Arroz con gandules

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    Arroz con gandules

    Arroz con gandules

    (37)
    1hr10min


    35 people made this

    About this recipe: If you like rice dishes like paella or jambalaya, you'll love this Puerto Rican pork, rice and bean dish. This is a labourious recipe, but delicious and well worth the effort. To be authentic, use pigeon peas instead of the black eye beans if you can find them.

    Ingredients
    Serves: 20 

    • 250ml vegetable oil
    • 1.3kg pork shoulder, cubed
    • 3 tablespoons achiote (annatto) seeds
    • 325g chopped onion
    • 90g chopped fresh coriander
    • 12 cloves garlic, crushed
    • 2 tablespoons salt
    • 1 teaspoon ground black pepper
    • 450g passata
    • 1 (400g) tin pigeon peas or black eye beans, drained
    • 425g black olives, pitted and halved
    • 1.5kg uncooked short grain rice, rinsed
    • 2L water

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. 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.
    2. To the browned pork add the onion, coriander, garlic, salt and pepper. Cook to reduce veggies, then add the passata, beans and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.
    3. Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to the 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.

    Annatto seeds

    Also called achiote, it can be found at Asian or Latin American shops and markets, or online. Annatto is mostly used for the vibrant colour it imparts, so in a pinch you could either omit it from the recipe or use saffron or a mixture of turmeric and paprika instead.

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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (37)

    by
    87

    I love it but it can be made a lot easier with Sazon packets and Sofrito all products from goya.com The sofrito substitutes the onion, cilantro, garlic and black pepper. You need only add a few tablespoons of it!  -  03 Jan 2001  (Review from Allrecipes US | Canada)

    by
    70

    This is a great receipe. I did not cook it in a pot, instead I put it in the oven for about 2.5 hours. It did not burn like it does over the stove, I baked it at 450, then turned it down the last 45 minutes well worth the wait and it saved me from all the scrubbing...  -  22 Jun 2008  (Review from Allrecipes US | Canada)

    by
    46

    This recipe dose not require alot of prep. All the prep is when you make real Sofrito( Culantro,cilantro,Bell peppers,Sweet jamican peppers,onions,and garlic) for a non fancy sofrito mix. as for the rice, start with aluminum rice pot. Vege oil bring to simer add sofrito tomato paste and/or tomato sauce add meat pork shoulder or smoked ham with skin and fat for that colestoral loving puerto rican authentic taste right of abuelas FOGON(wood stove). After simmering all for 15min add water,pigeon peas(gandules)green olives and some cappers. Turn heat up to high. When it's a boiling(big bubbles) add rice(long grain pref) let all come to a boil and water level to drop about 1/2inch above the rice. Turn heat down to medium and cover. Stir ocasionaly Short on recipe since we all like it diffrent but thats the standered hibaro puerto riqueno Arroz con gandules, minus the green olives and cappers that more for special occasions.  -  08 May 2008  (Review from Allrecipes US | Canada)

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