After the first attempt of making it, I came up with this trial and error recipe. Everyone loved it. My family enjoys gandule rice leftovers in an omelet so try that with the day old extra's. I hope you like it...
COMING SOON..My recipe for PATELE STEW!!!!!
Caroline’s Gandule Rice
1 cup olive oil
2 to 8 tbsp. oil for browning
3-4 pounds pork butt & belly, chopped small
2- 1 oz. packets achiote (annatto) seeds
1 whole sweet onion, chopped
3 bunches cilantro, chopped
12 cloves garlic, few crushed & diced
1 tablespoon Hawaiian salt (Nori’s), kosher or sea salt
1 teaspoon black pepper or to taste
1 cube chicken bouillon
2 – 8 oz. cans of tomato sauce
1- 15 oz. can pigeon peas, drained
2- 12 oz. cans pitted black olives, drained
8 c. uncooked rice, rinsed (do not rinse prior until ready to use)
9 c. water
1-2 tsp. cumin
Couple shakes of garlic salt
1 party size square tin pan
For the achiote oil:
2- 1 oz. packets achiote seeds
1c. olive oil or vegetable oil
• Heat the achiote seed and olive oil over medium heat for about 5 minutes until the oil has taken a reddish color of the seeds.
• Strain into a pyrex.
• Cool and store.
Directions
1. Heat 2 tbsp. oil in sauce pan over medium high heat, add pork, brown & drain.
(I separate them into 4 batches to ensure good sear on pork in a wok; adds crisp)
2. While browning the pork, prepare the achiote oil.
3. In a large pot sauté garlic, cilantro, onion & browned pork until translucent.
4. Salt & pepper to taste.
5. Stir in tomato sauce, achiote oil, peas & olives.
6. Simmer for 10 minutes
7. Add in cube of bouillon, 9c.water; bringing to a boil.
8. Simmer while you rinse and drain the 8 c. rice
9. Add uncooked rice to pork mixture, stir well, cover and bring to a boil.
10. Immediately drop to low heat, stirring and keeping the mixture covered; 10 minutes.
11. Remove cover, stir, replace cover & cook another 10 minutes.
(I keep doing this until the rice soaks up all the juices, no need to worry if rice is uncooked at this point)
12. Transfer to large party size foil square pan, cover with foil.
13. Bake in a 350 oven for 1 hour, stir well every 15 minutes.
(I add cumin and sprinkle garlic salt about half way through, to your liking)
HOPE YOU LIKE IT!!!
Eat with Pateles :) A WINNA!
OMGoodness...that look SO ono!!!!
ReplyDeleteGreat job! Girl, I wish you back here! I just opened my own catering company specializing in upscale desserts. Could sooo use u!
ReplyDeleteWow! That's looks frigin ono! This is a neat blogging site! I might use this to post my recopies! When I can find some time? I don't even have time for FB anymore!
ReplyDeleteVery nice! Well done.
D
A recipe that cannot fail all the way from the grocery store to how it should look..Thanks Caroline!
ReplyDeleteLooks so ono! Looks like a lot of work though and I don't know where I would get some of those ingredients. But I love hunto (sp?) rice and pastels!
ReplyDeleteOops pasteles
ReplyDeleteI made it this weekend! It was ONO! The whole pan pau!
ReplyDeleteIt's so ono. I get compliments every time I make this!
ReplyDeleteThank you so much for this recipe! It came out really good!
ReplyDeleteThank you so much for this recipe 🙈💜 can’t wait to try it
ReplyDeleteThank you for this recipe!!! We make this all the time! Soooooo ONO!!
ReplyDeleteYou have the beginning of a good recipe, but you are missing oregano (my mother used big leaf Cuban oregano) or Italian oregano, bell pepper and celery in the sofrito along with culantro (cilantro). Sofrito is the foundation and first step to building flavor in your gandule rice. Sofrito consists of garlic,onion,oregano,bell pepper, culantro/cilantro, oil,celery,cumin and any other spices you choose to add, then add your meat and tomato sauce and salt. Add same amount of rice as liquids so your rice is not mushy. My parents recipe is old school puertorican 🤙
ReplyDeleteNot the recipe my mom use to make. There was no cumin, but thyme and oregano. We are pure Puerto Rican.
ReplyDeleteWould you care to share your recipe?
DeleteI have made this about 5 times now!! The compliments I get is so amazing!! Thank you for this awesome recipe!! I love Hunto Rice, just hard to find who sells, and it’s not always the greatest. But yours, is so ‘Ono!!!
ReplyDelete