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    Gandule Rice

    A dish that you will commonly find served alongside the Puerto Rican Pastelles. It is a hearty dish eaten just as is. A savory and flavorful sofrito cooked with rice and pigeon peas.

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    4.6 from 10 votes

    GANDULE RICE

    A dish that you will commonly find served alongside the Puerto Rican Pastelles. It is a hearty dish eaten just as is. A savory and flavorful sofrito cooked with rice and pigeon peas.
    Prep Time15 mins
    Active Time50 mins
    Total Time1 hr 5 mins
    Course: Main Course
    Cuisine: American, Hawaiian
    Keyword: dish, puerto rican pastelles, savory, flavorful, sofrito, rice, pidgeon peas, gandule rice, hearty gandule rice
    Yield: 8 Servings.
    Author: Deirdre K Todd

    Materials

    • 1/2 c. achiote oil
    • 1/2 lb. pork shoulder, chopped
    • 4 cloves garlic, chopped
    • 1 large onion, chopped
    • 1 green bell pepper, seeded, diced
    • 1/2 c. green onion, chopped
    • 1 medium green bell pepper, seeded, diced
    • 2 bunches fresh cilantro, chopped
    • 1 TB dried oregano, crushed
    • 1/2 tsp. salt
    • 1/2 tsp. freshly ground black pepper
    • 1/2 tsp. ground cumin
    • 1/2 tsp. curry powder
    • 1/2 tsp. chili powder
    • 1 (8 oz.) can tomato sauce
    • 2 (14.5 oz) cans chicken broth
    • 3 3/4 cups rice, rinsed and drained
    • 2 (15/16 oz.) cans gandule beans(pidgeon peas), drained
    • 2 (4 oz.) cans sliced olives, drained

    Instructions

    • In a large saucepan over medium heat; brown pork and garlic in oil.
    • Add onions, bell pepper and cilantro.
    • Stir in seasonings, tomato sauce and broth; bring to a boil.
    • Add rice, beans and olives.
    • Reduce heat; cover.
    • Simmer 30-40 minutes; until rice is cooked through.
    • Check periodically if additional stock is needed.
    • Serves 8-10.

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