Sunday, April 4, 2010

Rice & Gandules Served with Tropical Plantain Delight

 Millie's tropical kitchen

Rice & gandules is the most popular and the best rice found throughout the island. The flavor, the texture and the color is divine. This rice is usually served with fried or open flame cooked pork & tostones (Fried Green Plantain Bananas). These delicious plantain bananas when they arer ripe they are sweet and today I served them in a coconut sauce smothered in fruit & sauurkraut. Though in Puerto Rico everyone uses white short grain rice, I love to make my rice dishes with whole grain brown rice. Either way it is fabulous. In this dish I  added some great spices that will make you dizzy as the aroma of the rice caresses your stomach and smelling senses. 
Before you begin make sure all your ingredients are washed well, chopped and ready for cooking. Soak your brown rice in a bowl of water for 15 minutes before cooking it. If you use white rice do not soak.

Rice Recipe:

1 can Goya brand Gandules (Green Pigeon Peas)
4 cups brown rice
1/4 c. vegetable oil
1/4 c. sofrito (1 onion "choppein quarters". 8 pieces of fresh garlic, peeled, 1 green pepper, cleaned & chopped in quarters, 15 sprigs of fresh cilantro...put in food processor, grind well...set aside)
2 envelopes of Jamon (picture of product in my file box under ingredients)
2 envelopes of Sazon ( picture of product in my file box under ingredients)
1/2 c. tomato sauce
1/8 tsp. black pepper
a pinch red crush peppers
salt (add as desired for your own taste)

Pot 1...First place gandules in a pot with 5 cups of water and bring to a boil.

Pot a nice pot or skillet that will not burn pour oil , add sofrito...saute' on med. heat and enjoy the aroma. Add tomato sauce, sazon & jamon flavoring, saute' for about 2 minutes. Drain out rice and add it to the spice pot, stir lightly. Separate the gandules from the water.*Keep the water do not discard*, stir gandules into the rice...stir lightly, then add 3 to 4 cups of the boiled water to the rice. Make sure the rice has a lot of water to boil so it can cook well...(Brown rice requires a lot of water to cook properly)  Add salt and pepper at your taste. The proper amount of water level is about 2 inches above the rice. Let it boil uncovered on med. high until the water has completely evaporates.

After the water has evaporated stir rice well removing any rice grains from the pot edges, lower your heat to low, cover the rice with aluminum foil and the lid for 25 minutes. Then stir rice again, cover and cook for 15 more minutes.

Recipe for Tropical Plantian Delight

2 ripe plantain bananas...
(if you cannot find ripe ones, buy them green and let them will take about 3 days to a week.)

Remove the peeling by slicing the banana on one side the long way. Then slice the banana sideways, like the photo below.

In a frying pan, fry them until they are golden brown on Med. high heat. Remove them from the frying skillet and place them on top of a 2 ply paper toweled plate to absorb the oil.

 Then in a small mixing bowl mix these ingredients.

1/3 c. coconut milk
1 can mandarian oranges
1/2 c. pineapple tibets
1 envelope of splenda
1 tablespoon of honey
1 tsp. vanilla
1/8 tsp. salt
1/2 cup of drained saurkraut

Mix all ingredients together and serve as much as you wish over your dish of plantain bananas.

Serves 4. This was a wonderful tropical cuisine.

Millie's Caribbean Vegan Cuisine 


  1. That looks beautiful! And what a great idea for the new blog heading photo.

  2. What a beautiful plate of food! I love pigeon peas - I buy the Goya brand also. The sauerkraut with the sweet fruit and plantains sounds very intriguing!


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