Gandule Rice

Gandule Rice

31

"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."
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Ingredients

servings 615 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 27.6 g
  • 43%
  • Carbs:
  • 71.7g
  • 23%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1112 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

31
  1. 36 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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 la...

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...

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 grai...

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 t...

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!

This recipe was great. When the Puerto Ricans immigrated to Hawaii, Green olives were very expensive and not commonly stocked on grocer's shelves. This is the reason the people in Hawaii st...