- Cooking Time: 45
- Servings: 8
- Preparation Time: 10
BackstoryThis is very traditional in Puerto Rico around Christmas time. The day of Thanksgiving is when we start cooking this dish. We take proud of our Arroz-con- Gandules. At work we all gather and bring a traditional dish, every time I cook mine rigth there in the kitchen of the break room, the president of the bank I work for, love it. He even eat the crunchy part that stick to the pot.
- 4 cups of rice
- 3 cans of gandules
- 3 cups of pork cut in cubes
- 1/2 cup of sofrito
- 1/2 cup of cilantro
- 1 can of cucunut milk
- 3 cups of water
- 1/4 cup of olives
- 2 envelops of sazon culantro & achiote
- salt and pepper to taste
- In 8 quart pot fry the pork until all pink is gone.
- add the sofrito, the olives, the sazon, salt and pepper.
- drain the water of the gandules in a mesuring cup, add the coconut milk and add water until you come up with 41/2 cups of liquid, set aside.
- add the rice to the pot, stir and then add the liquid.
- lower the heat, cover and cook until water in gone.
- Then uncover the rice stir and add the gandules, cover again and cook for 45 min.
- Before the 45 min stir the rice one more time.
- The reasson I put the pigeon peas at the end is for not to over cook them. This way they stay hole in the las minutes of the rice has been cooking.
- Add the cilantro when rice is done.