Arroz con Gandules

Rinsed canned gandules, sofrito, and chicken broth. Four steps, one caldero.

Ingredients

• 1 to 2 tablespoons achiote oil (or olive oil + ½ teaspoon sazón)
• 3 to 4 tablespoons sofrito (homemade or store-bought)
• ¼ cup tomato sauce
• 2 tablespoons alcaparrado, rinsed
• 2 cups long-grain rice
• 1 can gandules, rinsed
• 3 to 3½ cups low-sodium chicken broth (less liquid = more pegao)
• 1 teaspoon sazón (for color)
• Cilantro to finish

Equipment

• Caldero with a lid

Method

1. Achiote oil over medium heat. Sofrito and tomato sauce, 2 or 3 minutes. Add the alcaparrado and the gandules; give them a minute.
2. Add the dry rice and stir 2 minutes in the sofrito, until it shines.
3. Add the broth and the sazón. Taste and adjust the salt now. Boil, stir once, low heat, and cover. 20 to 22 minutes, do not uncover.
4. Turn off, rest 10 minutes covered. Fluff with a fork, finish with cilantro.

Notes

• Rinse canned gandules. Fresh only if it is Christmas and you have the afternoon.
• Leftovers: 4 days. Reheat with a splash of broth.
• Store-bought sofrito and sazón bring it down to about 30 minutes.
• If you are setting aside a portion for a baby who is learning to eat, take it out before adding the alcaparrado.