Arroz con Gandules (Rice with Pigeon Peas)

Ingredients

  • 1 teaspoon annatto oil (see 'Caribbean Pantry,' page 144) or olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 (4-ounce) boneless center-cut loin pork chop, cubed
  • 2 cups uncooked medium-grain rice
  • 1 cup water
  • 1/4 cup lean smoked ham, cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 2 (14-ounce) cans less-sodium beef broth
  • 1/2 cup Spanish stuffed olives, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 (15.5-ounce) can pigeon peas

Description

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