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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."
RECIPE RATING:
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(16)
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SERVINGS
(
Help
)
Servings
US
METRIC
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
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DIRECTIONS
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.
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.
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
Reviewed on Sep. 4, 2003 by GLADYS79
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GLADYS79
Sep. 4, 2003
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!
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9 users found this review helpful
I love it but it can be made a lot easier with Sazon packets and Sofrito all products from...
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Reviewed on Jul. 1, 2003 by BROKEDAMOUTH
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BROKEDAMOUTH
Jul. 1, 2003
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!!
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5 users found this review helpful
Much prep time needed, but well worth the effort. Everyone loved it!! Just 2 hints--"real"...
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Reviewed on Jul. 25, 2005 by
Teri Yaki
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Teri Yaki
Jul. 25, 2005
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!
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3 users found this review helpful
Loved it! Worth standing in the kitchen for! Really ono (delicious) it reminds me of my...
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Reviewed on Jan. 12, 2005 by
BIG JESSE
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BIG JESSE
Jan. 12, 2005
The rice came out undercooked and pastey maybe it was my fault. -Big Jesse
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2 users found this review helpful
The rice came out undercooked and pastey maybe it was my fault. -Big Jesse
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Reviewed on Mar. 24, 2003 by
LAUREN_II
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LAUREN_II
Mar. 24, 2003
The recipe was an easy one that's why I chose it and I also cheated I used the Sazon flavoring packets with coriander and achiote about 3 packets. It did take a while to cook it I eventually finished it in the microwave because I was afraid I'd burn it on the stove as it does burn on the bottom which is usual but I didn't want that burnt flavor to stay in the rice it did make a lot much more than twenty as I had more than twenty people over to eat and still had plenty to give away the flavor was good and I will try it again. Does anyone have a recipe for a much smaller batch say 4 to 8 servings instead??? Good luck
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2 users found this review helpful
The recipe was an easy one that's why I chose it and I also cheated I used the Sazon flavoring...
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Reviewed on Jan. 23, 2003 by DULCE9542
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DULCE9542
Jan. 23, 2003
This was super easy and my hispanic husband loved it. My children thought it was too much stuff mixed together but I fooled them into eating it by separating the meat from the rice. I couldn't find the peas, so I substituted garbanzo beans. I have a large family and I liked having a one pot meal. I made an green avocado salsa to eat with it. Awesome recipe!
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1 user found this review helpful
This was super easy and my hispanic husband loved it. My children thought it was too much...
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Reviewed on Aug. 29, 2002 by NANA5110
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NANA5110
Aug. 29, 2002
THE BEST EVER. WANT TO THANK THE PERSON FOR THIS WONDERFUL RECIPE. EVERYBODY THAT TASTED IT HAS ASKED ME FOR THE RECIPE.
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1 user found this review helpful
THE BEST EVER. WANT TO THANK THE PERSON FOR THIS WONDERFUL RECIPE. EVERYBODY THAT TASTED IT...
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Reviewed on Aug. 29, 2002 by Smokin' Ron
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Smokin' Ron
Aug. 29, 2002
This is really, really good rice...
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1 user found this review helpful
This is really, really good rice...
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Reviewed on Jun. 22, 2008 by
MauiGirl39
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MauiGirl39
Jun. 22, 2008
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...
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0 users found this review helpful
This is a great receipe. I did not cook it in a pot, instead I put it in the oven for about...
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Reviewed on May 8, 2008 by
tnyrs5
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tnyrs5
May 8, 2008
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.
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0 users found this review helpful
This recipe dose not require alot of prep. All the prep is when you make real Sofrito(...
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