Pigeon Peas Rice with Pork Ribs(Arroz con Gandules con costillitas de Cerdo)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 454.1
  • Total Fat: 21.4 g
  • Cholesterol: 80.2 mg
  • Sodium: 358.9 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 23.1 g

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Number of Servings: 10


    24 ozs pork ribs(24 ozs costillitas de cerdo)
    2 cans pigeon peas(2 latas de gandules)
    1 can red peppers(1 lata pimientos morrones)
    1 packet seasoning Goya( i sobre sazon Goya)
    1/2 cup tomato sauce(1/2 taza salsa tomate)
    3 tbsp sofrito Goya(3 cdas de sofrito criollo)
    7 cups water(7 tazas de agua)
    5 cups white mediumgrain rice(5 tazas de arroz grano corto)


1) In a big bowl, season the pork ribs(cubed) with Goya seaoning and cook at medium heat in a big pot until brown.( En un envase grande adobe las costillitas de cerdo,picadas, con adobo Goya; cocine a fuego mediano en una olla grande hasta que se doren.)
2) Then add water, packet seasoning, sauce, red peppers, sofrito Goya, and Pigeon Peas.(Agregue el agua, sazon Goya, salsa, pimientos morrones, sofrito Goya, y los gandules.)
3) Add salt to taste if needed.(Agregue sal a gusto si lo necesita.)
4) Let it boil for 10-15 minutes at high heat.(Deje hervir por 10-15 minutos a fuego alto.)
5) Add rice and let the water evaporate; then put a lid on it and cook at low-medium heat for 25 minutes.(Agregue el arroz y deje evaporar el agua; luego tapelo y cocine a fuego mediano-bajo por 25 minutos).
6) Wait 15 minutes and stir rice.(Espere 15 minutos y mueva el arroz.)
7) Garnish with red peppers(Adorne con pimiento morrones.)
8) Serve 8-10 portions(Rinde 8-10 porciones)

Number of Servings: 10

Recipe submitted by SparkPeople user NAIK101.

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