Arroz con Gandules (Puerto Rican Rice)
Arroz con Gandules (Puerto Rican Rice) is a Puerto Rican national dish.
Yield: 4 people
Calories: 241kcal
Equipment
- Dutch Oven or similar
Materials
For the Pork Tenderloin Marinade
- 1 lb. Pork Tenderloin cut into cubes
- 1 tbsp pepper
- 1 tbsp salt
- 1 tbsp Oregano
- 1 tbsp Paprika
- 1 tbsp Spanish olive oil
For the Sofrito
- 1 Cubanelle Pepper chopped
- 1 tbsp Cilantro minced
- 1 tbsp Oregano chopped
- Salt & Pepper to taste
- 1 can Tomato sauce
- 1 tbsp Achiote oil
- 1 onion minced
- 5 garlic cloves minced
- 2 tbsp olive oil
For the Puerto Rican Rice
- 1 can Green Pigeon Peas Gradules Verdes
- 6 oz Green olives whole with pimentos
- 1.5 cups water
- Sofrito (See above)
- 1 cup Jasmine rice Rinsed
- 4 Bay Leaves – Laurel en Hojas
- 4 Baby bananas guineos ninos.
Instructions
Marinate the Pork Tenderloin
- Cover and coat the pork with salt, pepper, Oregano, Paprika, and Olive Oil.
- Set aside for 30 minutes
- Fry pork in olive oil until it reaches 145 degrees. Keep it in the pan
Make the Rice
- Heat 1.5 cups of water
- Add pigeon beans/ Green Pigeon Peas – Grandules Verdes
- Add Green olives whole, with pimentos
- Add one cup of the Sofrito
- Add ½ tsp salt
- Tomato sauce and Achiote oil
- When it comes to a boil, add 1 cup of rinsed jasmine rice
- Cook 15 minutes
- Add the cooked pork
- Turn to simmer and place 4 bay leaves on top for fragrance (Bay Leaves – Laurel en Hojas)
fried baby bananas (guineos ninos).
- Fry baby bananas in oil -1-2 minutes until golden brown
Video
Nutrition
Serving: 1cup | Calories: 241kcal | Carbohydrates: 41.3g | Protein: 10.5g | Fat: 3.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.5g | Cholesterol: 10mg | Sodium: 2018mg | Potassium: 22mg | Fiber: 3.7g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 3mg