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puerto rican rice recipe Gandules Green and Achiote Gold
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This Puerto Rican rice recipe Gandules Green and Achiote Gold is a vibrant, golden rice dish that fills the kitchen with a comforting aroma, offering an authentic taste of sunshine. It’s an easy, hearty, and family-friendly meal, perfect for weeknights or gatherings, featuring a signature achiote gold hue and perfectly cooked gandules.
Ingredients
- 2 cups long-grain white rice, rinsed
- 1 can (15 oz) canned gandules (pigeon peas), drained and rinsed
- 0.25 cup prepared sofrito
- 2 tablespoons achiote oil (or annatto oil)
- 0.5 cup tomato sauce
- 0.25 lb diced pork fat (tocino or salt pork)
- 2 tablespoons olive oil (optional, for a lighter touch)
- 1 tsp Sazón (with achiote)
- 0.5 tsp adobo
- 0.25 tsp cumin
- 1 bay leaf
- Salt, to taste
- Pepper, to taste
- 3 cups water or broth
Instructions
- Prep Your Ingredients: Drain and rinse the canned gandules thoroughly. Measure out 2 cups (400g) of long-grain rice and rinse it under cold water until the water runs clear. Have your 3 cups (710ml) of water or broth ready.
- Build the Flavor Base: In a large caldero or heavy-bottomed pot (a 10-inch skillet works for smaller batches), add 0.25 lb (113g) diced pork fat. Render it over medium heat for about 8-10 minutes until crispy and golden (listen for the pleasant crackling sound). Remove the crispy pork bits with a slotted spoon, leaving the rendered fat. If using olive oil, add 2 tablespoons to the pot now. Add 0.25 cup (60ml) sofrito, 2 tablespoons (30ml) achiote oil, 0.5 cup (120ml) tomato sauce, 1 teaspoon Sazón, and 0.5 teaspoon adobo to the pot. Sauté the mixture for about 5 minutes, until it becomes deeply fragrant and the oil turns a vibrant orange-gold.
- Add Gandules and Rice: Stir in the drained gandules and the rinsed rice, ensuring every grain is well coated with the flavorful base. Cook for 2-3 minutes, stirring gently but consistently, until the rice looks slightly translucent at the edges.
- Simmer to Perfection: Pour in the 3 cups (710ml) of water or broth. Add the bay leaf. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to very low, cover the pot tightly with a lid, and cook for 20-25 minutes. Do not lift the lid during this time (it’s crucial for the steam to cook the rice evenly until all the liquid is absorbed and the grains are tender). If the rice looks dry too quickly, ensure your lid is sealing properly; a splash of extra liquid (0.25 cup) can be added carefully before re-covering.
- The Grand Reveal: Once the cooking time is complete, remove the pot from the heat. Let it rest, still covered, for 5-10 minutes to allow the steam to finish its work and the grains to firm up. Finally, fluff the rice gently with a fork, revealing the distinct, fluffy grains and the vibrant achiote gold color. Serve warm.
Notes
For a quicker option, pre-made sofrito is a fantastic shortcut. This dish can also be made in a pressure cooker in about 15 minutes. Remember not to stir the rice too much once it’s simmering, as this can release starch and make it gummy. Always ensure your pot is tightly sealed to trap steam for even cooking, and rinsing your rice diligently removes excess starch, leading to a much fluffier result.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 350 calories
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: Puerto Rican, rice, gandules, achiote, main course, side dish, stovetop, easy, family-friendly
