Arroz Con Gandules (Rice and Pigeon Peas)
75 mins (prep 15, cooking 60)
21 ingredients
6-8 servings
This recipe starts with fresh pigeon peas and I am translating it from Spanish. It comes from an old cookbook, originally published in 1954 called "Cocina Criolla" by Carmen Aboy Valldejuli who was born in 1912. So I suppose she would know Puerto Rican cooking if anyone does!

Categories:  holiday , side-dish , pasta,-rice-and-grains , rice , north-american , main-dish , christmas , <-4-hours , puerto-rican , from-scratch , caribbean , time-to-make ,
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Serving Size (432.54 g)
Servings 6
Amount per Serving
Calories 88.18 Calories from Fat 78.39
% Daily Value *
Total Fat 8.71g 80.4%
Saturated Fat 1.3g 38.91%
Trans Fat 0.0g %
Cholesterol 5.41mg 10.82%
Sodium 2926.96mg 731.74%
Total Carbohydrate 0.91g 1.83%
Dietary Fiber 0.17 g 3.99%
Sugars 0.44 g %
Protein 1.85g 22.15%
Vitamin A 44.77IU% Vitamin C 0.73mg%
Calcium 14.92mg% Iron 0.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pigeon peas, medium onion, aji, green bell pepper, medium tomato, fresh cilantro, long grain white rice