Gandule Rice

Recipe View 12 mins In a large saucepan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the cubed pork shoulder and brown on all sides. (Approximately 10-15 minutes)

Recipe View 6 mins Meanwhile, in a separate small saucepan, combine the remaining vegetable oil with the achiote seeds. Heat over medium heat until the oil turns a deep, dark orange-red color. Remove from heat and set aside to infuse. (Approximately 5-7 minutes)

Recipe View 6 mins Add the chopped onion, cilantro, crushed garlic, salt, and black pepper to the browned pork. Cook, stirring occasionally, until the vegetables soften and release their aromas. (Approximately 5-7 minutes)

Recipe View 1 mins Pour in the tomato sauce, drained pigeon peas, and halved black olives. Stir well to combine all ingredients.

Recipe View 12 mins Strain the achiote-infused oil through a fine-mesh sieve into the pork mixture, discarding the seeds. Stir to incorporate the vibrant color and flavor. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.

Recipe View 2 mins Add the rinsed calrose rice and water to the saucepan. Stir thoroughly to ensure the rice is evenly distributed.

Recipe View 11 mins Increase the heat to high and bring the mixture to a rolling boil. Stir once more, then reduce the heat to low, cover the saucepan tightly, and simmer for 10 minutes.

Recipe View 11 mins Remove the lid, stir the rice gently to prevent sticking, replace the lid, and cook for another 10 minutes.

Recipe View 16 mins Stir the rice again to distribute moisture. Remove the saucepan from heat, keep covered, and let it stand for 15 minutes to allow the rice to steam and fully absorb the remaining liquid.