Rinse the gandules and drain them. Combine them with the 2 liters (8 cups) of water and put them over high heat. When it boils, tape and cook for 30 minutes. Add the salt and cook 15 more minutes. Drain and reserve 3 cups of the liquid.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Gandules rice ingredients: |
| 1 pound of fresh, chosen and clean gandules 2 liters of water (8 cups) 4 teaspoons of salt (all these go bite) 1/2 ounce of bacon 1 ounce of cooking ham 1 onion, medium , mondada 1 sweet pepper, without seeds 1 green pepper, without seeds 1 tomato, medium 3 leaves of culantro 3 twigs of culantrillo 3 tablespoons of vegetable oil or butter with achiote 3 stuffed olives 1/2 teaspoon of capers 1/4 cup of tomato sauce 2 1/4 cups of rice 3 cups of water (in which the gandules were injured) |
Gandules rice ingredients:
2. Meanwhile, in a cauldron, brown the bacon. Loot and brown the ham. Add the rest of the ingredients included in B and Sofria. Add those included in C and mix.
3. Wash rice well, drain and add, mixing it well. Add the gandules to rice and sauce for a few minutes. Add the 3 liquid cups that reserved and cook over moderate heat until it dries. Turn the rice. Cover the cauldron and cook for 30 minutes over low heat. In the middle of the time the rice turns. The grain must be soft and that means that it is.
