Arroz con Gandules y Chuletas (Rice with Pigeon Peas and Pork Chops)
Arroz con Gandules y Chuletas (Rice with Pigeon Peas and Pork Chops)
Ingredients
For the Chuletas (Pork Chops)
- 4 bone-in pork chops, about 1-inch thick
- 1 1/2 teaspoons Adobo seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon Sazon Completa seasoning
- 1/2 teaspoon black truffle sea salt
For the Arroz con Gandules (Rice with Pigeon Peas)
- 1/2 pound smoked ham, cubed
- 2 tablespoons olive oil
- 15 ounces canned pigeon peas, drained
- 1 packet sazón with annatto
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 tablespoons sofrito
- 3 cloves garlic, minced
- 2 cups long-grain white rice, rinsed thoroughly
- 3 cups water
- 1/2 teaspoon salt, or to taste
For Serving
- 1 cup corn, cooked, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 375
- 2
Pat the pork chops dry with paper towels. In a small bowl, combine Adobo seasoning, paprika, garlic powder, Sazon Completa, and black truffle sea salt. Generously rub the spice mixture over both sides of each pork chop.
⏱️ 5 min
- 3
Arrange the seasoned pork chops on the prepared baking sheet. Bake for 1 to 1 1/2 hours, or until the pork chops are super tender and reach an internal temperature of 145°F (63°C). The cooking time will vary depending on the thickness of the chops.
⏱️ 90 min•🌡️ 375
- 4
While the pork chops are baking, begin preparing the Arroz con Gandules. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the cubed ham and cook until slightly browned and crispy, about 5-7 minutes.
⏱️ 7 min
- 5
Add the drained pigeon peas to the pot with the ham. Stir in the sazón with annatto, chicken bouillon powder, ground cumin, and dried oregano. Cook for 2 minutes, stirring occasionally.
⏱️ 2 min
- 6
Stir in the sofrito and minced garlic. Cook for another 2-3 minutes until fragrant.
⏱️ 3 min
- 7
Add the thoroughly rinsed rice to the pot. Stir well to coat the rice grains with the seasonings and ham mixture.
⏱️ 2 min
- 8
Pour in the water and add the salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 25 min
- 9
Once the rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes. Then, fluff the rice with a fork before serving.
⏱️ 5 min
- 10
Serve the tender Chuletas alongside the fluffy Arroz con Gandules. A side of cooked corn can be added for a complete meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz con Gandules y Chuletas (Rice with Pigeon Peas and Pork Chops)
Ingredients
For the Chuletas (Pork Chops)
- 4 bone-in pork chops, about 1-inch thick
- 1 1/2 teaspoons Adobo seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon Sazon Completa seasoning
- 1/2 teaspoon black truffle sea salt
For the Arroz con Gandules (Rice with Pigeon Peas)
- 1/2 pound smoked ham, cubed
- 2 tablespoons olive oil
- 15 ounces canned pigeon peas, drained
- 1 packet sazón with annatto
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 tablespoons sofrito
- 3 cloves garlic, minced
- 2 cups long-grain white rice, rinsed thoroughly
- 3 cups water
- 1/2 teaspoon salt, or to taste
For Serving
- 1 cup corn, cooked, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 375 - 2
Pat the pork chops dry with paper towels. In a small bowl, combine Adobo seasoning, paprika, garlic powder, Sazon Completa, and black truffle sea salt. Generously rub the spice mixture over both sides of each pork chop.
⏱️ 5 min - 3
Arrange the seasoned pork chops on the prepared baking sheet. Bake for 1 to 1 1/2 hours, or until the pork chops are super tender and reach an internal temperature of 145°F (63°C). The cooking time will vary depending on the thickness of the chops.
⏱️ 90 min•🌡️ 375 - 4
While the pork chops are baking, begin preparing the Arroz con Gandules. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the cubed ham and cook until slightly browned and crispy, about 5-7 minutes.
⏱️ 7 min - 5
Add the drained pigeon peas to the pot with the ham. Stir in the sazón with annatto, chicken bouillon powder, ground cumin, and dried oregano. Cook for 2 minutes, stirring occasionally.
⏱️ 2 min - 6
Stir in the sofrito and minced garlic. Cook for another 2-3 minutes until fragrant.
⏱️ 3 min - 7
Add the thoroughly rinsed rice to the pot. Stir well to coat the rice grains with the seasonings and ham mixture.
⏱️ 2 min - 8
Pour in the water and add the salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 25 min - 9
Once the rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes. Then, fluff the rice with a fork before serving.
⏱️ 5 min - 10
Serve the tender Chuletas alongside the fluffy Arroz con Gandules. A side of cooked corn can be added for a complete meal.
⏱️ 1 min