How To Make Arroz Con Gandules (Rice With Pork & Pigeon Peas): A Favorite In Puerto Rico

Ingredients to make arroz con gandules

Arroz con gandules (Rice with Pork & Pigeon Peas) is a favorite dish in Puerto Rico.
Arroz con gandules is enjoyed all year through,  especially during the Christmas season.



Ingredients:

2 Pork Chops (bone in) cut into bite
size pieces, including bone
Salt
Garlic Powder
2 tablespoons Olive Oil

Pam Spray (Olive Oil)
1-16 oz can Goya green pigeon peas*
(gandules)
3-4 Tablespoons of prepared Goya
"Sofrito" *
1 envelope Goya Sazon with cilantro and

achiote *
1-8 oz can tomato sauce
2 Knorr ham broth cubes
1-1/2 teaspoon crushed garlic
Several dashes of cayenne pepper
1 teaspoon cilantro leaves
3-1/3 cups water, including liquid from gandules
1-1/2 Tablespoons Olive Oil
2 cups short grain rice

Wash pork pieces and season with salt and garlic
powder, to taste.
Saute in 2 tablespoons olive oil in a frying pan

until golden brown and almost done.

Spray the bottom and sides of a 4-quart
microwaveable pot, with Pam spray.

Add all the ingredients to the pot, except for pork
gandules, olive oil, liquid, salt, garlic powder,
and rice.  Stir the ingredients.
Microwave covered, for 4 minutes on High.

Drain the liquid from gandules, measure
and add enough water to make 3-1/3
cups.  Add the gandules, pork, and 1/2 of the
liquid to the pot. Microwave covered on High Power
for 15 minutes.

Stir the ingredients.  Add rice, remaining liquid
and olive oil to pot.  Stir well.  At this time, you
should taste.  If needed, add additional salt and/or
garlic powder.
Microwave covered for 15 minutes on high Power. 

Stir well, bringing rice on the bottom to the top.
Cover, and microwave for 16 -18 minutes at Medium power.

Let stand for 15 minutes before serving.  Taste rice to
make sure it is cooked and that all the water has

been absorbed.

If after the resting time, you find that the water is
not completely absorbed, cover rice with paper
towel.  Microwave covered for 4 to 5 minutes more
at Medium power.

If, on the other hand, you find that rice needs more
cooking, place 4 to 5 ice cubes on top of rice.
Microwave covered for an additional 4 to 5 minutes
at Medium Power.

Place on serving dish.  Serve with roast pork,
roast turkey, or baked ham.

Buen provecho (bon appetit).

* Available at most Hispanic supermarkets.

El Dia De Los Reyes (Three Kings Day) In Puerto Rico

Three Kings Day In Puerto Rico

                                                                                     
El Dia De Los Reyes (Three Kings Day) is a Holiday in Puerto Rico.  El Dia De Los Reyes is on January 6, and celebrates the day when a group of Kings arrived to worship and bring three gifts to baby Jesus, after following a star in the sky.  The three Kings: Melchior, Gaspar, and Balthazar, arrived on camels, bringing gifts of gold, frankincense and myrrh to the baby Jesus.


There are many celebrations in Puerto Rico on this holiday.  The Three Kings Day is equally as important as Christmas Day.  Children receive presents on both days: Christmas and El Dia De Los                       
Reyes.  In Puerto Rico on the Eve of Three Kings Day,
it is a tradition for the children to take a shoe box,
fill it with grass, put water in a glass, and place it
under the bed.  The three Kings will drink the
water, and then take the grass to feed the camels.
In return, The three Kings will leave gifts under the
bed.


Puerto Ricans spend this holiday with family and
friends, and is customary to take a day trip to enjoy
the countryside.  In San Juan there are many
celebrations with food, live music, and dancing.
Also, every year the Governor of Puerto Rico
opens his residence, the governor's mansion
called La Fortaleza, to the public, as part
of the El Dia De Los Reyes festivities.


If you are in Puerto Rico during El Dia De Los Reyes,
make sure to join in the celebration. 


Take a look at this video with the traditional music of the holidays.  The song is about a little child riding on his donkey, on his way to Bethlehem to see baby Jesus.