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Rice with Guandu (Arroz Con Guandu)

Updated on August 26, 2014


Arroz Con Guandu - Rice with Guandu
Arroz Con Guandu - Rice with Guandu

Arroz Con Guandu - Very Nutricious, And Very Delicious!

First of all I want to tell you a little bit about Guandu. It is one of those things that is passed down from generation to is one of those crops where you have to save a few of the seeds for the next time you plant it...because once the plant has given its fruit, its pea, it usually does not last long and it will die soon thereafter. Guandu has been known since the time of the Egyptians. It is not only native to the Americas. Maybe it originally came from Egypt or India (I believe they eat it in India, too). Or, maybe it actually did originate in the Americas, and the Egyptians had some form of getting the Guandu through trade. Guandu seeds have been found in Egyptian tombs, even. Nevertheless, Guandu has been appreciated for a long time. And is there any wonder? It is a highly nutritious pea. It has almost a complete count of amino acids, which is what makes up a complete protein, and the leaves are used in infusions to cure certain ailments. It has more amino acids than the soybean. They say that Guandu is great for people with Sickle Cell Anemia, because it apparently prevents the cells from turning into sickle ones. But it is not only used for anemia. It is also good for many other things in the body, such as the kidneys. In Panama, Central America, there are many different varieties. There is the Guandu Morado (Purple Guandu), which will stain your rice a nice purple color, Guandu Pintado (Painted Guandu), Guandu Oloroso (Odourous Guandu), which will infuse your whole house with the strong smell of cooked Guandu when you make it, etc. There are many different types of Guandu that I haven't even tasted yet, I'll bet. When you taste them all you will definitely have a favorite. I like the Guandu oloroso. It is very nice. But even though one could cook and eat the Guandu just like you would make regular green peas, alone in a pot, in Panama one never eats Guandu "just like that." Guandu is always cooked into the rice. In Panama you do not think of eating Guandu without rice. So, this hub is to teach you how to cook rice and Guandu.

Where shall you obtain it? If you are in the United States, you might find it in a can somewhere. If you are in Panama or another Central American country, you will most likely find it in a large bowl on some woman's lap, in the middle of the market place, or outside of a supermarket, for sale by the cupful. It might cost you three or four dollars a cup. In the can in the United States, you might find it at Publix or other similar place...or maybe in a Latino Marketplace.

At any rate, you will want about a cup of Guandu, either in a can, or fresh (fresh would be by far, the one to get).


1 cup of Guandu, fresh or in a can (just use the whole can)

2 cups of raw rice

1 1/2 T. olive oil

2 T. Coconut milk (you can find this at the liquor store)

2 T Fresh Shredded fresh coconut (you can omit this step if you do not find any)

1 1/2 T. salt

2 boullion cubes, chicken (or veggie), crushed

3 Cups water

Put the olive oil and the salt into the pot where you will cook the rice. Put in the cup of Guandu. Fry it lightly in the oil. Put the raw rice in with the Guandu that is frying lightly, and also stir it around lightly frying it for about 5 minutes. Put in the 2 boullion cubes as well. Fry it around....Next, put in the three cups of water, and the coconut milk, and the shredded coconut, if you have any. Bring to a boil uncovered. Let the rice absorb most of the water. When only large water bubbles can be seen at the top of the rice, when the water is mostly absorbed, that is the moment when you should cover it. Lower the heat to simmer and cook for 20 minutes. At the end of 20 minutes it will be ready to eat. If you want to be healthy, eat this often. It will give you great protein! This is at least for four people.


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    • maricarbo profile image

      maricarbo 3 years ago

      If I could make it tonight, I would, but I'm on a diet right now! Suddenly, you think of all the great foods you can't eat! I must keep my mind off of this!

    • maricarbo profile image

      maricarbo 3 years ago

      Sandra: E possibile copiare e incollare in Google Translate e sara tradurlo per voi!

      Nicolas, wow you have a bush in your garden? It is amazing that it would thrive here in the U.S.! It can be used both ways, both dry and/or moist. In Panama, Central America, the popular way to eat it is moist, not dry.

      Maven, did you ever try it?

    • profile image

      sandra 5 years ago

      ma la ricetta in italianosi puo'avere?

    • profile image

      Nicolas 6 years ago

      I have it in my garden, it's a bush with nice yellow flowers. At first I thought it was only suitable as a green fodder but I see it's fit for human consumption!! Do you use the dry beans as if it were chickpeas or you use the green ones? Thanks a lot!!

    • maven101 profile image

      maven101 8 years ago from Northern Arizona

      Whew...When I first glanced at the Hub title I thought, OMG, now they are using guano in a recipe !! I'm certainly relived to know otherwise after reading this scruptious I'm on a Guandu hunt...Thanks, Larry