Arroz con Gandules (Rice with Pigeon Peas)

Arroz con Gandules (Rice with Pigeon Peas)
Photo by Cooking Light


  • ½ cup Spanish stuffed olives, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 (15.5-ounce) can pigeon peas
  • 1 (4-ounce) boneless center-cut loin pork chop, cubed
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1 cup water
  • + 6 more ingredients
    • 2 (14-ounce) cans less-sodium beef broth
    • ½ cup chopped onion
    • 2 garlic cloves, minced
    • 1 teaspoon annatto oil (see "Caribbean Pantry," page 144) or olive oil
    • 2 cups uncooked medium-grain rice
    • ¼ cup lean smoked ham, cubed

Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic, and pork; sauté 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, cilant...

View full recipe at My Recipes


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