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Arroz con Gandules (Apastelado)

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Servings 6

Equipment

  • Food Grater for optional green bananas

Ingredients
  

  • 2 tbsp aceite de achiote oil
  • 2 tbsp Sofrito *if using Healthy Rican, see below
  • ½ cup diced onions
  • ½ cup diced peppers
  • ¼ cup diced ham optional
  • 1 tbsp garlic paste
  • 1 tbsp bouillon chicken or vegetable
  • 1 tsp tomato paste
  • 1 tbsp Healthy Rican Sazón
  • 1 tsp Healthy Rican Adobo
  • 3 cups water or broth
  • 5-6 spanish olives optional
  • 15 oz gandules pigeon peas
  • 3 cups jasmine or white rice rinsed
  • 3 green bananas optional
  • 1 banana or plantain leaf optional

Instructions
 

  • In a large pot or caldero, add oil, sofrito, onions, peppers, ham if using, garlic, bouillon and tomato paste and stir fry on high heat for a minute.
  • Add the seasonings and half of the water or broth and olives if using. Bring to a quick boil and add the gandules and rice. Top with remaining water or broth until the broth is ¼ inch above the rice. Try the broth to make sure the flavor is to your liking. Add any salt or seasonings to taste and stir well.
  • For extra flavor that will make your dish taste like Puerto Rican pasteles, follow this extra step. While you wait for the broth to come to a boil, peel and grate the green bananas using the fine shred/zest side of the food grater. You can also use a food processor or blender.
  • Once the broth evaporates, reduce the heat to low, add the green banana mixture on top and spread around, cover with a banana leaf if you have it, cover with a lid and allow to cook for approximately 20-25 minutes. Do not uncover for at least 20 minutes. The rice should be fluffy and completely cooked through.
  • Turn the rice from the bottom up while incorporating the green bananas. Cover and let it rest for 5 minutes.

Notes

*Note: If using our Dry Sofrito Seasoning, mix 2 tbsp with 3 tbsp of water. Mix and allow to hydrate for 1-2 minutes.