Puerto Rican Arroz con Gandules

Ingredients

• Rice

  400 g

  $0.72

• Pork Chops

  250 g

  $1.63

• Bell pepper

  1 medium (150 g)

  $0.90

• Onions

  1 medium (150 g)

  $0.22

• Garlic

  4 cloves (20 g)

  $0.16

• Tomato paste

  2 tbsp (30 g)

  $0.14

• Olive oil

  2 tbsp (30 ml)

  $0.20

• Oregano

  1 tsp (5 g)

  $0.23

• Cumin

  1 tsp (5 g)

  $0.12

• Olives

  50 g

  $0.50

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Dice the pork chop meat into small half-inch pieces. Finely chop the bell pepper, onion, and garlic to form a fresh aromatic base.

2. 2

   Heat olive oil in a caldero or heavy pot over medium heat. Add the diced pork and cook until lightly browned, about 5 minutes.

3. 3

   Add the chopped bell pepper, onion, and garlic. Sauté for 4 to 5 minutes until soft and fragrant, then stir in the tomato paste, oregano, cumin, and sliced olives, cooking for another minute.

4. 4

   Stir in the rinsed rice and canned beans, coating every grain in the savoury sofrito oil for 2 minutes.

5. 5

   Pour in 2.5 cups of water along with 1 teaspoon of salt. Bring to a rolling boil over medium-high heat, allowing the liquid to reduce until it reaches the level of the rice.

6. 6

   Stir once gently, cover tightly with a lid, reduce heat to low, and steam undisturbed for 20 to 25 minutes. Fluff lightly with a fork before serving.