Arroz con Gandules
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Unrated
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 people
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Calories
196 kcal
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Course
Main Course
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Cuisine
North American, Puerto Rican
Arroz con Gandules
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Arroz con gandules is a Puerto Rican dish made with rice, pigeon peas and pork, cooked in the same pan with sofrito.
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Ingredients
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- 4 cups white rice medium grain, parboiled
- 3 cups water
- 12 oz. pigeon peas , cooked or canned
- 3 oz. salt pork , cut into small cubes
- 1 onion grated, small
- 2 tablespoons cilantro chopped
- 4 tablespoons vegetable oil
- 4 tablespoons sofrito
- ½ cup tomato sauce
- 1 achiote seasoning sazón culantro y achiote, packet
- 10 green olives pitted, whole
- 1 teaspoon cumin
- salt
- black pepper
Equipment
- Dutch oven
Instructions
- Rinse the rice thoroughly with clean water to remove as much starch as possible. Drain and reserve.
- Pour the vegetable oil into a non-stick Dutch oven and heat it over medium heat.
- Then add the cubed salt pork and sauté for a few minutes, stirring until fried.
- Remove salt pork from the pot and set aside.
- In the same pot, without removing the fat, add the onion and sauté over medium heat for 2 minutes, stirring frequently.
- Add the sofrito, tomato sauce, achiote seasoning, cumin, olives, cilantro and pigeon peas.
- Cook, stirring the mixture for about 3 minutes.
- Add the water and bring it to a boil.
- Finally, add the rice and the fried salt pork. Season with black pepper and stir everything.
- Place a sheet of aluminum foil over the Dutch oven and then cover with the Dutch oven lid.
- Cook the rice for 30 minutes over low to medium heat without opening the lid at all.
- Before serving, stir the rice and add salt to taste.
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