Arroz con gandules
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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 the signature dish of Puerto Rican culture and also has become very popular throughout Latin America and the Caribbean.
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[edit] Preparation
This dish is mainly served around holidays. The rice is cooked in olive oil that has been infused with annatto seeds. Added are pigeon peas, salt, black pepper, cumin, bay leaves, sofrito, olives, capers, broth, and a meat--usually smoked ham, pork, or turkey, but possible substitutions are cooking ham, bacon, or chorizo. Orégano brujo is also a very popular ingredient. The rice is then covered with a plantain or banana leaf and when done the rice turns a yellow-orange color.
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[edit] See also
- Platillo Moros y Cristianos - the equivalent in Cuba
- Gallo Pinto - the equivalent dish of Nicaragua and Costa Rica
- Hoppin' John - the equivalent dish in the Southern United States
- Pabellón criollo - the equivalent in Venezuela
- Rice and beans
- Rice and peas - the equivalent in Jamaica
[edit] References
- ^ Rivera, Oswald (2002). Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes. 9781568582443. pp. 186. ISBN 9781568582443. http://books.google.com/books?id=gZ6uqpUG8ksC&pg=PA186.
[edit] External links
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