El Fogón de Frakie

roz con Gandules is more than just a dish; it’s a symbol of Puerto Rico, especially when Christmas time rolls around. Whether you’re serving it with Pernil Asado, Pasteles, or a side of Ensalada de Coditos, it’s the heart of the holiday plate. And let’s be real—I’m firmly Team Ketchup! There’s nothing like a big scoop of this rice followed by a cold glass of Coquito (the absolute best!)

 

Ingredients:

 

• 1 or 2 cups of short, medium, or long-grain white rice.
• 1 can (15 oz) Green Gandules (pigeon peas) of fresh gandules
• 2 tbsp Sofrito.
• 1 packet Sazón with Achiote or achiote oil.
• 2 oz Tomato Sauce.
• Olives.
• 2 ¼ cups Water or Chicken Broth.
• Salt or Adobo to taste.

 

Methods:

 

• Sauté the Base: In a medium pot (caldero), heat 1–2 tbsp of oil over medium heat. Add the sofrito, tomato sauce, sazón, and olives (or capers). Stir for about a minute until the base is fragrant and bubbling.
• Add Gandules and Rice: Pour in the can of gandules (with their liquid for extra flavor, or drained if you prefer a lighter color). Add the rinsed rice and stir well to ensure every grain is coated in the sofrito and achiote oil.
• Add Liquid: Pour in the 2 ¼ cups of water or chicken broth. Taste the liquid—it should taste slightly salty (like seawater) to ensure the rice is well-seasoned. Adjust with salt or adobo if needed.
• Boil: Increase the heat to medium-high and bring to a boil. Let it cook uncovered until the liquid has evaporated and you see the «craters» forming on the surface.
• The Steam Phase: Give the rice one gentle stir from bottom to top. Cover the pot with a tight-fitting lid and turn the heat down to low.
• Finish: Let it steam for 20–25 minutes. Don’t lift the lid! Once done, turn off the heat, fluff with a fork, and serve it alongside that Pernil Asado you have listed above.