My Puerto Rican Abuelas Arroz Con Gandules Recipe Is A Latinx Holiday Staple
DOñA FELIPA'S PUERTO RICAN ARROZ CON GANDULES
Steps:
- Add the oil to a pan and set the burner to medium heat. When the oil is nice and hot, add the salt pork slices. Cook for 5 minutes, until they are golden brown. Scoop out and place on a plate with paper towel.
- Into the pan with the same oil, add the garlic, sofrito, olives and achiote sazón packets. Stir to mix and let it all actively sizzle, without burning, for about 3 minutes.
- Transfer the oil mixture to a large caserola or Dutch oven. Add the red peppers and saute for 3 minutes.
- Meanwhile, rinse the rice in water, one time. Add the rice and water to the large pot with the oil mixture and red peppers. Stir and bring to a low boil. Add can of gandules or pigeon peas with their liquid. Stir, bring to low boil and cover again.
- Let cook for 15 minutes. Lift the lid and check on the rice-to-water ratio. If it's too liquidy, take a big kitchen spoon and take out excess water. If it's too dry, add a large kitchen spoon-ful of water. Cover and cook for 3 to 4 last minutes.
- Turn off the burner. Cover the pot tightly with tinfoil and then cover with the lid on top of that. Secure tightly. Let the pot sit for 15 to 20 minutes.
- At this point, Dona Felipa takes me into her living room and we listen to music from the greats of the 1930s and 1940s of Puerto Rico.
- Está listo, she decides. Doña Felipa lifts the pot lid and removes the lid. She turns the rice over once or twice to make sure it's cooked evenly throughout. She tastes it to see if needs a final pinch of salt or adobo-and deems it ready to serve. We admire its gold-rust beautiful color. It looks and smells delicioso.
Nutrition Facts :
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