Arroz con Gandules

Ingredients

 * 1 to 2 Ounces of salt pork ( Washed under cold water and diced)
 * 2 to 4 ounces of cooking ham or ham steak (Washed under cold water and diced}
 * 2 to 4 Tablespoons of sofrito (You can find the recipe for sofrito on the foundation page of the main menu)
 * 1 Can of gandules (They can also be found frozen or fresh in many produce stores)
 * 3 Tablespoons of olive oil.
 * 1 Tablespoon of oregano
 * 1 Teaspoon of salt
 * 1 Dash of black pepper.
 * 3 Tablespoons of tomato paste.
 * 4 Cups of long grain white rice. (washed in cold water and drained)
 * 5 cups of cold water

Directions

 * 1) Fry salt pork salt pork to a nice light golden brown.
 * 2) Remove salt pork and allow to drain on a paper towel.
 * 3) Drain and wash frying pan ( use hot water only do not use soap)
 * 4) Return frying to stove add 1 tablespoon of olive oil bring up to heat and add the cooking ham.
 * 5) Lightly brown ham stirring making sure that it dose not burn or stick to the pan.
 * 6) Remove ham and set aside allow to drain on a paper towel.
 * 7) While the pan is still hot add the sofrito, there should be enough liquid from the sofrito to help you de glaze the pan. Use a spatula to scrape the bottom of the pan.
 * 8) Stir in the tomato paste and when it starts to bubble return the salt pork and cooking ham.
 * 9) Stir in the gandules ( If you are using from the can do not allow to cook just let them come up to temperature and then turn the burner off and set aside)
 * 10) If you plan to use the frozen or fresh gandules. Place them in a pot of cold lightly salted water bring to a boil and then lower heat and allow to simmer for about 20 minutes. Then drain and add them to the frying pan.
 * 11) In a large pot about 6 quart or larger add the ingredients from the frying pan.
 * 12) Bring up to heat and stir in rice. Make sure that the rice is well covered with the mixture from the frying pan. It should be a nice light red in color.
 * 13) Raise the heat to high and then add cold water.
 * 14) Add black pepper and oregano taste for salt add if needed.
 * 15) Once it come to a boil stir once more set burner to low.
 * 16) Cover the rice with the plantain leafs and cover pot.
 * 17) Allow to cook for 30 to 35 minutes ( do not remove cover) after the cooking time turn off burner and let sit for 15 minutes before you uncover the pot to serve.