Arroz con Gandules (Puerto Rican Rice)

🧂 Ingredients

• 1 lb. Pork Tenderloin

  cut into cubes
• 1 tbsp pepper
• 1 tbsp salt
• 1 tbsp Oregano
• 1 tbsp Paprika
• 1 tbsp Spanish olive oil
• 1 Cubanelle Pepper

  chopped
• 1 tbsp Cilantro

  minced
• 1 tbsp Oeegano

  chopped
• salt & Pepper

  to taste
• 1 sm can Tomato sauce
• 1 tbsp Achiote oil
• 1 small onion

  minced
• 5 cloves garlic,

  minced
• 2 tbsp olive oil
• 1 can Green Pigeon Peas

  Gradules Verdes
• 6 oz Green olives whole

  with pimentos
• 1.5 cups water
• Sofrito (See above)
• 1 cup Jasmine rice

  Rinsed
• 4 Bay Leaves – Laurel en Hojas
• 4 Baby bananas

  guineos ninos.

Instructions

• 1 Cover and coat the pork with salt, pepper, Oregano, Paprika, and Olive Oil.
• 2 Set aside for 30 minutes
• 3 Fry pork in olive oil until it reaches 145 degrees. Keep in the pan
• 4 Heat 1.5 cups water
• 5 Add pigeon beans/ Green Pigeon Peas – Gradules Verdes
• 6 Add Green olives whole, with pimentos
• 7 Add i cup of the Sofrito
• 8 add ½ tsp salt
• 9 Tomato sauce and Achiote oil
• 10 When it comes to a boil, Add 1 cup rinsed jasmine rice
• 11 Cook 15 minutes
• 12 Add the cooked pork
• 13 Turn to simmer and place 4 bay leaves on top for fragrance (Bay Leaves – Laurel
  en Hojas)
• 14 Fry baby bananas in oil -1-2 minutes until golden brown

Nutrition Info