Arroz Apastelado
#recipes #Sazón #sofrito

Arroz Apastelado

If pasteles and arroz con gandules had a baby, this would be it!

Dec 13, 2022

By Carolina Ginorio | @caroginorio_pr

The culinary love child of pasteles and arroz con gandules, arroz apastelado is basically a Puerto Rican Christmas in a pot. Christmas season in PR usually lasts from mid-November to mid-January, and in my family we celebrate with multiple large gatherings centered around food. There’s usually a ton of effort that goes into those Christmas meals—a humongous task divided among family members working together to come up with the perfect spread. So if you need a quick pick-me-up to hold you over until the next big feast or just want a taste of Christmas in July, this rice is the perfect solution. Try this recipe, blast some Parranda music, and feel the holiday spirit wash over you—any time of the year. 

About Carolina

My name is Carolina Ginorio, I was born and raised in San Juan, Puerto Rico. I use my love of food and my background in design to make videos that highlight how fun it is to cook and eat Puerto Rican food. I started cooking as a way to feel at home even when I was far away, so although I may not make it the way your abuela would, each bite is sure to transport you to my favorite island on the globe.

 

 

Arroz Apastelado

Carolina Ginorio

Servings

6

Prep Time

10 minutes

Cook Time

25-30 minutes

Ingredients

  • 2 cups white rice
  • ½ lb pork, cubed

  • 2 tbsp Loisa Organic Adobo

  • ½ tbsp Loisa Organic Oregano

  • 1 tbsp vinegar

  • 3 tbsp Loisa Sofrito

  • ½ cup tomato sauce
  • ¼ cup pimientos morrones, diced
  • 5 olives (to taste)
  • 1 can 15 oz of gandules (pigeon peas)

  • 2 tbsp Loisa Organic Sazón

  • 1 cube of chicken bouillon

  • 1 Loisa Organic Bay Leaves

  • 3 very green bananas
  • 3 tbsp of achiote oil
  • 1 large banana leaf

  • Loisa Sal Marina, to taste

Directions

  1. Season the pork with 1 tbsp each of Loisa Adobo, oregano, and vinegar. Set aside.

  2. Using a cheese grater, shred the 3 green bananas into a bowl. Season with 1 tbsp each of  achiote oil, Adobo, and Sazón, and salt. Set aside.

  3. Warm a pot on medium-high heat and add 2 tbsp of achiote oil.

  4. Add 3 tbsp of Loisa Sofrito and the seasoned pork and saute until the pork is cooked through.

  5. Mix in the olives, pimientos, and tomato sauce, stirring to incorporate.

  6. Strain the liquid from the canned gandules into a measuring cup and add water to make 2 total cups of liquid. Add this liquid, the gandules, and a bay leaf to the pot and bring to a boil.

  7. Season with the chicken bouillon cube and 1 tbsp of Sazón (wait to add salt until the end). Add the rinsed rice to the pot, and let everything  boil on medium heat until the rice absorbs most of the liquid.

  8. Mix the rice from the bottom up, making sure it doesn’t stick to the pot.
  9. Lower the heat to medium-low, spread the banana mixture over the surface of the rice, cover with the banana leaf, and top with the lid. Cook covered for 25 minutes.
  10. Remove the lid and banana leaf and mix the shredded banana mixture into the rice with a fork.

  11. Check that the rice is fully cooked and cover for a few more minutes if needed. Salt to taste, and it's ready to enjoy!

What you'll need:
Flavor Trio Combo El Gran Combo! Organic Sazón, Adobo y Sofrito are the perfect pack for pure flavor.
$32
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Arroz Apastelado

Carolina Ginorio

Servings

6

Prep Time

10 minutes

Cook Time

25-30 minutes

Ingredients

  • 2 cups white rice
  • ½ lb pork, cubed

  • 2 tbsp Loisa Organic Adobo

  • ½ tbsp Loisa Organic Oregano

  • 1 tbsp vinegar

  • 3 tbsp Loisa Sofrito

  • ½ cup tomato sauce
  • ¼ cup pimientos morrones, diced
  • 5 olives (to taste)
  • 1 can 15 oz of gandules (pigeon peas)

  • 2 tbsp Loisa Organic Sazón

  • 1 cube of chicken bouillon

  • 1 Loisa Organic Bay Leaves

  • 3 very green bananas
  • 3 tbsp of achiote oil
  • 1 large banana leaf

  • Loisa Sal Marina, to taste

Directions

  1. Season the pork with 1 tbsp each of Loisa Adobo, oregano, and vinegar. Set aside.

  2. Using a cheese grater, shred the 3 green bananas into a bowl. Season with 1 tbsp each of  achiote oil, Adobo, and Sazón, and salt. Set aside.

  3. Warm a pot on medium-high heat and add 2 tbsp of achiote oil.

  4. Add 3 tbsp of Loisa Sofrito and the seasoned pork and saute until the pork is cooked through.

  5. Mix in the olives, pimientos, and tomato sauce, stirring to incorporate.

  6. Strain the liquid from the canned gandules into a measuring cup and add water to make 2 total cups of liquid. Add this liquid, the gandules, and a bay leaf to the pot and bring to a boil.

  7. Season with the chicken bouillon cube and 1 tbsp of Sazón (wait to add salt until the end). Add the rinsed rice to the pot, and let everything  boil on medium heat until the rice absorbs most of the liquid.

  8. Mix the rice from the bottom up, making sure it doesn’t stick to the pot.
  9. Lower the heat to medium-low, spread the banana mixture over the surface of the rice, cover with the banana leaf, and top with the lid. Cook covered for 25 minutes.
  10. Remove the lid and banana leaf and mix the shredded banana mixture into the rice with a fork.

  11. Check that the rice is fully cooked and cover for a few more minutes if needed. Salt to taste, and it's ready to enjoy!