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This Arroz con Gandules recipe delivers a taste of Puerto Rican tradition with every forkful. Annatto oil infuses the rice with its characteristic golden hue, while the sofrito, a fragrant blend of peppers, herbs, and garlic, builds a foundation of savory depth. Smoked ham and briny olives contribute salty richness and a touch of acidity, while the gandules offer a subtly sweet, earthy counterpoint.
Stir in the sofrito, tomato sauce, olives, capers, and pimentos. Cook for 3 minutes.Add the gandules and rice. Stir well to coat the rice, cooking for 1 minute. Pour in the chicken broth, and stir once to combine. Cook, uncovered and undisturbed, until the liquid begins to reduce, about 3 minutes.Give the rice one final stir, bringing the rice from the bottom of the pot upwards. Create a small mound of rice in the center.
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