Gandules & Rice (Puerto Rican Rice & Beans)
Level: Difficult Yield: 8 - 10 servings
This authentic Puerto Rican recipe’s been handed down generation after generation and shared with me, by my friend Efrain. Efrain doesn’t use a written recipe; he just knows based on years of watching his family making it and then making it for his family.
Tonight, I made this for Lynn; you could taste the love and history in all the ingredients and how it all came together in a perfect dish.
This dish pairs great with Pernil shown in the picture above
INGREDIENTS
Sofrito
About equal parts peppers and onion (by volume, not weight). I use about 2 peppers and one onion.
1 head of garlic (you want 8-12 cloves)
1/2 to 1 bunch of cilantro, depending on size
Process in blender or food processor until paste like consistency (if using blender you might need a little bit of regular oil to get it going.
For the Rice
~ 2.5 Pounds Rice
~ 2 Quarts Water (you probably won’t use it all)
¼ Cup Salt
Sofrito-use all that you made. The more you put the better it will taste. This is where people miss the boat, they don't use enough
8 oz Pork (any will do)
Oil for bottom of Rice Pot
1/2 - 8 oz can Tomato Sauce
2 - 16 oz cans Gandules (pigeon peas)
Sazon-2 envelopes
1/2 - 3/4 cup Vegetable Oil (canola, veg or corn will work)
DIRECTIONS
In Water Pot
Bring about 2 Quarts Water to a boil. You probably won't use all
In Rice Pot
Heat oil make sure the entire bottom is covered and a little more
Render pork in medium heat until very brown
Add sofrito and salt and Sautee in medium heat until water evaporates stirring occasionally, this can get dry
Add tomato sauce and sazon and sautee a few minutes stirring occasionally
Add Gandules (do not drain) and allow to come to a simmer/boil stirring occasionally (be careful that heat is not too high or it will scorch)
When you see some bubbling raise the fire (to high, but not BLAZING) add the rice. Some people say that you should wash the rice. I usually do not wash it. When you wash it, it doesn't stick as much when you put it in the refrigerator, but that's no big deal. I find the finished product the same.
Stir the rice to coat completely
Add boiling water until the level of the water is about an inch above the rice
Stir to mix
Put flame on medium high until the water evaporates. DO NOT stir during this time. Keep an eye on this cause sometimes it happens quickly
The bottom may start to crisp slightly, the crispy bits… the family always goes for this part first!
Once the water evaporates stir the rice and cover
Lower heat to very LOW and cover
Cook for 20 minutes. Do NOT touch or check on it
After 20 minutes stir, re-cover and cook for an additional 20 minutes
The rice should be perfectly done; If the rice a bit too hard, add another 10 minutes
NOTES:
If the rice is too mushy it means you added too much water or that you covered it before the water had evaporated, and now you know for next time
The only real thing you might want to alter next time is the salt. Some people like it a little saltier. I said about 1/4 cup, but I really don't measure
