Arroz con gandules: Difference between revisions

Arroz con gandules
Course	Meal
Place of origin	Puerto Rico
Region or state	North America
Main ingredients	rice, pigeon peas and pork

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Revision as of 14:54, 31 January 2014

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.

Preparation

This dish is mainly served around holidays and special occasions because simon thinks he's cool. The sofrito is the most important part of seasoning the rice and is usually prepared a day before. The annatto oil (olive oil that has been infused with annatto seeds) is also prepared a day before and usually left out. Annatto is what gives arroz con gandules its distinctive yellow color. The day of cooking the first step is cooking the pigeon peas. The annatto oil is then heated in a separate rice pot. Once the oil is hot, meat is added such as salchichón (Puerto Rican salami), smoked ham hock, pork, or smoked turkey. Ham, bacon, or chorizo can also be substituted. Sofrito is then added and cooked for about 5 minutes stirring time to time. Olives, capers, and bay leaves are then added and cooked for an additional minute. Rice, pigeon peas, salt, black pepper, cumin, and possibly orégano brujo are then added and stirred until every grain of rice is coated with sofrito. Stock is then poured into the pot and cooked on high heat then lowered once a boil starts and covered with a plantain leaf and lid.

References

^ Rivera, Oswald (2002). Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes. 9781568582443. p. 186. ISBN 978-1-56858-244-3.

External links

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[1] Rivera, Oswald (2002). Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes. 9781568582443. p. 186. ISBN 978-1-56858-244-3.

[1]

@@ Line 18: / Line 18: @@
 ==Preparation==
-This dish is mainly served around holidays and special occasions. The ''sofrito'' is the most important part of seasoning the rice and is usually prepared a day before. The annatto oil (olive oil that has been infused with [[annatto|annatto seeds]]) is also prepared a day before and usually left out. Annatto is what gives arroz con gandules its distinctive yellow color. The day of cooking the first step is cooking the pigeon peas. The annatto oil is then heated in a separate rice pot. Once the oil is hot, meat is added such as ''[[salchichón]]'' (Puerto Rican [[salami]]), smoked [[ham hock]], [[pork]], or smoked [[Turkey (food)|turkey]]. Ham, [[bacon]], or [[chorizo]] can also be substituted. Sofrito is then added and cooked for about 5 minutes stirring time to time. Olives, capers, and bay leaves are then added and cooked for an additional minute. Rice, pigeon peas, salt, black pepper, [[cumin]], and possibly ''[[Plectranthus amboinicus|orégano brujo]]'' are then added and stirred until every grain of rice is coated with sofrito. [[stock (food)|Stock]] is then poured into the pot and cooked on high heat then lowered once a boil starts and covered with a [[Plantain (cooking)|plantain leaf]] and lid.
+This dish is mainly served around holidays and special occasions because simon thinks he's cool. The ''sofrito'' is the most important part of seasoning the rice and is usually prepared a day before. The annatto oil (olive oil that has been infused with [[annatto|annatto seeds]]) is also prepared a day before and usually left out. Annatto is what gives arroz con gandules its distinctive yellow color. The day of cooking the first step is cooking the pigeon peas. The annatto oil is then heated in a separate rice pot. Once the oil is hot, meat is added such as ''[[salchichón]]'' (Puerto Rican [[salami]]), smoked [[ham hock]], [[pork]], or smoked [[Turkey (food)|turkey]]. Ham, [[bacon]], or [[chorizo]] can also be substituted. Sofrito is then added and cooked for about 5 minutes stirring time to time. Olives, capers, and bay leaves are then added and cooked for an additional minute. Rice, pigeon peas, salt, black pepper, [[cumin]], and possibly ''[[Plectranthus amboinicus|orégano brujo]]'' are then added and stirred until every grain of rice is coated with sofrito. [[stock (food)|Stock]] is then poured into the pot and cooked on high heat then lowered once a boil starts and covered with a [[Plantain (cooking)|plantain leaf]] and lid.
 {{cookbook|Arroz con Gandules}}

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See also	List of bean soups List of tofu dishes
Category

Revision as of 14:54, 31 January 2014

Preparation

See also

References

External links