Porchetta relleno de arroz con gandules - lechona colombiana
Porchetta relleno de arroz con gandules - lechona colombiana is a medium Puerto Rican recipe that serves 4. 520 calories per serving. Recipe by Chef Jose Antonio on YouTube.
Prep: 15 min | Cook: 50 min | Total: 1 hr 20 min
Cost: $24.26 total, $6.07 per serving
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
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
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
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
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
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
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
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
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Ingredient Substitutions
- Instead of Long-Grain Rice: Basmati rice, Jasmine rice
- Instead of Canned Pigeon Peas (Gandules): Black beans, Kidney beans
- Instead of Boneless Pork Shoulder: Chicken thigh, Beef chuck
- Instead of Sofrito (Puerto Rican): Mirepoix, Sautéed onions and bell peppers
- Instead of Tomato Sauce: Crushed tomatoes
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Chicken Broth: Water + bouillon cube
- Instead of Adobo Seasoning: All‑purpose seasoning
- Instead of Sazón with Coriander and Annatto: Paprika + turmeric
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Green Olives: Capers
- Instead of Capers: Green olives
Equipment Needed
- Large Pot
- Dutch Oven or Heavy‑Bottomed Baking Dish
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups and Spoons
- Colander
- Mixing Bowl
- Oven
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Browning the pork cubes to develop flavor.
- Cooking the rice only 70% before baking to avoid mushiness.
- Baking at the correct temperature (350°F) until the top is golden and the rice is fully tender.
Chef Tips from the Video
- Use leftover rice from the day before; it fries better and holds its shape.
- If you cannot find canned gandules, substitute with well‑drained black beans and add a pinch of cumin for authenticity.
- A splash of white wine in the sofrito step adds depth without altering the traditional flavor profile.
Troubleshooting
Rice turns out mushy after baking.
Ensure the rice is only 70% cooked before transferring to the oven and that the liquid ratio is correct (about 1.5 cups liquid per cup of rice).
Pork is dry or tough.
Brown the pork quickly over medium‑high heat and do not over‑cook before adding the liquid. The final bake will finish cooking it gently.
Top does not brown.
Remove the foil or lid for the last 5 minutes of baking and optionally broil for 1‑2 minutes, watching closely.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
Freezer: Portion into freezer‑safe containers; freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Not recommended; the dish contains meat and perishable ingredients.
Make-Ahead Tips
- Prepare the rice and pork mixture a day ahead; refrigerate uncovered, then cover before baking.
- The casserole reheats well in the oven at 300°F for 15‑20 minutes.
Frequently Asked Questions
What is the cultural significance and history of Relleno de Arroz con Gandules Apastelado in Puerto Rican cuisine?
Relleno de Arroz con Gandules is a classic comfort dish that evolved from the island's Spanish colonial roots, combining rice, pigeon peas, and pork—ingredients that were staples of the rural diet. The "apastelado" (baked) version became popular for celebrations because it can feed a crowd in a single pan.
What are the traditional regional variations of Relleno de Arroz con Gandules in Puerto Rico?
In the coastal towns, cooks often add seafood such as shrimp or crab, while inland versions may use more pork and add annatto‑colored sofrito for a deeper hue. Some families also layer sliced plantains on top for a sweet‑savory contrast.
How is Relleno de Arroz con Gandules traditionally served in Puerto Rican households?
It is typically served hot straight from the oven, accompanied by a simple green salad or avocado slices, and enjoyed with a side of tostones (fried plantains) or a slice of crusty bread to soak up the flavorful juices.
During which occasions or celebrations is Relleno de Arroz con Gandules commonly prepared in Puerto Rican culture?
The dish is a staple at family gatherings, birthdays, and especially during the Christmas season and the feast of San Juan, when large casseroles are needed to feed extended relatives.
How does Relleno de Arroz con Gandules fit into the broader Puerto Rican cuisine tradition?
It exemplifies the island's love for rice‑and‑bean combinations, the use of sofrito as a flavor base, and the practice of baking one‑pot meals that blend protein, starch, and legumes into a cohesive, hearty plate.
What are the authentic traditional ingredients for Relleno de Arroz con Gandules versus acceptable substitutes?
Authentic ingredients include long‑grain rice, canned or fresh gandules, pork shoulder, Puerto Rican sofrito, adobo, sazón with annatto, and green olives. Substitutes can be chicken thighs for pork, black beans for gandules, and regular tomato sauce if a Puerto Rican brand is unavailable.
What other Puerto Rican dishes pair well with Relleno de Arroz con Gandules Apastelado?
Pairs beautifully with Mofongo (mashed plantains with garlic), a fresh avocado salad, or a side of escabeche de pescado (pickled fish). A chilled glass of Medalla beer or a tropical fruit punch complements the flavors.
What are the most common mistakes to avoid when making Relleno de Arroz con Gandules Apastelado at home?
Common errors include overcooking the rice before baking, not browning the pork enough, and using too much liquid which leads to a soggy casserole. Follow the timing cues for partial simmer and keep the lid on during the first part of baking.
Why does this Relleno de Arroz con Gandules recipe bake the rice instead of cooking it entirely on the stovetop?
Baking allows the flavors to meld, creates a slightly crisp top, and ensures even cooking of the rice and pork without constant stirring. The oven’s gentle heat finishes the rice perfectly while developing a golden crust.
Can I make Relleno de Arroz con Gandules Apastelado ahead of time and how should I store it?
Yes. Prepare the rice‑pork mixture a day ahead, refrigerate uncovered, then cover before baking. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the oven at 300°F until hot.
What does the YouTube channel Chef Jose Antonio specialize in?
Chef Jose Antonio’s YouTube channel focuses on traditional Puerto Rican home cooking, offering step‑by‑step tutorials for classic island dishes, modern twists, and cooking techniques that make authentic flavors accessible to home cooks worldwide.
How does the YouTube channel Chef Jose Antonio’s approach to Puerto Rican cooking differ from other Latin American cooking channels?
Chef Jose Antonio emphasizes heritage recipes passed down through families, uses clear visual cues for each spice and technique, and often incorporates budget‑friendly tips while preserving the authentic taste, setting his channel apart from broader Latin American channels that may prioritize fusion or speed over tradition.
Last updated: September 1, 2026
![White Rice with Cuban Style Black Beans and Sweet Plantains [Arroz con Frijoles Negros y Platanos]](https://img.youtube.com/vi/CKbt26JsVFY/hqdefault.jpg)
