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Gandule Rice

SUBMITTED BY: B. Mason PHOTO BY: njmom

"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."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup vegetable oil
  • 3 pounds pork shoulder, cubed
  • 3 tablespoons achiote (annatto) seeds
  • 2 cups chopped onion
  • 2 cups chopped fresh cilantro
  • 12 cloves garlic, crushed
  • 2 tablespoons salt
  • 1 teaspoon ground black pepper
  • 2 (8 ounce) cans tomato sauce
  • 1 (15 ounce) can pigeon peas, drained
  • 15 ounces black olives, pitted and halved
  • 8 cups uncooked calrose rice, rinsed
  • 9 cups water

DIRECTIONS

  1. Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil. Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside.
  2. To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.
  3. Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2003 by GLADYS79
I love it but it can be made a lot easier with Sazon packets and Sofrito all products from... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2003 by BROKEDAMOUTH
Much prep time needed, but well worth the effort. Everyone loved it!! Just 2 hints--"real"... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2005 by Teri Yaki
Loved it! Worth standing in the kitchen for! Really ono (delicious) it reminds me of my... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2005 by BIG JESSE
The rice came out undercooked and pastey maybe it was my fault. -Big Jesse MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2003 by LAUREN_II
The recipe was an easy one that's why I chose it and I also cheated I used the Sazon flavoring... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2003 by DULCE9542
This was super easy and my hispanic husband loved it. My children thought it was too much... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by NANA5110
THE BEST EVER. WANT TO THANK THE PERSON FOR THIS WONDERFUL RECIPE. EVERYBODY THAT TASTED IT... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Smokin' Ron
This is really, really good rice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2008 by MauiGirl39
This is a great receipe. I did not cook it in a pot, instead I put it in the oven for about... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2008 by tnyrs5
This recipe dose not require alot of prep. All the prep is when you make real Sofrito(... MORE

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