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Arroz con Gandulez (Rice with Pigeon Peas)
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2 cups long grain rice
3 1/2 cups of boiling water
1 1/2 cups of bacon (sliced bite size)
2 Tbls. olive oil
1/4 cup sofrito *
16 ounce can of gandules (Goya pigeon peas)
1 Tbls. of capers without liquid
1/4 cup sliced manzanilla olives
1 Tbls. chopped red roasted peppers
1 ounce cooking ham or smoked ham (about 1 inch thick)
1 pork rib cut into pieces
1 one packet of Sazon with achiote Goya
4 ounces of tomato sauce
Salt to taste
Optional:
1/2 green plantain, shredded
* Sofrito:
3 cloves of garlic (crushed),
1/2 Banana or Bell pepper (chopped in fine pieces),
1 teaspoonfull oregano,
3 Cilantro leaves (chopped),
1 medium onion (chopped)
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Fry bacon in a cast iron pot with a lid until crispy. Remove bacon and set aside.
Fry ham in the bacon fat. Remove bacon and set aside.
Fry Pork rib. Remove bacon and set aside.
Remove fat and add olive oil to the pan.
Add:
Sofrito
Tomato sauce
Manzanilla Olives
Red roasted peppers
Can green peas
Sazon
Cook at medium heat stirring once or twice.
Add boiling water bring to boiling point again.
Add bacon, ham, and pork.
Cook for 5 minutes.
Optional:
If you are adding the shredded green plantain, keep 1/2 cup of the sauce and set aside and cool.
Add the rice.
The rice should be submerged one inch below the water. Start with 1 teaspoon of salt, stir and keep adding and mixing well until you are satisfied with the taste. Let the water come to a boil, cover the pot and keep the fire in medium heat until the rice absorbs the water. Once absorbed, stir gently from bottom to top, cover and turn the heat down to low.
Optional:
Add the shredded plantain to the saved sauce mix. Pour it over the rice and cover the pot. Cook in low for 15 minutes. If not adding the shredded plantain just follows instructions below. If adding plantain, take 15 minutes away from cooking time below.
Stirring once in between, cook for 25 to 30 minutes or until the rice is tender. If rice is not tender at this point add 1/4 cup of water stir gently from top to bottom and cook another 10 minutes or until tender.
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Preparation Time: 45 minutes |
Serves: 8 |
| Recipe Origin: Puerto Rico |
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Submitted by: |
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Lourdes Cordero
Maryland
United States |
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| This recipe has been viewed 7791 times. |
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