Arroz con Gandules
Arroz con Gandules
Ingredients
- 1 tablespoon olive oil
- 1/4 pound pork shoulder, cut into small pieces
- 1/2 cup sofrito
- 2 tablespoons tomato sauce
- 1 packet sazon, con azafran
- 1/4 cup alcaparrado, (olives & capers)
- 1 can gandules, (pigeon peas), drained
- 1 1/2 cups water
- 4 cups chicken broth
- 2 cups medium grain rice
- as needed salt, to taste
Instructions
- 1
Heat a large pot over medium heat. Add the olive oil to the pot.
⏱️ 1 min
- 2
Add the diced pork shoulder to the hot oil. Cook, stirring occasionally, until the pork is browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the sofrito and tomato sauce. Mix these ingredients well with the browned pork and cook for 2 minutes, allowing the flavors to meld.
⏱️ 2 min
- 4
Add the sazon (con azafran), alcaparrado (olives and capers), and the drained can of gandules (pigeon peas) to the pot. Stir everything together to combine.
⏱️ 2 min
- 5
Pour in the water and chicken broth. Mix all the ingredients thoroughly.
⏱️ 1 min
- 6
Increase the heat to high and bring the mixture to a rolling boil.
⏱️ 3 min
- 7
Once boiling, add the medium grain rice to the pot. Stir the rice into the liquid, ensuring it is evenly distributed.
⏱️ 1 min
- 8
Add salt to taste. Stir again to combine and ensure the salt is distributed throughout the mixture.
⏱️ 1 min
- 9
Bring the mixture back to a boil, then immediately reduce the heat to low. Cover the pot tightly with a lid.
⏱️ 1 min
- 10
Let the arroz con gandules cook undisturbed for 25-30 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 30 min
- 11
After the cooking time, remove the lid. Fluff the rice gently with a fork before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz con Gandules
- 1 tablespoon olive oil
- 1/4 pound pork shoulder, cut into small pieces
- 1/2 cup sofrito
- 2 tablespoons tomato sauce
- 1 packet sazon, con azafran
- 1/4 cup alcaparrado, (olives & capers)
- 1 can gandules, (pigeon peas), drained
- 1 1/2 cups water
- 4 cups chicken broth
- 2 cups medium grain rice
- as needed salt, to taste
Instructions
- 1
Heat a large pot over medium heat. Add the olive oil to the pot.
⏱️ 1 min - 2
Add the diced pork shoulder to the hot oil. Cook, stirring occasionally, until the pork is browned on all sides, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the sofrito and tomato sauce. Mix these ingredients well with the browned pork and cook for 2 minutes, allowing the flavors to meld.
⏱️ 2 min - 4
Add the sazon (con azafran), alcaparrado (olives and capers), and the drained can of gandules (pigeon peas) to the pot. Stir everything together to combine.
⏱️ 2 min - 5
Pour in the water and chicken broth. Mix all the ingredients thoroughly.
⏱️ 1 min - 6
Increase the heat to high and bring the mixture to a rolling boil.
⏱️ 3 min - 7
Once boiling, add the medium grain rice to the pot. Stir the rice into the liquid, ensuring it is evenly distributed.
⏱️ 1 min - 8
Add salt to taste. Stir again to combine and ensure the salt is distributed throughout the mixture.
⏱️ 1 min - 9
Bring the mixture back to a boil, then immediately reduce the heat to low. Cover the pot tightly with a lid.
⏱️ 1 min - 10
Let the arroz con gandules cook undisturbed for 25-30 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 30 min - 11
After the cooking time, remove the lid. Fluff the rice gently with a fork before serving immediately.
⏱️ 1 min