Gandule Rice

Submitted by: admin on April 10, 2020

20 servings

Ingredients

1 cup vegetable oil
3 pounds pork shoulder, cubed
3 tablespoons achiote (annatto) seeds
2 cups chopped onion
2 cups chopped fresh cilantro
12 cloves garlic, crushed
2 tablespoons salt
1 teaspoon ground black pepper
2 (8 ounce) cans tomato sauce
1 (15 ounce) can pigeon peas, drained
15 ounces black olives, pitted and halved
8 cups uncooked calrose rice, rinsed
9 cups water

Instructions

Step 1
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 seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside.

Step 2
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 achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.

Step 3
Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.

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