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| Course | Dinner |
|---|---|
| Place of origin | Puerto Rico |
| Region or state | Greater Antilles |
| Main ingredients | Medium-grain rice, pigeon peas, sofrito, annatto, and pork |
Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. [1] [2] [3]
This dish is mainly served during Christmas season or for special occasions. [4] The sofrito is the most important part of seasoning the rice. In Puerto Rican cooking sofrito, which is used as a base in many recipes, typically consists of the following ingredients: Recao , cilantro, yellow onions, garlic, aji dulce peppers, cubanelle peppers, and tomatoes or tomato sauce. Sofrito is blended into a watery or paste consistency. The idea is for the rice to absorb the sofrito for maximum flavor. Tomatoes are typically roasted the day of preparation while the rest of the ingredients can be prepared together days in advance. The tomatoes are squeezed through a fine strainer discarding the seeds and skin. [5] [6]
The day of cooking the first step is cooking the pigeon peas if they are being prepared from dried form or fresh, although the canned and frozen variety are widely available in Latino markets or supermarkets in cities where there is a significant Puerto Rican population. In a separate pot, annatto seeds are heated with an oil such as olive oil, or lard. The oil is strained and seeds are discarded. Annatto oil gives the rice a distinctive yellow/orange color. [7]
Salt pork, ham, smoked ham hocks, bacon, salchichón (salami), or chorizo is added alone or in combination. The sofrito is also sauteed in the annatto oil to release the aromatics and cooked until most of the water has evaporated while stirring gently. [3] [8]
A mix of manzanilla olives, piquillo peppers, and capers fermented together called alcaparrado is added with bay leaves are then added and cooked until sauce is thick almost to a paste. Rice, pigeon peas, salt, black pepper, cumin, and in some recipes orégano brujo and coriander seeds are then added and stirred until the rice is coated with sofrito. Broth is then poured into the pot and cooked on high heat then lowered once boiling starts and covered with a plantain leaf and lid. Plantain leaves give the rice more flavor, aroma and helps cook quicker. In the countryside this is cooked over open fire pit sometimes in clay pots that help boost the flavor. [9] [10]
A version called arroz con gandules apastelado or simply arroz con gandules adds mashed green plantain into the rice and plantain peels as a cover with additional plantain leaf.
Puerto Rican cuisine consists of the cooking style and traditional dishes original to Puerto Rico. It has been primarily influenced by the ancestors of the Puerto Rican people: the indigenous Taínos, Spanish colonizers, and sub-Saharan African slaves. As a territory of the United States, the culinary scene of Puerto Rico has also been moderately influenced by American cuisine.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Hallaca is a traditional Venezuelan dish. Its origin is indigenous, but raisins, capers, olives, and sometimes bits of bacon were added in the 16th Century and after by settlers from the Iberian peninsula. Hallaca consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. There are vegetarian hallacas, made with black beans or tofu. Hallacas are folded in plantain leaves, tied with strings, and boiled. The dish is traditionally served during the Christmas season and has several regional variants. It has been described as a national dish of Venezuela. Some speculate it originated from the Orinoquia. Characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. Hallacas are also commonly eaten in eastern Cuba, Trinidad where it is called pastelle, and parts of Colombia, Ecuador, Aruba, and Curaçao.
Mofongo is a dish from Puerto Rico with plantains as its main ingredient. Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón. The goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have either pork cracklings (chicharrón) or bits of bacon inside. It is traditionally served with fried meat and chicken broth soup. Particular flavors result from variations that include vegetables, chicken, shrimp, beef, or octopus packed inside or around the plantain orb.
Sofrito, sofregit, soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately.
Arroz con pollo is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.
Hoppin' John, also known as Carolina peas and rice, is a peas and rice dish served in the Southern United States. It is made with cowpeas, mainly, black-eyed peas and Sea Island red peas in the Sea Islands and iron and clay peas in the Southeast US, and rice, chopped onion, and sliced bacon, seasoned with salt. Some recipes use ham hock, fatback, country sausage, or smoked turkey parts instead of bacon. A few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the South Carolina Lowcountry and coastal Georgia. Black-eyed peas are the norm elsewhere.
Green bananas are unripe bananas used in cuisines worldwide. They have a firmer texture and a starchy, mildly astringent taste compared to their ripe counterparts.
Picadillo is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat, tomatoes, and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning "to mince".
Cuchifritos or cochifritos refers to various fried foods prepared principally of pork in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot. In Puerto Rico they include a variety of dishes including morcilla, papas rellenas, and chicharron, and other parts of the pig prepared in different ways. Some cuchifritos dishes are prepared using plantain as a primary ingredient. Cuchifritos vendors also typically serve juices and drinks such as passionfruit, pineapple, and coconut juice, as well as ajonjolí, a drink made from sesame seeds.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern, African, Cuban, Puerto Rican and Haitian influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Rice and peas or peas and rice are traditional rice dishes within some Caribbean countries. The 'peas' used in this dish by some countries are traditionally pigeon peas otherwise called 'Gungo peas' in the Caribbean. Nowadays, either kidney beans or pigeon peas are being traditionally used. Rice and peas recipes throughout the Caribbean vary, with each country having their own way of making it and name of calling it, and are similar only by the two main ingredients which are the legumes (peas/beans) used and rice to form a mixture. The name "rice and peas" originally is used by Jamaicans to identify the dish, while other countries have different names for it.
Moro de guandules is a rice and pigeon pea dish from the Dominican Republic served on holidays.
Arroz con maíz is a Latin American dish with rice and corn cooked in one pot.
Asopao is a family of stews that can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. Asopao is Puerto Rico's national soup and one of the most important gastronomic recipes in Puerto Rico.
A locrio is a rice dish from the Dominican Republic. Similar to pilaf, jollof, and paella, it consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or pork.
Arroz junto is a Puerto Rican rice dish cooked with beans and meat in one pot.
The pigeon pea is a perennial legume from the family Fabaceae native to the Old World. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean.
Pastele stew is a Hawaii inspired pork stew of Puerto Rican origin. It is an adaptation of the dish pasteles introduced by the Puertorriqueños who came to work on the sugar plantations in the early 1900s. Pastele making is often a laborious task reserved for special occasions and holidays such as Christmas. Pastele stew was developed as a simplified everyday version.
In the tradition of her Puerto Rican background, she was making ... arroz con gandles, also known as pigeon peas and rice.
Una de las ofertas más buscadas se llama el plato boricua, que consiste de arroz con guandules, pernil y pastel"
Se puede decir que el arroz con guandules es el plato nacional de Puerto Rico.
...sabores que me encantan o que evocan fiestas como es la Navidad puertorriqueña. ¡A cocinar gandules!...Arroz con gandules y pasteles para la Navidad Puertorriqueña.
Wherever you find a Puerto Rican, you will find arroz con gandules.
I'm roasting the pork and making the arroz con gandules...when all those treats come together, you have a traditional Puerto Rican Nochebuena meal.
My wife is Mexican-American. And when I request Puerto Rican arroz con gandules for dinner, I get it as a side dish...
To stimulate those senses, she organizes cooking demonstrations...the students cooked Cuban Platanos Maduros and Puerto Rican Arroz con Gandules..
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