Gandule Rice (Rice Cooker Version)
Gandule Rice (Rice Cooker Version)
Chef Rebekah puts a local twist on the classic Gandule Rice and made extra easy by cooking it right in the rice cooker. Comforting, flavorful, and guaranteed to have you going back for seconds. It’s perfect for potlucks or busy weeknights when you want something delicious without the fuss.
Ingredients
- 1 12 oz. pack Hickory smoked cacon, chopped
- 1 5 oz. piece Portuguese sausage, sliced
- 1 White onion, diced
- 1 Green bell pepper, diced
- 1 pack Achuete Annatto Powder
- 2 tablespoons Garlic, minced
- 2 4 oz. bunches Cilantro, chopped, divided
- 4 cups Medium grain rice
- 4 cups Chicken stock
- 1 8 oz. can Tomato sauce
- 1 can Gandules, pigeon peas, drained and rinsed
- 1 can Black Olives, drained
- 2 packets Sazón Goya
- 1 tablespoon Kosher salt
Instructions
- In a large sauté pan, cook the chopped bacon over medium heat until the fat renders and the bacon begins to crisp. Add the sliced Portuguese sausage and continue cooking until lightly browned. Stir in the diced onion and green bell pepper and cook until softened and fragrant.
- Sprinkle in the achuete annatto powder, add the minced garlic, and stir well to coat the mixture. Fold in half of the chopped cilantro and continue cooking for one to two minutes until well incorporated. Transfer the mixture to a colander to drain off excess fat completely and allow it to cool slightly.
- Place the rinsed rice into the rice cooker, then pour in the chicken stock until it reaches the four line on the cooker’s pot. Add the tomato sauce, gandules, black olives, Sazón Goya packets, kosher salt, and the drained bacon–sausage–sofrito mixture. Stir gently to distribute everything evenly.
- Set the rice cooker to the regular cook setting and allow it to complete its cycle, about 20 minutes depending on the cooker.
- Once the rice is finished, let it rest on the warm setting for 10–15 minutes before opening.
- Add the remaining chopped cilantro and fluff gently with a rice paddle to evenly incorporate the meats, olives, and gandules throughout the rice. Serve hot.
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