Arroz Con Gandules

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients

Spice blend;

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1 tablespoon Adobo 
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2 1/2 teaspoons Sazón
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2 teaspoons onion powder
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2 teaspoons granulated garlic
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1 teaspoon dried oregano leaves
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3/4 teaspoon black pepper
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1/4 cup cilantro 
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Arroz Con Gandules

1 cup pork chop, diced into small chunks

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1/4 cup olive oil
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3 cups long grain rice
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1/2 cup sofrito
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1/2 cup tomato sauce
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1 tablespoon minced garlic
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6 green olives
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1 diced yellow onion
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1 diced red bell pepper
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1 teaspoon chicken bouillon base
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2 cups of chicken bone broth plus water from can of gandules

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15.5 ounce can gandules
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salt or adobo to taste
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cilantro to taste (optional)
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Directions

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rinse rice throughly before cooking
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In a caldero, dutch oven or a large pot add in olive oil over medium high heat

when oil begins to simmer add in pork, stirring frequently. Cook pork for 3-4 minutes or just until it begins to brown

add onion and bell pepper to pot and stir. let sauté for 2 minutes or until it pepper starts to soften

stir in the rinsed rice into the pot, allow the rice to sauté in the rendering from the pork and olive oil.

toss rice frequently as it toast so it doesn’t burn. Stir frequently. Continue to sauté for 2-3 minutes or until the grains of rice look glossy.

add sofrito to the pot. Continue to sauté, making sure the scrape the bottom of the pot to keep the rice from sticking.

if rice is sticking to the bottom of the pot turn the heat down to medium, or medium low.

add the tomato sauce, spice blend, the chicken bone broth, and the gandules to the pot

fill empty gandules can with water and add that to the pot as well

stir to make sure the rice and liquids are well combined

next, add the olives, capers and chicken case. Stir everything well and make sure it is well incorporated.

Boil then steam the rice;

allow the water to bowl until the surface of the rice begins to peak through; this can take about 8 to 10 minutes over medium/ medium-high.

once the water has evaporated and the top layer has peaked through the liquid fold the rice fro the outside corners of the pot into the center- all around the pot.

spread the rice back down into an even layer in the pot and reduce cooking to heat to low

lay a piece of tinfoil over the top of the pot, overlapping the sides of the pot. Press the lid of the pot firmly on top of the tinfoil. Sandwiching it between the pot and the lid. This creates a tight seal which steams the rice.

Steam the rice for 20 minutes over low heat.

after 20 minutes fold the rice again. Taste it and the rice should be soft and tender

if the rice is still hard after 20 minutes of steaming pour 1/4 cup of water in and seal it up again. steam for additional 10 minutes over low heat

if the rice is mushy, continue to cook it uncovered for 10 minutes to dry it out a bit

when ready to serve scoop the rice and dish it out. Top with cilantro if desired.

Serve as an entree or as a side dish

To store leftovers: transfer arroz to a food storage container and keep it safely in the fridge for 3 days