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Name: Arroz con Gandules
Total time: 50 min
Yield: Serves 6
Cuisine: Puerto Rico
Ingredients: 400 g long-grain white rice; 400 g pigeon peas, drained; 120 ml sofrito; 3 tbsp annatto oil; 60 ml tomato sauce; 40 g green olives, sliced; 1 tbsp capers; 80 g salt pork or ham, diced; 500 ml chicken broth; 1 tsp salt; 1 bay leaf; 2 tbsp cilantro, chopped

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Puerto Rico50 minServes 6طُبخ من قبل

Arroz con Gandules

المكوّنات12

long-grain white rice400 g
pigeon peas, drained400 g
sofrito120 ml
annatto oil3 tbsp
tomato sauce60 ml
green olives, sliced40 g
capers1 tbsp
salt pork or ham, diced80 g
chicken broth500 ml
salt1 tsp
bay leaf1
cilantro, chopped2 tbsp

حبوبخضارتوابل وصلصاتأخرىفاكهةلحوم

طريقة التحضير

Rinse the rice until the water runs mostly clear, then drain well.
Heat the annatto oil in a wide pot and brown the salt pork or ham.
Stir in the sofrito and tomato sauce and cook for 2 minutes.
Add the pigeon peas, olives, capers, bay leaf, salt, and broth; bring to a boil.
Stir in the rice, return to a boil, then cover and cook on low for 20 minutes.
Turn off the heat and let the rice steam, covered, for 10 minutes.
Fluff with a fork, discard the bay leaf, and fold in the cilantro before serving.