GANDULE RICE

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GANDULE-RICE
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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.

GANDULE-RICE
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5 from 2 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
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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