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RECIPE
7 INGREDIENTS3 STEPS20MIN

Rice and Pigeon Peas

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This is a very popular dish in Puerto Rican culture, and easy to make!

20MIN

Total Time
Cooking with Tovia
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3 3/4 cups
Water
2 cups
1 cup
Pigeon Peas , drained
2 Tbsp
Oil
1 Tbsp
Adobo Seasoning
2
Chicken Bouillon Cubes
1 pckg
Goya® Sazon con Culantro y Achiote
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Nutrition Per Serving
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CALORIES
570
FAT
8.1 g
PROTEIN
15.1 g
CARBS
110.1 g

Directions

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Step 1
Into a saucepan, add Water (3 3/4 cup), Short Grain White Rice (2 cup), Pigeon Peas (1 cup), Oil (2 tablespoon), Adobo Seasoning (1 tablespoon), Chicken Bouillon Cube (2), Goya® Sazon con Culantro y Achiote (1 package). Stir to combine. Bring mixture to a boil and cook for 5 minutes.
Step 2
Lower heat to medium. Cover and cook for an additional 10 minutes.
Step 3
Serve and enjoy!

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Nutrition Per Serving
Calories
570
% Daily Value*
Fat
8.1 g
10%
Saturated Fat
0.8 g
4%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
110.1 g
40%
Fiber
8.9 g
32%
Sugars
0.5 g
--
Protein
15.1 g
30%
Sodium
2462.6 mg
107%
Vitamin D
--
--
Calcium
79.9 mg
6%
Iron
6.4 mg
36%
Potassium
654.9 mg
14%
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