Spanish yellow rice with pigeon peas
Place water in a pot. Add Pigeon Peas, tomato sauce, sofrito, chicken bouillon cubes, vegetable oil, hard salami and sazon. Bring to a boil. Add rice. Wait till it dries, cover with aluminum foil and the pot cover, this will help cook the rice thoroughly and quicker.
food will be ready to serve with any side dish as you please in 30 min.
1/2 package of hard salami (cooking ham can be substituted).
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 6 | ||
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Calories: 472 | ||
Calories from Fat: 112 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 7.7mg | 2 % | |
Sodium 514.6mg | 18 % | |
Potassium 739mg | 19 % | |
Total Carbohydrate 76g | 22 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 69.2g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 472
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