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Arroz Amarillo Con Gandules (Rice and Pigeon Peas)

1 1 1 1 1
Recipe by
Food.com Food.com

Ingredients

  • 15 ozs pigeon peas
  • 3 cups long grain white rice
  • 11/2 cups water (depends what type of rice if you use regular long grain rice, cup rice)
  • 3/4 lb pork shoulder (cut into little cubes like 12 inch big, boneless leg)
  • 1 green bell pepper (finely minced)
  • 1 onion (finely minced)
  • 51/2 garlic cloves (mashed to a paste through a garlic press)
  • 2 tsps salt (taste)
  • 3/4 tsp ground cumin (taste don t over do it for this dish or it will over power)
  • 1 sazon goya (con culantro y achiote)
  • 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)
Prep Time
30 min
Total Time
1 hr
Servings
7 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 620 Calories from Fat 100
% Daily Value *
Total Fat 11g 17%
Saturated Fat 1.5g 8%
Trans Fat
Cholesterol 20mg 7%
Sodium 400mg 17%
Potassium 1100mg 31%
Total Carbohydrate 104g 35%
Dietary Fiber 11g 44%
Sugars less than 1g
Protein 25g
Vitamin A 2%
Vitamin C 20%
Calcium 10%
Iron 40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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