Gandule Rice
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
524
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).