We have already established that puertoricans love rice. We even eat leftover rice with eggs for breakfast. Hey don’t knock it! It’s pretty good 🙂 Just like potatoes, rice can stand alone, or be mixed with different meats and legumes.
One of the most popular rice dishes in Puerto Rico is arroz con gandules(Rice and pigeon peas). Pigeon peas or gandules date back 3,500 years! They originated in India and thank fully reached the Caribbean! Unlike green beans or string beans plants, the pigeon pea is actually a little tree. It can last and produce beans 3 – 5 years.
You can’t say Arroz con gandules without mentioning pork. They go hand in hand. It’s our official food for Christmas. A nice roast pork shoulder with the skin all crispy, and fluffy rice and pigeon peas.
Since I didn’t have 5 hours to prep and prepare a Christmas feast, I decided to make breaded pork steaks and arroz con gandules. This is a tasty and quick weeknight meal. Enjoy!
Here are the ingredients:
For the rice:
2 cups of rice
1 can of green pigeon peas(gandules verdes)
3 cubes or 3 tablespoons of sofrito
2 cloves of garlic, minced
1 tsp oregano
1 tsp cumin
1 packet Goya ham seasoning
1 packet Sazon Knorr
4 tablespoons of achiote oil (optional)
1/4 cup canola oil
Salt to taste
For the pork steaks:
6 pork steaks, thinly sliced
Canola oil for frying
Now watch the video on how to make it!