Dinner Tonight: Rice with Pigeon Peas (Arroz con Gandules) Recipe

Dinner Tonight: Rice with Pigeon Peas (Arroz con Gandules) Recipe
11 Ingredients
  • 1/4 cup olive oil
  • 1/2 tablespoon annatto seeds (achiote)
  • 1/2 cup prepared sofrito (Goya brand is fine)
  • 1 1/2 tablespoons chopped alcaparrado or pimiento-stuffed olives
  • 1 1/2 tablespoons kosher salt
  • 1/2 tablespoon black pepper
  • 1 teaspoon ground cumin
  • 3/4 pound smoked pork neck bones or 1 smoked ham hock
  • 3 cups long-grain rice
  • 1 (13-ounce) frozen bag pigeon peas or one 15-ounce can pigeon peas, drained
  • 4 cups beef broth
Nutrition
670
34% daily value
6 servings
                                       
                                            balanced, high-​fiber, low-​sugar, dairy-​free
     

Fat

31% 20

Saturated

18% 4

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

31% 93

Carbs (net)

- 88

Fiber

20% 5

Sugars

- 3

Sugars, added

- 0

Protein

58% 29

Cholesterol

12% 35

Sodium

42% 1001

Calcium

8% 81

Magnesium

23% 96

Potassium

22% 1024

Iron

20% 4

Zinc

31% 3

Phosphorus

57% 401

Vitamin A

0% 4

Vitamin C

31% 28

Thiamin (B1)

56% 1

Riboflavin (B2)

35% 0

Niacin (B3)

52% 8

Vitamin B6

46% 1

Folate equivalent (total)

31% 125

Folate (food)

- 125

Folic acid

- 0

Vitamin B12

13% 0

Vitamin D

0% 0

Vitamin E

13% 2

Vitamin K

18% 21

Sugar alcohols

- 0

Water

- 254
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