Arroz con gandules

Arroz con gandules

Course	Meal
Place of origin	Puerto Rico
Main ingredients	rice, pigeon peas, sofrito, annatto, and pork
Cookbook: Arroz con gandules Media: Arroz con gandules

Arroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito.^[1] This is one of the signature rice dishes of Puerto Rican cuisine. Arroz con gandules is part of Puerto Rico's national dishes along with roast pork (pernil).

Preparation

This dish is mainly served during Christmas season or for special occasions. The sofrito is the most important part of seasoning the rice. In Puerto Rican cooking sofrito, which is used as a base in many recipes, typically consists of the following ingredients: The Caribbean herb known as Recao, cilantro, onions, garlic, sweet small peppers aji dulce peppers, green cubanelle peppers, and Caribbean. The day of cooking the first step is cooking the pigeon peas if they are being prepared from dried form or fresh, although the canned variety are widely available in Latino markets or supermakets in cities where there are significant Puerto Ricans . In a separate pot (caldero), annatto (achiote)-infused oil, which gives the rice and ham the dish's distinctive yellow/orange color is then heated. Pork usually in the form of salt pork, ham, or ham hocks is added. Bacon, Salchichon (salami), longaniza, or chorizo can also be used alone or in combination. The sofrito is also sauteed in the oil to release the aromatics and cooked until most of the water has evaporated while stirring gently. Olives, capers, and bay leaves are then added and cooked for an additional minute. Rice, pigeon peas, salt, black pepper, and in some recipes orégano brujo are then added and stirred until every grain of rice is coated with sofrito. Broth or water is then poured into the pot and cooked on high heat then lowered once boiling starts and covered with a plantain leaf and lid. In the countryside this is cooked over open fire pit.^[2] Note: Pigeon peas are believed to have a higher iron content than regular beans.

References

↑ Rivera, Oswald (2002). Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes. 9781568582443. p. 186. ISBN 978-1-56858-244-3.
↑ Cocina Criolla/ Puerto Rican Cookery; by Carmen Aboy de Valldejuli

External links

Wikibooks Cookbook has a recipe/module on

Arroz con Gandules

Rice dishes

List of rice dishes
List of fried rice dishes

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Taiwan	Bamboo rice pudding Bíhún Bípang Bítaibak Donfan Fried rice Glutinous rice Inn-á Khongbahpn̄g Koé Lōbahpn̄g Milkfish maw porridge Mixian Muáhji Pn̄gtang Sticky rice sausage Tainan Yufan Taiwanese sweet sticky rice Tea'ban Tihoéhkoé Turkey rice bowls Uánnkué Zàng

Japan	Agemochi Chazuke Chūkadon Donburi Gyūdon Hayashi rice Ikameshi Kamameshi Katsudon Mochi Okayu Omurice Onigiri Oyakodon Sushi Takikomi gohan Tamago kake gohan Tekkadon Unadon Yakimochi Zosui

Korea	Bibimbap Black sesame rice cake Garaetteok Gimbap Heotjesabap Hobakjuk Hoedeopbap Jatjuk Jeonbokjuk Kimchi bokkeumbap Kongbap Nurungji Tarakjuk

Southeast Asia

Indonesia/Malaysia	Bubur ayam Burasa Chwee kueh Hainanese chicken rice Ketupat Lamban Lemang Lemper Lepet Lontong Nasi ambeng Nasi bogana Nasi campur Nasi dagang Nasi goreng Nasi goreng pattaya Nasi gurih Nasi kandar Nasi kebuli Nasi kuning Nasi kucing Nasi lemak Nasi liwet Nasi paprik Nasi pecel Nasi tim Nasi tumpang Nasi uduk Nasi ulam Pulot tartal Rijsttafel Serabi Tinutuan Tumpeng Wajid

Vietnam	Bánh lá Bánh bèo Bánh canh Bánh cuốn Bánh chưng Bánh đúc Bánh hỏi Bánh tráng Bánh xèo Bun cha Bún riêu Bún bò Huế Bún thịt nướng Cơm tấm Cơm nắm Cơm rượu Gỏi cuốn Pho Rice noodles Xôi

Philippines	Bibingka Champorado Espasol Kalamay Kutsinta Palitaw Puto Sapin-sapin Suman

Other	American fried rice Bai cha Kralan Thai fried rice

Other

Category
WikiProject Food and drink

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Arroz con gandules

Preparation

See also

References

External links