Arroz con Gandules or Rice with Pigeon Peas combined with pork in any form is one of our traditional Puerto Rican dishes. Also, it is one of my grandson Davidsito’s favorite dish. I am giving you my version of Arroz con Gandules. The pork is the easiest part, you clean it, season it and sauté it until golden brown. If you never tried this combo, make it this week, you’ll love it!
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost: $11.05 or $2.76 per serving
Difficulty Level: _X_ Easy
Allergens, Other: Gluten Free
Ingredients for the rice: (COOK THE RICE FIRST) ($6.30)
1 ½ tbsp. of Angie’s basting olive oil (.40)
1 large Sofrito disk: (1 chopped onion, 6 chopped garlic a small piece of red pepper) (.20)
1 (15 oz.) can of Goya pigeon peas ($1.50)
1 tbsp. Angie’s dry seasoning for flavor and color (.20)
1 Goya beef or chicken bouillon in the small envelope (.15)
½ tsp. Adobo Goya (.15)
1 ½ cups of parboiled long grain rice ($1.00)
2 ½ cups of low sodium chicken or beef broth (or water) ($1.25)
¼ cup of chopped cilantro (.20)
1 avocado ($1.25
Roasted Goya Fancy Pimientos red peppers to garnish (optional)
Directions for the rice:
Ingredients for the pork Carne Frita: ($4.75)
1 pork tenderloin filet clean of all fat, cut in bite size and season. ($3.00)
1 ½ tbsp. Angie’s basting olive oil ($1.50)
1 tbsp. Angie’s dry seasoning for the pork (.25)
Directions for the pork Carne Frita:
Season the pork tenderloin bites with ½ tbsp. basting oil and 1 tbsp. of dry seasoning, refrigerate until the rice is done.
In a skillet with 1 tbsp. of my basting oil, cook the pork tenderloin bites over med, making sure they are 100% cooked, golden and tender.
By now the rice and the pork tenderloin are done, so time to slice the avocado and plate.
HACK #1: Sofrito: You can purchase Sofrito in a jar; however, is best to make it fresh at home.
My Recipe: Warning, smile, I don’t use tomato sauce. In a blender or food processor add 1 handful of fresh cilantro, rinsed and chopped, 1 chopped onion, 6 large garlic cloves, 1/2 piece of red or green pepper. (If you can find these other ingredients where you live is better, if not is ok: ajicitos dulces, culantro, and Cuban oregano). For the liquid part, add olive or avocado oil until it all blends to a soft consistency, not liquid, however, not a paste either. Store in the fridge and use it for stews and soups. How? Add 1 tbsp. of olive oil to a pan or pot, sauté briefly and add any other ingredient of your choice, i.e. beans, meets, etc.
Hack #2: Also, for the rice, instead of water I use beef or chicken broth, then I taste it to adjust for a more or less salty flavor.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.