Most of you probably know I spent a majority of my childhood in the beautiful island of Puerto Rico. Arroz con gandules was a dish we ate quite frequently while living there, and every time I make it I'm reminded of some wonderful happy times.
Funny related story.
When we first moved to Puerto Rico and tried arroz con gandules my mom immediately asked for the recipe. Well, the lady who gave it to us said it was her family's "secret recipe", but she'd give it to us anyway. Well, when we got a can of Goya gandules to make the rice, we noticed that the recipe in the back of the can was....the exact same "secret recipe" the lady had given us. LoL. Over the years we have, of course, tweaked it slightly, but the idea is basically the same.
Arroz con Gandules (adapted from Goya)
1 Tbs. olive oil
2 slices turkey bacon*
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
2 cloves garlic, minced
1 15 oz. can Goya Gandules, undrained
1 packet Sazon Goya con Culantro y Achiote
1/2 cup tomato sauce
3 cups water
2 cups rice**
1/4 cup sliced green olives (optional)
Salt and pepper to taste
Heat oil in large skillet over medium heat. Add bacon, onions, and peppers; cook 3 minutes. Stir in garlic and cook 2 more minutes. Add rice and cook 1 to 2 minutes until toasted, stirring frequently. Add remaining ingredients and bring to a boil. Cover and simmer for 20 minutes. Turn off heat and leave covered for another 20 minutes. Fluff rice and enjoy!
*To make this a vegetarian dish, simply omit turkey bacon or replace it with a vegetarian bacon.
**I use parboiled rice and find it works the best in this recipe.
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