adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gandule Rice
Gandule Rice
0 Likes
Total Time:
"Vibrant pork and rice dish infused with aromatic achiote seeds, onions, garlic, olives, and tomatoes, topped with fresh cilantro."
Ingredients:
  • 9 cups water
  • 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
Instructions:
  • In a large saucepan, heat 2 tablespoons of oil over medium-high heat. Brown the pork in the oil. In a small saucepan over medium heat, heat the remaining oil and add achiote seeds until the oil turns dark orange/red. Remove from heat and set aside.
  • Add the onion, cilantro, garlic, salt, and pepper to the browned pork and cook until the veggies reduce. Then stir in the tomato sauce, pigeon peas, and olives. Mix everything together. Pour the strained achiote/oil mixture into the pork and stir well. Reduce heat, simmer for 10 minutes on low.
  • Combine the uncooked rice and water with the pork mixture, making sure everything is well incorporated. Increase the heat to high, cover the saucepan, and bring it to a boil. Lower the heat to low, cover, and let it cook for about 10 minutes. Uncover, stir, cover again, and cook for an additional 10 minutes. Finally, remove from heat and let it stand for 15 minutes before serving.

Similar Recipes