*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I love it but it can be made a lot easier with Sazon packets and Sofrito all products from goya.com
The sofrito substitutes the onion, cilantro, garlic and black pepper. You need only add a few tablespoons of it!
This is a great receipe. I did not cook it in a pot instead I put it in the oven for about 2.5 hours. It did not burn like it does over the stove I baked it at 450 then turned it down the last 45 minutes well worth the wait and it saved me from all the scrubbing...
This recipe dose not require alot of prep. All the prep is when you make real Sofrito( Culantro cilantro Bell peppers Sweet jamican peppers onions and garlic) for a non fancy sofrito mix. as for the rice start with aluminum rice pot. Vege oil bring to simer add sofrito tomato paste and/or tomato sauce add meat pork shoulder or smoked ham with skin and fat for that colestoral loving puerto rican authentic taste right of abuelas FOGON(wood stove). After simmering all for 15min add water pigeon peas(gandules)green olives and some cappers. Turn heat up to high. When it's a boiling(big bubbles) add rice(long grain pref) let all come to a boil and water level to drop about 1/2inch above the rice. Turn heat down to medium and cover. Stir ocasionaly Short on recipe since we all like it diffrent but thats the standered hibaro puerto riqueno Arroz con gandules minus the green olives and cappers that more for special occasions.
I learned to make arroz con gondules from my mother-in-law who is full Puerto Rican. You do not need to use so much oil I use from 1/4 to 1/2 cup only for 3 cups of rice. I also use long grain rice and green olives never black. A real plus to cutting down time for this is making up safrito (chopping in food processor onion green pepper garlic olive oil and cilantro and freezing them in ice cube trays - use one cube for every 1 and 1/2 cups of rice). I also sazon and tomato sauce about 1/4 cup.
Much prep time needed but well worth the effort. Everyone loved it!! Just 2 hints--"real" Puerto Ricans use green olives!! When stirring the rice during the cooking process be careful not to scrape the burnt rice off the bottom of the pot--this will cause the entire pot of rice to take on a burnt taste. Good Luck!!
This recipe was great.
When the Puerto Ricans immigrated to Hawaii, Green olives were very expensive and not commonly stocked on grocer's shelves. This is the reason the people in Hawaii still use black olives in Puerto Rican cooking today. It's a Hawaii thing!