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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.


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Prep Time: 10 | Cook Time: 20-30 | Ready In: 30-40 minutes
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US Metric

 

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)*

 


Cooking Process:

 

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.

 

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