Arroz con Gandules
Servings
12 servings
Prep Time
15 minutes
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Ingredients
- 4 c. Medium Grain Rice, rinsed
- 2 ct. Plantains, peeled and shredded
- 2-4 ct. Plantain Leaves
- 4 Tbsp. Gordon Choice Olive Oil
- ½ ct. Gordon Choice Ham Steak, small diced
- ½ lb. Halperns' Pork Butt, 1" diced
- 4 Tbsp. Sofrito
- 3 Tbsp. Gordon Choice Pimiento-Stuffed Olives
- ½ c. Red Pepper Pimientos Strips
- ½ c. Markon Fresh Cilantro, chopped
- 2 ct. Sazón with annatto, envelopes
- 1 tsp. Trade East Ground Cumin
- 4 ct. Markon Garlic Cloves, minced
- 1-2 ct. Trade East Bay Leaves
- 15½ oz. Pigeon Peas/Gandules (reserve liquid from the can)
- 5¼ c Water
- 2 ct. Chicken Bouillon Cubes
- to taste Salt
Recipe Preparation
- Rinse rice well in water and set aside.
- Cut plantain leaves (soften plantain leaves by quickly passing over an open flame or electric stove).
- Heat oil over medium heat in a caldero* or 5-qt. pan.
- Add ham and pork, sauté for a few minutes until lightly browned.
- Add sofrito, olives, red peppers, cilantro, sazón, cumin, garlic and bay leaves. Stir and cook for 3 minutes.
- Add the pigeon peas/gandules, including the water.
- Add the 5¼ c. of water and chicken bouillon and bring to a boil.
- Add the rice and bring to a boil and allow water to evaporate. Stir once.
- Top the rice with shredded plantains.
- Cover the pot with plantain leaves and a lid.
- Lower heat to medium-low, let cook for 15 to 20 minutes.
- Stir one more time and cover.
- Cook for about 20 more minutes or until rice is fully cooked.
*A “caldero” (or “cauldron” in English), is a pot with rounded sides, a tight-fitting lid and superior heat distribution.
