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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
  • 1/2 lb pork (cut into little cubes like 1/2 inch big, like pork shoulder or boneless leg of pork, etc.)
  • 1 green bell pepper (small, finely minced)
  • 1 onion (medium, finely minced)
  • 6 garlic cloves (mashed to a paste, through a garlic press)
  • salt (to taste at least 2 teaspoons)
  • 1 tsp ground cumin (to taste don't over do it for this dish or it will over power it)
  • 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
8 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 560 Calories from Fat 80
% Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat
Cholesterol 20mg 7%
Sodium 130mg 5%
Potassium 990mg 28%
Total Carbohydrate 95g 32%
Dietary Fiber 9g 36%
Sugars less than 1g
Protein 24g
Vitamin A 2%
Vitamin C 25%
Calcium 10%
Iron 35%
* 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

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