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Rice and Gandules (Puerto Rican Rice) Recipe

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This recipe for Rice and Gandules (Puerto Rican Rice), by , is from Cooking from the Family Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Capps
Added: Friday, September 28, 2007


2 Cups of Rice
1 can of spam (cubed)
1 can of gandules (Pigeon peas)
2 cans of chicken broth
2 tbsp. of oil
c water
2 tbsp. of pimentos
Pitted green olives/ Alcaparrado has olives and capers mixed in one jar)
Capers (optional about 4 -6)
Garlic- 2-3 cloves
Cilantro- a handful (chopped)
1 box of Sazon Goya (the coriander & annatto seasoning box)

In a 6 quart pot, brown the spam in oil. Add the garlic, cilantro, 2 of the Sazon packets and water . Stir and add the olives, capers and pimentos.
Add the chicken broth, rice and the gandules( with the water), and 3 more Sazon packets and bring to a boil. Cover with a see-through lid, cook on high for about 5 minutes. Reduce heat and continue to cook until the water evaporates (about another 10 minutes). Stir the rice gently so the flavor will mix well. (Do not overcook the rice).

Any rice that sticks to the bottom of the pot is called "pegao" and is crispy and tasty and a favorite of all true Puerto Ricans. However, not everyone is skilled is making pegao - it is an art. To make great pegao make sure to use plenty of oil. Cook for about 10 minutes longer so the pegao gets crispy and keep your eye on it. Each time you cook rice - check to see how long it takes to make pegao just the way your family likes it. Finally - if you want a lot of pegao - use a bigger caldero which, of course, will have a larger bottom surface. My grandmother from Puerto Rico makes it with Pork instead of Spam both are very good!!!!!

Personal Notes:
Personal Notes:
It's not a true Puerto Rican meal with out this, my dad's favorite Puerto Rican rice!




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