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So I was asked a ton of times by friends, Hey Tony when are you going to make Puerto Rican rice(Arroz Con Gandules)? So here it is, and what timing too! My dad decided to visit and when I told him what I was making he made sure I wasn’t doing it the wrong way(Not only is he the guy who taught me but he was a cook for over 35 years)!! This is an AWESOME side dish that you will love!
A special thanks to Chef Erica’s from Buffalo, NY for the beautiful plated dish in the photo.
Arroz Con Gandules
One of the most classic of the Puerto Rican dishes out there.
Ingredients
- 1/2 Cup Canola Oil
- 3/4 Cups Achoite/Annatto Seed
- 2 Cups Rice
- 2 Cans Gandules/Pigeon Peas
- 1 Cup of Sofrito cilantro based
- 4 Cups of water
- 3 packets Goya Chicken Bouillon
Instructions
- Heat Oil over high flame. Add Achiote into heated oil, cook until oil is a deep red. Strain seeds from oil and pour oil into the pot you will cook in.
- Set flame to high, pour rice into heated oil, constantly stirring so the rice doesn't burn or stick to bottom of pot. Let it cook for about 5 minutes.
- Drain Gandules mixing the reserve liquid from can with water to make the 4 cups needed later in the recipe.
- Pour Gandules into the rice continuing to stir until completely mixed in.
- Pour Sofrito into pot mixing it completely in, and allow to cook for a couple of minutes.
- Pour the 4 Cups of water into pot, stirring everything together.
- Add in the 3 packets of Chicken Bouillon.
- Cover, allow to cook on low heat for 15-20 minutes.
- Turn heat to low, uncover and stir. Allow to cook for another 5-10 minutes uncovered, occasionally stirring to prevent burning.
Notes
I almost always have this with a Jibarito, but served it for the family with pork chops this time round.
If you want fresh home made Sofrito here is the recipe for you
http://youtu.be/s9IZT3v1P2Y
If you want fresh home made Sofrito here is the recipe for you
http://youtu.be/s9IZT3v1P2Y
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