Arroz con Gandules

🛒 Ingredients

• Long-grain white rice 360 g · 1296 kcal
• Canned pigeon peas, drained 250 g · 225 kcal
• Pork belly, diced 100 g · 500 kcal
• Olive oil 28 g · 252 kcal
• Onion, medium, diced 150 g · 60 kcal
• Green bell pepper, medium, diced 150 g · 30 kcal
• Garlic cloves, minced 20 g · 30 kcal
• Cilantro, fresh, chopped 10 g · 2 kcal
• Tomato sauce 225 g · 45 kcal
• Pitted green olives with pimentos, chopped 40 g · 46 kcal
• Sazón con Achiote seasoning 5 g · 0 kcal
• Adobo all-purpose seasoning 5 g · 0 kcal
• Water or low-sodium chicken broth 720 g · 0 kcal

👨‍🍳 Instructions

1. In a large heavy-bottomed pot or caldero, cook the diced pork belly over medium heat until crispy and the fat has rendered. Remove the crispy pork bits and set aside, leaving the rendered fat in the pot.
2. Add olive oil (if needed) to the rendered fat, then sauté the diced onion, green bell pepper, and minced garlic until softened and fragrant, about 5-7 minutes. This forms the sofrito base.
3. Stir in the chopped fresh cilantro, tomato sauce, pigeon peas, pitted green olives, Sazón con Achiote, and Adobo all-purpose seasoning. Cook for 2-3 minutes, stirring occasionally, to meld the flavors.
4. Add the uncooked long-grain white rice to the pot and stir well to coat every grain with the sofrito mixture. Pour in the water or chicken broth, ensuring it's enough to cover the rice and peas.
5. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
6. Once cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. Fluff the rice gently with a fork, incorporating the reserved crispy pork bits, then serve warm.