Arroz con Gandules (Puerto Rico)
Serves 6
Ingredients
Method
500 g. Pork Shoulder, Cut into Chunks
240 g. Long Grain Rice
400 g. Can Of Pigeon Peas, Drained
1 Onion, Chopped
2 Garlic Cloves, Minced
1 Green Bell Pepper, Chopped
1 tsp. Ground Cumin
1 tsp. Ground Coriander
1 tsp. Turmeric
500 ml. Chicken Broth
120 ml. Olive Oil
Salt and Pepper to Taste
Heat the olive oil in a large pot over medium heat. Add the pork and brown on all sides.
Add the onion, garlic, and bell pepper to the pot. Cook until softened.
Add the cumin, coriander, and turmeric to the pot. Stir well.
Add the rice and pigeon peas to the pot. Stir to combine.
Add the chicken broth to the pot. Bring to a simmer, cover, and cook for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
Season with salt and pepper to taste. Serve hot.