Arroz Con Gandules Con Pork Recipes

ARROZ CON GANDULES RECIPE BY TASTY

Steps:

• To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
• Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
• Bring the mixture to a boil, then add the rice. Cook for 15-20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
• Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
• Serve the arroz con gandules warm alongside dishes of your choice.
• Enjoy!

ARROZ CON GANDULES

Steps:

• Rinse the rice with cold water, drain and set aside.
• Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
• Before serving, fluff the rice and add the cilantro.

ARROZ CON GANDULES CON PORK

Steps:

• spray a large pan with Pam olive oil and add sofrito over medium heat. Cut pork tenderloin into small pieces and season with adobo (add extra pepper, garlic and onion powder if desired). Add pork tenderloin to sofrito and cook thoroughly with pan covered about 7 minutes--give and take depending on thickness of pork. Add water, sazon, capers and tomato sauce to pan and mix well. Cover pan and cook for about 4 minutes. add rice and mix well until rice is fully covered with liquid. Turn down heat to low and cover. Simmer until about half of water is absorbed (5-6 minutes). Add pigeon peas--do not stir. Cover pan. Cook until rice is about done. Add pimento peppers. Stir pigeon peas and pimento peppers into rice and cover pan. Cook until rice is cooked through and no liquid remains. Serve.
• Serves 4