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Ingredientes
- 1/2 lb Dry gandules (pigeon peas) rinsed
- 3 c. Water
- 1 ounce Salt pork minced small
- 2 x Garlic cloves peeled and crushed
- 1 Tbsp. Extra virgin olive oil
- 1 med Red bell pepper cored, seeded,
- Â Â and minced small
- 1 med Green bell pepper cored, seeded,
- Â Â and minced small
- 1 med Yellow onion minced small
- 1 med Tomato minced small
- 1 Tbsp. Annatto Oil see * Note
- 1 c. Uncle Ben's converted rice
- Â Â Freshly-grnd black pepper to taste
- 2 c. Cool water
- Â Â Salt to taste
Direcciones
- In a small pot bring the gandules and 3 c. of water to a boil. Cover, turn off the heat and allow to stand for 1 hour. Drain the peas, reserving the water.
- In a 6-qt pot saute/fry the salt pork, ham and garlic in the extra virgin olive oil for a few min. Add in both bell peppers and the onion, cover and cook over medium heat till the onion begins to turn transparent.
- Add in the tomato, liquid removed gandules and 1 1/2 c. of the reserved water. Simmer, covered, over low heat for 15 min till peas are almost tender and most of the liquid is gone.
- Stir in the Annatto Oil, rice, black pepper and 2 c. of cool water. Bring to a boil and simmer, covered, for 15 to 20 min till liquid is absorbed and rice is tender. Add in salt if needed.
- This recipe serves 8 as a side dish.
- Comments: This substantial dish is a staple in the Puerto Rican household, found at the dinner table as often as potatoes are in this country.
- Please note which if you can't find pigeon peas, also called gandules, try black-eyed peas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 8 servings | |
| Calories 140 | |
| Calories from Fat 43 | 31% |
| Total Fat 4.79g | 6% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 60mg | 3% |
| Potassium 130mg | 4% |
| Total Carbs 21.71g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.73g | 1% |
| Protein 2.35g | 4% |
