RCI-RC.001.0014.002
Arroz con Gandules
Stewed rice with pigeon peas
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of salt pork (washed under cold water and diced)1 to 2 ounces
- of cooking ham or ham steak (washed under cold water and diced)2 to 4 ounces
- 2 to 4 tablespoons
- of gandules (they can also be found frozen or fresh in many produce stores)1 can
- 3 tablespoons
- 1 tablespoon
- 1 teaspoon
- 1 dash
- 3 tablespoons
- of long-grain white rice (washed in cold water and drained)4 cups
- 5 cups
Method
1
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add diced Spanish onions and red bell pepper, sautéing for about 5 minutes until softened and translucent.
5 minutes
2
Add minced garlic, cumin seeds, oregano, and black pepper to the pot, stirring constantly to bloom the spices for about 1 minute until fragrant.
1 minutes
3
Stir in the sofrito and tomato paste, combining thoroughly with the vegetable and spice mixture. Cook for 3-4 minutes, stirring occasionally, until the paste darkens slightly and the mixture is aromatic.
4 minutes
4
Add the chopped ripe plum tomatoes and beef, stirring to coat with the sofrito base. Cook for 5 minutes until the tomatoes begin to break down and the beef is browned on all sides.
5 minutes
5
Pour in the cold water and add the bay leaves and salt, bringing the mixture to a boil over medium-high heat.
5 minutes
6
Add the pigeon peas (gandules) to the pot, stir well, and reduce heat to medium-low. Allow the mixture to simmer for 10 minutes so the flavors meld together.
10 minutes
7
Stir in the rice, ensuring it is evenly distributed throughout the pot. Cover tightly and cook on low heat for 20-25 minutes until the rice is tender and has absorbed the liquid.
25 minutes
8
Remove the bay leaves and fold in the fresh cilantro. Taste and adjust seasoning with additional salt if needed, then serve hot directly from the pot.
2 minutes