsley. Da bomb!

by ANONYMOUS on 10/8/2020