Arroz con Gandules is the traditional dish of Puerto Rico. It is usually served along with our roast pork, Pernil.
You will find this dish being served during the holidays and when having a party, it is sure to be the main attraction. It is delicious and quite filling.
You will need your caldero. Every Puerto Rican home owns one or more. Mine is at least 20+ years old.
2 cups of long grain rice
4 cups of water
3 tablespoons of achiote (annatto) infused oil
2 chorizo links, ½-inch slices
1 15 oz. can gandules or a bag of frozen
1 8 oz can tomato sauce
½ cup of alcaparrado (mixture of olives, capers and pimento)
1 envelope of Sazón Goya
½ cup of sofrito
Salt and pepper to taste
In your caldero heat the oil and add your chorizo until you have rendered its fat then add the sofrito, alcaparrado, tomato sauce, gandules and sazón. Cook for about 5 minutes and stir in your rice, salt and pepper. Once this comes up to a slight boil add your water. Bring to boil again and cook over medium heat until most of the liquid is absorbed, about 15 minutes. Once absorbed, fluff rice with a fork then cover the rice with the plantain leaf and put top of pot on. Lower the heat and cook the rice for about another 30 minutes or until rice is tender.
If you make it right, some rice will stick to the bottom of pot which we call “pegao” or also known in Spain as socarrat. The chorizo, infused oil and plantain leaf adds a smokiness flavor to the rice.