Arroz con Gandules
Arroz con Gandules
Ingredients
For the Flavor Base
- 2 tablespoons vegetable oil
- 1 pound pork chop, boneless, diced into 1/2-inch pieces (or 1 pound ham or salami, diced)
- 8 ounces tomato sauce
- 1/2 cup sofrito
For Seasoning and Liquid
- 2 packets sazón seasoning with annatto
- 1 tablespoon adobo seasoning
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon dried oregano
- 15 ounces canned pigeon peas (gandules), undrained
- 2 cups low-sodium chicken broth
For the Rice and Herbs
- 2 cups long-grain white rice, rinsed thoroughly
- 1 packet sazón seasoning with annatto, for additional color
- 1/4 cup fresh cilantro, chopped
- 2 fresh culantro leaves, chopped
- 1 banana leaf, cut to fit the pot (optional, but recommended for flavor and moisture)
Instructions
- 1
Heat the vegetable oil in a large caldero or heavy-bottomed pot over medium-high heat. Add the diced pork chop (or alternative meat) and brown on all sides, about 5 to 7 minutes. Remove any excess fat if desired.
⏱️ 7 min
- 2
Reduce heat to medium. Stir in the tomato sauce and sofrito. Cook for 2 to 3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 3
Add the 2 packets of sazón seasoning, adobo seasoning, kosher salt, and dried oregano. Stir well to combine with the meat and sauce. Pour in the undrained can of pigeon peas and the low-sodium chicken broth. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Add the thoroughly rinsed long-grain white rice to the pot. Sprinkle in the additional 1 packet of sazón seasoning for extra color, along with the chopped fresh cilantro and culantro leaves.
⏱️ 2 min
- 5
Give the ingredients ONE good stir to combine everything. It is crucial not to overmix, as this can lead to sticky rice. Place the banana leaf directly over the rice mixture, ensuring it covers as much surface as possible.
⏱️ 1 min
- 6
Cover the pot tightly with its lid. Reduce the heat to low and cook undisturbed for 25 to 30 minutes. Do NOT open the lid, peek, or stir during this time; allowing the rice to steam without interruption is key to achieving a perfectly fluffy texture.
⏱️ 30 min
- 7
Once the cooking time is complete, remove the pot from the heat and let it rest, still covered, for an additional 5 minutes. Carefully remove the lid and banana leaf, then gently fluff the arroz con gandules with a fork before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz con Gandules
Ingredients
For the Flavor Base
- 2 tablespoons vegetable oil
- 1 pound pork chop, boneless, diced into 1/2-inch pieces (or 1 pound ham or salami, diced)
- 8 ounces tomato sauce
- 1/2 cup sofrito
For Seasoning and Liquid
- 2 packets sazón seasoning with annatto
- 1 tablespoon adobo seasoning
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon dried oregano
- 15 ounces canned pigeon peas (gandules), undrained
- 2 cups low-sodium chicken broth
For the Rice and Herbs
- 2 cups long-grain white rice, rinsed thoroughly
- 1 packet sazón seasoning with annatto, for additional color
- 1/4 cup fresh cilantro, chopped
- 2 fresh culantro leaves, chopped
- 1 banana leaf, cut to fit the pot (optional, but recommended for flavor and moisture)
Instructions
- 1
Heat the vegetable oil in a large caldero or heavy-bottomed pot over medium-high heat. Add the diced pork chop (or alternative meat) and brown on all sides, about 5 to 7 minutes. Remove any excess fat if desired.
⏱️ 7 min - 2
Reduce heat to medium. Stir in the tomato sauce and sofrito. Cook for 2 to 3 minutes, allowing the flavors to meld.
⏱️ 3 min - 3
Add the 2 packets of sazón seasoning, adobo seasoning, kosher salt, and dried oregano. Stir well to combine with the meat and sauce. Pour in the undrained can of pigeon peas and the low-sodium chicken broth. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Add the thoroughly rinsed long-grain white rice to the pot. Sprinkle in the additional 1 packet of sazón seasoning for extra color, along with the chopped fresh cilantro and culantro leaves.
⏱️ 2 min - 5
Give the ingredients ONE good stir to combine everything. It is crucial not to overmix, as this can lead to sticky rice. Place the banana leaf directly over the rice mixture, ensuring it covers as much surface as possible.
⏱️ 1 min - 6
Cover the pot tightly with its lid. Reduce the heat to low and cook undisturbed for 25 to 30 minutes. Do NOT open the lid, peek, or stir during this time; allowing the rice to steam without interruption is key to achieving a perfectly fluffy texture.
⏱️ 30 min - 7
Once the cooking time is complete, remove the pot from the heat and let it rest, still covered, for an additional 5 minutes. Carefully remove the lid and banana leaf, then gently fluff the arroz con gandules with a fork before serving.
⏱️ 5 min