Gandule Rice
Ingredients:
- 1 cup vegetable oil, 3 pounds pork, cubed
- 3 tbsp achiote (annatto) seeds, 2 cups chopped onion, 9 cups water
- 2 cups chopped fresh cilantro
- 12 cloves garlic, 2 tbsp salt, 1 tsp ground black pepper
- 2 (8 ounce) cans tomato sauce
- 1 (15 ounce) can pigeon peas, drained
- 15 oz black olives, 8 cups uncooked rice
Directions:
- Heat 2 tbsp of the oil in a large saucepan. Add pork and brown in oil. Place remaining oil in a small saucepan and add annatto seeds. Heat until oil becomes very dark orange/red. To the browned pork add the onion, cilantro, garlic, salt and pepper.Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain annatto oil mixture into pork mixture and stir together. let simmer for 10 min. Add uncooked rice and water to pork mixture. Cover saucepan and bring all to a boil. Remove cover, stir again, replace cover and cook another 10 minutes; stir again allow to stand 15 minutes.
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Red Beans
Ingredients:
- 1 small onion, 1 small green bell pepper
- 2 cloves garlic, 1 tbsp fresh cilantro leaves
- 1 tsp annatto or achiote powder
- 1 tbsp olive oil, ½ cup diced ham
- 1 (16.5 ounce) can red beans, drained
- 1 cup peeled and diced potatoes
- ½ cup peeled and diced pumpkin, 1 cup water
Directions:
- In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside. Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.
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Cuban-Style Yellow Rice
Ingredients:
- 4 cups long grain rice, 8 cups water
- 1 small onion, 2 tsp salt, 1/8 tsp annatto
- 1/8 tsp paprika black pepper to taste
- 1 cup frozen peas, 1 (4 ounce) sliced peppers, for garnish
Directions:
- Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
- Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.
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