Sofrito and Gandule Rice

Photo by Helen (#1) C.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • Sofrito:

  • 4

    garlic cloves chopped

  • 2

    green and red bell peppers chopped

  • 1 1/2

    onions diced

  • 3

    ripened tomatoes diced

  • 1

    bush of cilantro chopped

  • 1/4

    c. of olive oil (add sazon or achoite seed)

  • Gandule Rice:

  • Sofrito

  • 1

    can gandules

  • 2

    cups long grain rice

  • 3

    cups water

  • 5

    pieces of salt pork

  • 2

    tsp. achoite oil

  • 5

    green olived with red pepper in middle chopped

  • Vienna sausage or ham diced

  • 1/2

    onion diced

  • 2

    T. tomato paste

  • 1/2

    tsp. granulated garlic powder

  • 1/2

    tsp. black pepper

  • 1

    tsp. salt

Directions

Sofrito: On low heat add olive oil, sazon or achoite seed. Heat to get the seed color needed. Strain oil to get color for ingredients. It can be used for gandules, rice beans, or beef stew. Gandule Rice: Heat achoite oil and add the salt pork. Cook until browned or fat is bubbling. Add the sausage or ham, then the onions until cooked. Pour in gandules and stir. Now you can add in the tomato paste, seasonings to taste and stir slowly. Pour in 3 1/2 cups of water and let boil then add in 2 cups long grain rice. Let it cook until water decreases. Take a spoon and stir rice slowly in the pot. Place a foil or banana leaf to cover rice on low heat and cook for another 20 minutes. Stir rice and cover on low heat. Keep an eye out and taste along the way. Gandule rice should be ready to eat.

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