Recipe(tried): Arroz con Gandules for dear Gina!

dear Gina:

My mother's recipe was too time consuming for modern ladies like us. This is my particular recipe and is healthy and with less calories than the original one. I feel so grateful that you asked. I will never loose the chance to give one of our typical recipes. Thanks fear friend!

ARROZ CON GANDULES
Serves 6 or 8 depending on the portions

3 tb olive oil for the caldero
1 big can of gandules Goya, drained
1/2 cup of Sofrito
1/4 lb jam n de cocinar (ham used for cooking)
1 envelope Saz n con Culantro y Achiote
1/4 cup chopped cilantro (cilantrillo)
a pinch of ground cumin
2 cups long grain rice (Uncle Bens or Cinta Azul)
2 1/2 cups water
salt and pepper to taste

Heat the caldero and add the olive oil, Sofrito, jam n de cocinar, Saz n con Culantro y Achiote, chopped cilantrillo and the ground cumin. You can add now 1/2 cup water or white wine. Let it cook uncovered, at medium high until the sofrito is wilted, about 4 minutes. Now add the drained gandules (use a big can or 2 small cans. You can add to the sofrito drained and sliced stuffed green olives and a few capers, but it is optional. Now add the rice and move it thoroughly
so that it is well mixed. Add salt and pepper to taste. Add the water and lower the heat to medium. Cook it uncovered until it is completely drained and makes craters in the surface. Move the rice from the bottom up, cover and lower the heat to Low. Cook the rice for additional 20 minutes and you can serve it. It will be granoso, but if you want you might add more water, depending on your taste.

I certainly hope that you will prepare the Arroz con Gandules and serve it with Pernil de Cerdo and pasteles. I wish I could be there to taste it.

Gladys/PR