Arroz con gandules
It wasn’t until I started this brand that I was aware of where my food influences came from. I grew up in the South Bronx of New York and its an eclectic mix of folk. Sofrito and garlic wafted the hallways by 3pm after school in my building. We had a really nice babysitter who would have fully prepared meals ready for us by the time we got home. I always knew whenever that huge silver Caldero was on the stove that she had made my favorite and I was taking a Tupperware with me. This rice dish has a short ingredient list but it is not shy on flavor. Consider it a hug from your fave abuela. SIP Delia. ENJOY!
Ingredients:
2 garlic cloves, smashed and diced
1/2 cup green sofrito
1/2 cup salted pork (chorizo, bacon is fine)
1 achiote and culantro packet (Goya orange packs)
1/2 cup diced tomatoes
1 can gandules (pigeon peas), drained
1 tsp cumin, onion, garlic, adobo seasonings
10 whole olives (chopped or left whole) 1/4 cup olive juice brine
3 cups long grained rice (rinsed)
2 - 3 cups water
Chop your chorizo or pork into pieces and brown until cooked through. Set cooked pork to the side, leaving the drippings in your pan.
Add garlic, sofrito, seasonings, diced tomatoes and achiote packet - cook until fragrant, about 5-7 mins then add pigeon peas.
Add olives and brine to the simmering beans, let beans come to a boil and soften a bit. This should take about 10 mins. Taste your liquid and salt as needed.
Add rice, stirring frequently to incorporate seasonings
Add water. Cover and cook for 30 mins
Tips for perfect rice:
Rinse your rice. I know this is a controversial step but it gets rid of the extra starch and your rice won’t be sticky.
This recipe adds liquid to the dish on top of the water needed. Start with 2.5 cups of water and gauge if you will need more water to cover the rice
A good ratio to keep in mind for rice to water is usually 1:1
Keep the lid ON! no lifting, no peeking.. Let the rice do it’s thing
If your rice is a little sticky after the water has evaporated, lay your rice on a large baking sheet tray and put it in a 200 degree oven for 15 mins. Fluff, increase the heat to 350 for an additional 10 mins.