Best Risotto With Pigeon Peas And Pulled Pork Risotto Con Gandules Y Pernil Recipes

Arroz Con Gandules (Rice and Pigeon Peas) image

Provided by threeovens

Time 35m

Yield 10-15 serving(s)

Number Of Ingredients 11

1/2 cup achiote oil (Achiote Oil)
1 cup sofrito sauce (Sofrito (Daisy Martinez))
3 tablespoons kosher salt
1 tablespoon cracked black pepper
2 teaspoons ground cumin
1 1/2 lbs pork neck bones
15 ounces pigeon peas, rinsed and drained
6 cups long grain rice
8 cups beef broth
1 banana leaf (optional)
3 tablespoons alcaparrado or 3 tablespoons pimento-stuffed green olives, coarsely chopped

Steps:

Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin.
Cook until sofrito reduces and starts sizzling, about 5 minutes.
Stir in the neck bones, peas, and rice until everything is lightly covered with oil.
Add enough broth to cover rice and bones by the width of two fingers.
Cover with a banana leaf, if using, folding as necessary to fit into the pot.
Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos).
Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes.
Remove leaf and fluff with fork; serve hot.

Nutrition Facts : Calories 565, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.6, Sodium 2565, Carbohydrate 116, Fiber 8, Sugar 0.1, Protein 18.8

Arroz Con Gandules (Rice and Pigeon Peas) image

Provided by Michelle Figueroa

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups medium grain rice (rinsed)
1/4-1/2 lb pork
4 -5 cups hot water, approx
1/2 cup ready made sofrito sauce
1 (15 ounce) can of cooked green pigeon peas (gandules, undrained)
1 teaspoon salt
1/4 teaspoon black pepper
20 green olives
1 sazon goya con culantro y achiote
1 (8 ounce) can tomato sauce
3 tablespoons oil
salt & pepper

Steps:

Cut pork into biting sizes and season with adobo, sazon, salt and pepper to taste.
In a medium size caldero (rice pot) add the oil and heat on medium heat.
Add the pork and fry until almost done.
Add tomato sauce, olives, sofrito, sazon, salt and pepper.
Cook over for 4 minutes.
Add all other ingredients, and enough water to cover the rice 1" above the rice line. Stir.
Bring to a boil and cook over med/high heat until most of the water is absorbed.
Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low.
You can cover the rice with aluminum paper or better yet a banana leaf and then put on the cover.
Cook for 30 minutes or until the rice is tender.