RECIPE: ARROZ CON GANDULES
Sharing the Love: The Irresistible Flavors of Arroz Con Gandules
There's something magical about the way food can take us back to cherished memories and transport us to faraway places. For me, one dish that holds a special place in my heart is the classic Puerto Rican recipe of Arroz Con Gandules. As someone who is proudly half Puerto Rican, sharing this extraordinary recipe is not just about cooking delicious food, but also about sharing a part of my heritage and the love that goes into each dish.
Growing up with this traditional dish, I learned firsthand the art of preparing it from my Puerto Rican grandmother. The secret lies in the careful balance of spices, aromatic sofrito, and the unique combination of fluffy rice and tender pigeon peas. Arroz Con Gandules is more than just a recipe; it's a connection to my roots and a tribute to the rich culture of Puerto Rico. Every time I cook this dish, I'm reminded of the vibrant colors of the island, the lively music, and the warm embraces of loved ones. It allows me to bring a piece of Puerto Rico into my own kitchen, regardless of where I may be in the world. I hope you come to love this dish as much as I do, please tag me on instagram if you make it at home. @chefcandice
Arroz Con Gandules (serves 8-10)
ingredients:
1 Tb Achiote Oil
1/3 c diced ham
1/3 c sofrito
2 Tb Tomato Paste (or 1/3 cup tomato sauce)
1 Tb chicken bouillon powder ****if using water instead of chicken broth
1 packet sazon con culantro y achiote (or 1 TB if you make your own)
2 tsp italian seasoning
1 Tb kosher salt
2-3 Bay leaves
1 can (15 oz) gandules, drained
2 c extra long rice, rinsed (Mahatma is my go-to brand)
3.5 cup Chicken Broth (or water)
Plantain Leaf**optional
directions:
In a caldero, or rice pan of your choosing, over high heat add the oil. When it is hot, add the ham and saute for about 45 seconds.
Stir in the sofrito and saute until fragrant (about 30 seconds) then stir in the tomato paste, chicken bouillon powder*, sazon, italian seasoning, and salt.
Add the gandules and stir into the sauce in the pot. Allow to saute for about 1 minute then add in the rice. Fold the rice into the mixture in the pot, just a few folds to get everything mixed together. Do not over mix or the rice will be gummy.
Add the broth* and bay leaves. Give the mixture one good stir, stirring from the bottom of the pan to mix everything together. Do not over stir, or the rice will be gummy.
Bring the mixture to a boil and allow the liquid to evaporate to the point where you can start seeing the rice poking out over the top of the liquid. At this point, working from the outside in, push the rice into a mound at the center of the pot.
Cover with a plantain leaf* and then the lid of the pot. Reduce the heat to low and allow to cook for 25 minutes. After 25 minutes, DO NOT remove the lid. Turn off the heat and allow the rice to steam for another 25 minutes.
Provecho!
