How To Make Gandule Pork Rice
This gandule pork rice recipe exudes both Puerto Rican and Hawaiian flavors. Unique ingredients include pigeon peas, Calrose rice, and achiote seeds.
Serves:
Ingredients
- 1cupvegetable oil
- 3lbspork shoulder,cubed
- 3tbspachiote seeds,annatto
- 2cupsonion,chopped
- 2cupsfresh cilantro,chopped
- 12garlic cloves,crushed
- 2tbspsalt
- 1tspground black pepper
- 8oztomato sauce,(2 cans)
- 15ozpigeon peas,(1 can) drained
- 15ozblack olives,pitted and halved
- 8cupscalrose rice,uncooked, rinsed
- 9cupswater
Instructions
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Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add pork and brown in oil.
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Meanwhile, place the remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until the oil becomes very dark orange or red. Remove from heat and set aside.
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To the browned pork, add the onion, cilantro, garlic, salt, and pepper. Cook to reduce veggies then add the tomato sauce, pigeon peas, and olives. Mix well.
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Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.
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Add uncooked rice and water to pork mixture; stir well. Raise the temperature to the high, cover saucepan, and bring all to a boil.
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Stir again, reduce heat to low, and cover; let cook on low for about 10 minutes. Remove cover, stir again, replace the cover, and cook for another 10 minutes; stir again.
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Remove from heat and allow to stand for 15 minutes.
Nutrition
- Calories: 606.21kcal
- Fat: 26.58g
- Saturated Fat: 5.49g
- Trans Fat: 0.09g
- Monounsaturated Fat: 15.35g
- Polyunsaturated Fat: 3.74g
- Carbohydrates: 71.12g
- Fiber: 2.32g
- Sugar: 1.75g
- Protein: 19.03g
- Cholesterol: 48.31mg
- Sodium: 784.31mg
- Calcium: 58.50mg
- Potassium: 465.85mg
- Iron: 2.60mg
- Vitamin A: 14.17µg
- Vitamin C: 11.93mg
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