Arroz con Gandules – Rice & Pigeon Peas, A Puerto Rican Feast for Fawn

On November 11, 2012 I celebrated my 35 years of life

So my friend Fawn was flying in from Kansas to spend my birthday weekend with me. She was flying in Friday the 9th. So I decided that I wanted to make her a Puerto Rican Dinner for her first night here! Because you know how I am, I HAVE to cook for whoever is staying at my house! So I made her: Roasted Pork Shoulder (Pernil) and Normy made Rice with Pigeon Peas – Arroz con Gandules and Fried Plantains (Tostones)

for the pork I use a LOT of garlic
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just wanted to share a few photos of how I made it
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and now for the Pork Shoulder! The best PORK!
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So on the way home from the airport from picking Fawn up, we stopped at the Liquor store
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Let’s get this party started!
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Fawn was REALLY excited to be in Denver!
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Look at my pork shoulder!
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and now for the recipe for Normy’s Arroz con Gandules – Rice & Pigeon Peas

1 tbsp. GOYA® Extra Virgin Olive Oil

¼ lb. country ham, cubed
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½ green bell pepper, chopped (about ½ cup)
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½ yellow onion, chopped (about ½ cup)
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2 packets Sazón
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1 tbsp. Minced Garlic

2 tsp. finely chopped fresh cilantro

1 tsp. Oregano

1½ cups Medium Grain Rice
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1 can (15 oz.) Green Pigeon Peas
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4 oz. Tomato Sauce

1/4 cup Manzanillas Olives Stuffed with Minced Pimientos, sliced
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1. Heat oil in a medium, heavy saucepan over medium-high heat.
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Add ham to pan;
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cook until brown, about 5 minutes. Stir in peppers and onions; cook,
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stirring occasionally,
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scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes. Add sazón, garlic,
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cilantro and oregano. Cook until fragrant, about 30 seconds.

2. Add rice to pan.
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Cook, stirring frequently, until coated in oil and toasted, about
1 minute.
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Stir in pigeon peas,

tomato sauce,
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olives
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and 1½ cups water;
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using a wooden spoon, stir once and bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up.

3. Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes. Remove saucepan from heat. Gently fluff rice with fork. Cover pan and let stand 5 minutes.
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Don’t forget the Fried Plantains (Tostones)

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and now Normy will slice the Pork
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Dinner is served!
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Fawn can not WAIT to try her first Puerto Rican meal!

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