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Gandule Rice

User rating: 5 out of 5 stars (2) Reviews

Featured in the Honolulu Star-Advertiser on November 3, 2010.

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Ingredients:

Gandule Rice

  • 6 cups white rice
  • 1 pound lean pork sirloin, sliced into thin strips
  • 3 tablespoons achiote oil
  • 1 yellow onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 bunch parsley, finely chopped
  • 1 bunch green onions, finely chopped
  • 2 teaspoons adobo seasoning (see note)
  • 4 packets Sazon Goya seasoning (see note)
  • 3 (8 ounce size) tomato sauce
  • 2 (15 ounce size) gandule beans (pigeon peas), drained
  • 1 (6 ounce size) pitted olive, including liquid
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 (14 1/2 ounce size) chicken broth

Directions:

  1. Wash rice and drain; set aside.
  2. Sprinkle pork with 1/2 teaspoon of the adobo seasoning.
  3. In a large sauce pot or Dutch oven, heat 1 tablespoon of the achiote oil.
  4. Add pork and cook until browned.
  5. Add onion and garlic; sauté until browned.
  6. Add parsley, green onions, and Sazon Goya seasoning; cook until tender.
  7. Add tomato sauce, gandule beans, olives with liquid, the remaining 1 1/2 teaspoons adobe seasoning, pepper, salt, and chicken broth; stir to combine ingredients.
  8. Stir in rice, lower heat, cover and simmer for about 1/2 hour, stir, then simmer for about another 1/2 hour.
  9. Alternatively, instead of cooking the rice on the range, after adding rice to the bean mixture, place covered Dutch oven in the oven, bake at 350 degrees for about 1/2 hour; stir.
  10. Reduce oven temperature to 300 degrees and continue baking for another 1/2 hour, covered, stirring occasionally.

Note: Adobo seasoning and Sazon Goya seasoning are available in the Asian section of grocery stores or in Latin grocery stores.

Makes about 20 servings.

Approximate Nutrient Analysis per serving:
330 calories, 3 g fat, 1 g saturated fat, 15 mg cholesterol, greater than 1400 mg sodium, 59 g carbohydrate, 5 g fiber, 3 g sugar, 12 g protein

Review

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Thanks, great recipe. I've prepared it both ways but prefer the 'drier' rice method (in the oven) because the starch in the rice tends to clump together and stick to the pan. You can also use long grain (Mahatma) rice or a 1:1 ratio of long and short grain. I've done this in an electric skillet (fry the long grain in tbsp. oil, add short grain, bring to a boil, cover & reduce heat to low & cook for 35 min. Do Not Open Cover). Winnahs!

by ANONYMOUS on 10/8/2020

I love this recipe! Every where I go people ask me to make my gandule rice! I am the official gandule rice cooker for my family events! This is the best! I use the oven recipe! So easy and turns out perfect every time ??????

by Jennifer Manago on 1/19/2020