Gandule Rice
Source of Recipe
La Flor Spices Co., Inc., Ridgewood, N.Y
List of Ingredients
1 cup vegetable oil
3 lbs. pork shoulder, cubed
3 tablespoons of La Flor Achiote
2 cups of chopped onion
1 cup of La Flor Cilantro
12 cloves of garlic
2 tablespoons salt
1 teaspoon of La Flor Ground Black Pepper
2 8oz. cans tomato sauce
2 cups pigeon peas
15 ounces black olives, pitted
8 cups uncooked rice rinsed
9 cups waterRecipe
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. Heat until oil becomes very dark orange. 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 achoite
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. Raise temperture to high,
cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover.
let cook on low about ten minutes. Remove cover stir again replace cover
and cook for another ten minutes. Remove from heat and allow to stand for
15 minutes.
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