Arroz con Grandules with Claudia Caballero & Daisy LeDuc of Centro Hispano - RGK Cooking School Ep. 10
On Real Good Kitchen Cooking School this week we welcome Claudia Caballero and Daisy LeDuc who will teach us how to make Arroz con Grandules and Tostones, a classic Puerto Rican dish.
If you enjoyed this week’s content, please consider donating to the RGK Cooking School Fund.
All proceeds this week will benefit Centro Hispano de East Tennessee whose mission is to promote empowerment and civic participation through education, workforce development, youth and family engagement, and community-strengthening initiatives for the Latino community.
Arroz con grandules
Yield: 4/ 6 servings
INGREDIENTS
2 cups of rice (medium or long grain)
3 ½ cups of water (include water from gandules)
1 Tbsp of olive oil (Goya or others)
3 cloves of garlic
½ onion chopped fine
½ red or yellow pepper chopped
3 tsp of Sazon* (or 2 packet†s of commercial sazon)
3 Tbsp Sofrito (Goya brand )
1 can of gandules (Brands - Goya, Iberia)
10 olives (whole w/pimiento or w/o slice thin)
½ lbs of a ham steak - diced (or mild chorizo)
*SAZON INGREDIENTS
1 tbls ground coriander
1 tbls ground cumin
1 tbls ground annatto
1 tbls ground garlic
1 tbls salt
2 tsp oregano
1 tsp ground black
INSTRUCTIONS
Rinse the rice well and set aside
In a pot begin to heat the water
In a skillet, heat olive oil over medium heat
Brown the minced garlic in the oil
Add onion, ham, bell pepper and stir-fry until tender
Add the Sofrito and sazon* and stir thru
Add the gandules and olives – stir until heated thru
Bring the water to a boil and add all the ingredients from the skillet
Return water to a boil and add rice
Stir with medium heat until water begins to evaporate
Bring heat to low and cover
Stir occasionally until rice is tender (about 15/20 min)
Tostones
Yield: 4 servings
INGREDIENTS
2 green plantains
½ to 1 cup of oil
Sea salt to taste
INSTRUCTIONS
Heat oil in a deep frying pan, on medium heat.
Cut ends off and peel the plantains by making 2 to 3 vertical cuts through the skin. Use the edge of a spoon, to peel back the skin.
Cut the plantain into 1 inch pieces. My family always cuts them at an angle.
Fry the plantains in batches until golden, remove from the oil, place on a dish lined w/ paper towel. Smash w/ a tostonera/ a flat plate/ back of a large wooden spoon.
Return to frying pan until golden yellow on both sides. Serve immediately.