Gandule Rice Recipes

Steps:

• Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil. Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside.
• To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.
• Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.

Steps:

• Wash and cook rice in rice cooker. It is recommended to use dry cooked rice versus sticky cooked rice. In a separate large pot, add olive oil and heat. Do not fry pork, allow to simmer. Add cilantro, bell pepper, tomato paste, chicken broth, garlic, salt, cumin and oregano to the pork. Continue to simmer. Once pork mixture is fully cooked, begin ʻtaste testingʻ to determine if more spices are needed. If your mixture is to your liking add pigeon peas (gandules) and olives. Turn heat down to low and prepare achiote oil. To make the achiote oil, put vegetable oil in a sauce pan and allow to heat. Once the oil is heated add the achiote seeds and gently stir. The color from the seeds will turn the oil an orange color. Try to get the oil as close to a dark orange color. You may need to add more seeds. Do not cook seeds on high heat or for a long period of time, the seeds will begin to burn and affect the taste of the rice. At this stage your rice should be cooked. Transfer your cooked rice into a metal or aluminimum pan. Use a meshed screen strainer and pour achiote oil onto rice. Discard seeds Once rice is completely orange add the pork mixture. Use a large spoon to evenly mix all ingredients. Once again, ʻtaste testʻ the finished gandule rice, you may need to add salt. If you want rice to be more moist, you may add more chicken broth at this time as well. If not consuming at this time, if your rice cooker has a warm setting you may keep rice in the cooker or refrigerate once it cools down. To reheat, use microwave safe dishes. NOTE: This recipe is based on estimated measurements. All ingredients are listed as is. It is your choice to decrease or increase ingredients according to your liking. 5 cups of cooked rice added with pork mixture yields approximately 8-10 servings.

Steps:

• In a Dutch oven, cook Sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.

Steps:

• To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
• Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
• Bring the mixture to a boil, then add the rice. Cook for 15-20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
• Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
• Serve the arroz con gandules warm alongside dishes of your choice.
• Enjoy!

Steps:

• Rinse the rice with cold water, drain and set aside.
• Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
• Before serving, fluff the rice and add the cilantro.