"A Puerto Rican dish with local Hawaiian flavor. Labor intensive, but also delicious. One ingredient, pigeon pea, is Native to Africa and is also called 'Congo pea' and 'no-eyed pea'; achiote seeds are slightly musky-flavored seeds of the annatto tree, available whole or ground in East Indian, Spanish and Latin American markets. Buy whole seeds when they're a rusty red color; brown seeds are old and flavorless. Achiote seeds are also called 'annatto' which, in its paste and powder form, is used in the United States to color butter, margarine, cheese and smoked fish." — B. Mason
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pork shoulder, cubed
achiote (annatto) seeds
chopped fresh cilantro
ground black pepper
2 (8 ounce) cans
1 (15 ounce) can
pigeon peas, drained
black olives, pitted and halved
uncooked calrose rice, rinsed
I love it but it can be made a lot easier with Sazon packets and Sofrito all products from goya.com
The sofrito substitutes the onion, cilantro, garlic and black pepper. You need only add a few tablespoons of it!
This recipe dose not require alot of prep. All the prep is when you make real Sofrito( Culantro,cilantro,Bell peppers,Sweet jamican peppers,onions,and garlic) for a non fancy sofrito mix. as for the rice, start with aluminum rice pot. Vege oil bring to simer add sofrito tomato paste and/or tomato sauce add meat pork shoulder or smoked ham with skin and fat for that colestoral loving puerto rican authentic taste right of abuelas FOGON(wood stove). After simmering all for 15min add water,pigeon peas(gandules)green olives and some cappers. Turn heat up to high. When it's a boiling(big bubbles) add rice(long grain pref) let all come to a boil and water level to drop about 1/2inch above the rice. Turn heat down to medium and cover. Stir ocasionaly Short on recipe since we all like it diffrent but thats the standered hibaro puerto riqueno Arroz con gandules, minus the green olives and cappers that more for special occasions.
This is a great receipe. I did not cook it in a pot, instead I put it in the oven for about 2.5 hours. It did not burn like it does over the stove, I baked it at 450, then turned it down the last 45 minutes well worth the wait and it saved me from all the scrubbing...
I learned to make arroz con gondules from my mother-in-law who is full Puerto Rican. You do not need to use so much oil, I use from 1/4 to 1/2 cup only for 3 cups of rice. I also use long grain rice and green olives, never black. A real plus to cutting down time for this is making up safrito (chopping in food processor, onion, green pepper, garlic, olive oil and cilantro and freezing them in ice cube trays - use one cube for every 1 and 1/2 cups of rice). I also sazon and tomato sauce about 1/4 cup.
Much prep time needed, but well worth the effort. Everyone loved it!! Just 2 hints--"real" Puerto Ricans use green olives!! When stirring the rice during the cooking process, be careful not to scrape the burnt rice off the bottom of the pot--this will cause the entire pot of rice to take on a burnt taste. Good Luck!!
For all the newbies. Go to the bodaga(store)and buy Goya sofrito, sazon, beans and pinch of salt and pepper 3 cups of rice, some hamon or bacon and your straight.... tonto
Yum yum yum! It came out great....just like I remember it from a old family friend that moved here from Puerto Rico.
Loved it! Worth standing in the kitchen for! Really ono (delicious) it reminds me of my grandma's rice. I will be making it this way again and again from now on. Thanks for sharing it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 615
** Calories from Fat: 249
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