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Arroz con Gandules

Arroz con gandules is a Puerto Rican dish made with rice, pigeon peas and pork, cooked in the same pan with sofrito.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 people
Calories: 196 kcal
Course: Main Course
Cuisine: North American , Puerto Rican

Ingredients

  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
  • 4 cups parboiled white rice , medium grain
  • 3 cups water
  • 12 oz. pigeon peas , cooked or canned
  • 3 oz. salt pork , cut into small cubes
  • 1 small onion , grated
  • 2 tablespoons chopped cilantro
  • 4 tablespoons vegetable oil
  • 4 tablespoons sofrito
  • ½ cup tomato sauce
  • 1 packet achiote seasoning , sazón culantro y achiote
  • 10 whole green olives , pitted
  • 1 teaspoon cumin
  • salt
  • pepper
Equipment
  • Dutch oven

Instructions

    Cup of Yum
  1. Rinse the rice thoroughly with clean water to remove as much starch as possible. Drain and reserve.
  2. Pour the vegetable oil into a non-stick Dutch oven and heat it over medium heat.
  3. Then add the cubed salt pork and sauté for a few minutes, stirring until fried.
  4. Remove salt pork from the pot and set aside.
  5. In the same pot, without removing the fat, add the onion and sauté over medium heat for 2 minutes, stirring frequently.
  6. Add the sofrito, tomato sauce, achiote seasoning, cumin, olives, cilantro and pigeon peas.
  7. Cook, stirring the mixture for about 3 minutes.
  8. Add the water and bring it to a boil.
  9. Finally, add the rice and the fried salt pork. Season with black pepper and stir everything.
  10. Place a sheet of aluminum foil over the Dutch oven and then cover with the Dutch oven lid.
  11. Cook the rice for 30 minutes over low to medium heat without opening the lid at all.
  12. Before serving, stir the rice and add salt to taste.