Porchetta relleno de arroz con gandules - lechona colombiana

Ingredients

• 2 cups Long-Grain Rice (Rinsed until water runs clear)
• 1 cup Canned Pigeon Peas (Gandules) (Drained and rinsed)
• 1 lb Boneless Pork Shoulder (Trimmed of excess fat and cut into 1‑inch cubes)
• 1/2 cup Sofrito (Puerto Rican) (Store‑bought or homemade blend of peppers, onions, garlic, cilantro)
• 1 cup Tomato Sauce (No added sugar)
• 2 tbsp Olive Oil (Extra virgin recommended)
• 2 cups Chicken Broth (Low‑sodium)
• 1 tsp Adobo Seasoning (Puerto Rican style)
• 1 packet Sazón with Coriander and Annatto (Adds color and subtle flavor)
• 1 tsp Salt (To taste)
• 1/2 tsp Black Pepper (Freshly ground)
• 1/4 cup Green Olives (Pitted and sliced)
• 1 tbsp Capers (Optional, rinsed)

Instructions

1. Prepare Ingredients

   Rinse the rice until the water runs clear. Drain the canned gandules. Cut the pork into 1‑inch cubes. Slice the olives and set all measured ingredients aside.

   Time: PT10M

2. Brown the Pork

   Heat olive oil in the large pot over medium‑high heat. Add the pork cubes, sprinkle with salt, pepper, and adobo, and sauté until browned on all sides, about 5‑7 minutes.

   Time: PT7M

3. Build the Base

   Stir in the sofrito and cook for 2 minutes until fragrant. Add the tomato sauce, sazón packet, and chicken broth. Bring to a gentle simmer.

   Time: PT5M

4. Add Rice and Gandules

   Add the rinsed rice and drained gandules to the pot. Stir to combine, then increase heat to bring the mixture to a rolling boil.

   Time: PT5M

5. Partial Simmer

   Reduce heat to low, cover the pot, and let the rice cook for about 10 minutes, until it is about 70% done (still a little firm in the center).

   Time: PT10M

6. Transfer to Baking Dish and Bake

   Preheat the oven to 350°F (175°C). Transfer the partially cooked rice mixture to the Dutch oven or baking dish, spreading evenly. Sprinkle sliced olives and capers over the top. Cover with a lid or foil and bake for 20 minutes, until the rice is fully tender and a golden crust forms.

   Time: PT20M

   Temperature: 350°F

7. Rest and Serve

   Remove the casserole from the oven and let it rest, covered, for 5 minutes. Fluff gently with a fork and serve hot.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

22g

Carbohydrates

68g

Fat

16g

Fiber

6g