Bacalao(I think it is codfish)Puerto Rican rice w/ Gandules(hope that's spelled right)?!
Bacalao(I think it is codfish)Puerto Rican rice w/ Gandules(hope that's spelled right)?
I am from the East Coast where my uncle's girlfriend and several other people I knew who were of Puerto Rican descent made this delicious rice.It was a yellow rice and had codfish and Gandules in it.It had a perfectly salty taste to it and I would love to be able to attempt making it!!I am unfortunately having a difficult time finding a recipe....Can anyone help?
Answers:
Here is how you make the Bacaloa:
Ingredients:
2 tbsp. vegetable canola oil
1 c. tomato sauce
pinch of salt or better none
1/2 c. sofrito
2 lbs. bacalao (cod fish)
1 tsp. black pepper
1 envelope sazón
2 tsp. manzanilla olives
Directions:
Soak over night if possible to remove some salt.
Start by boilng the cod fish and change the water at least 2 times.
Shred the cod and make sure it doesn't have any bones and set aside.
Heat the vegetable canola oil in a skillet and add the sofrito and tomato sauce. Cook on medium heat for about 5 minutes.
Add the shredded cod fish, sazón, olives, black pepper and salt if needed.
Cook on low heat for another 15 minutes.
Serve with white rice and tostones on the side.
Here is the Arroz con Grandules recipe(rice w/ pigeon peas):
Ingredients:
1 lb. raw medium grain rice
1 15 oz. can gandules (pigeon peas)
2 1/2 tbsp. sofrito*
2 envelopes sazón seasoning with achiote
2 tbsp. Manzanilla olives
1/2 cup vegetable oil
1 8 oz. can tomato sauce
16 oz. water
Directions:
Place the vegetable oil, sofrito, sazón with achiote, gandules, olives, and tomato sauce in a big pot.
Thoroughly wash rice and add to the other ingredients.
Pour water over the ingredients and stir well.
(Water should be about 1 inch above the ingredients).
Boil on medium high until all the water is absorbed.
Reduce heat to low and cover the pot with aluminum foil* and lid.
Cook for 35-40 minutes, depending on your stove. Or if you use a rice cooker, cook until it turns on to warm.