Arroz Con Gandules (Rice and Pigeon Peas)
35 mins (prep 5, cooking 30)
12 ingredients
10-15 servings
This is a traditional Christmas Eve dish from Puerto Rico. Most people add the alcaparrado (olives and capers) at the beginning of cooking. I think this makes the dish taste "funny." I stir in the olives and capers at the end of cooking which I think makes for a cleaner flavor. This recipe is based on one by Daisy martinez. Look at Achiote Oil for the achiote (annatto) oil and Sofrito (Daisy Martinez) for the sofrito, or use your favorite or get store-bought. This recipe makes a lot.

Categories:  <-60-mins , side-dish , pasta,-rice-and-grains , rice , north-american , long-grain-rice , puerto-rican , caribbean , time-to-make ,
Share on Newzsocial



Serving Size (330.83 g)
Servings 10
Amount per Serving
Calories 837.05 Calories from Fat 203.76
% Daily Value *
Total Fat 22.64g 348.34%
Saturated Fat 5.79g 289.25%
Trans Fat 0.0g %
Cholesterol 7.57mg 25.24%
Sodium 49165.76mg 20485.73%
Total Carbohydrate 116.21g 387.37%
Dietary Fiber 3.88 g 155.4%
Sugars 28.41 g %
Protein 41.56g 831.18%
Vitamin A 1.89IU% Vitamin C 0.0mg%
Calcium 140.16mg% Iron 5.87mg%
*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:
sofrito sauce, cracked black pepper, ground cumin, pork neck bones, pigeon peas, banana leaves, pimento-stuffed green olives