The eve of Christmas is upon us!
Christmas Eve Menu is in full effect.
Oh Christmas Eve Menu, how I love thee.
Arroz con Gandules is typically a side dish that is made at every Christmas party in Puerto Rico. It accompanies the pasteles and roasted pork/chicken.
There’s a plethora of ways to make this savory side dish.
This is my way. And I like to eat it as a main dish when it’s not Christmas. It has everything a main dish has for one pot meals – a meat, vegetables, and carbs.
Arroz con gandules
4 cups of cooked rice
4 strips of bacon, chopped
6 oz of chopped ham
2 cloves of garlic, chopped
5 tablespoons of Sofrito
2 cans of Gandules, drained
1 packet of Sazon
Cook the rice
Get a medium size pot and put the heat to medium.
Add bacon to the pot, let it cook a little.
Add onion and garlic, cook with bacon until the onion is a little limp.
Add the ham and stir occasionally until onion is tender.
Add the gandules and sazon, stirring to make sure everything is evenly combines. By the time the gandules go into the pot, the bacon should be completely cooked.
Add the rice and the sofrito. Mix until well combines. Cook until it is heated through.
makes 16 servings. Calories: 326, Carbohydrates: 62 grams, Sugar: 7 grams, Fiber: 3 grams, Protein: 11 grams.
Most arroz con gandules recipes call for either ham or bacon. Screw that, let’s do both.
The layering of bacon and onions with garlic allows for that smokey savor taste to seep into onions from the bacon. And the whole house smells amazing because of it.
You can get the sofrito in the Hispanic food area of your grocery store. It’s red. The sazon is below it usually.