Gandule Rice w/Portuguese Sausage
This is a classic example of how different cultures combine elements to make a familiar dish new. This dish combines the Puerto Rican dish with Portuguese sausage.
2 cups long grain rice, rinsed
4 cups water
4 strips thick cut bacon, chopped
4 tbs Sofrito
1 15 oz can Gandules (Pigeon Peas), drained
1 link Portuguese Sausage
1 envelope Sazon con Culanto y Achiote (click to order)
1 8 oz can Tomato Sauce
salt and pepper
1 banana leaf (optional)*
Heat a large pot on medium-high heat, cook chopped bacon until crispy, remove bacon from pot and set aside.
Add sofrito (stand back it will spatter) to bacon drippings, cook about 3-5 minutes. Add pigeon peas, sausage, bacon, rice, sazon and tomato sauce to the pot, stir.
Add water and bring it to a boil on high until water evaporates, stir rice over ONLY once*, place banana leaf over the rice, cover and simmer on low for 35 minutes.
*It is important not to stir rice more then once otherwise it will come out very sticky.
*The banana leaf it optional, it gives the rice a nice flavor. I purchase my banana leaves at my local Asian market.