Arroz con gandules is what we like to call a “one pot wonder.” It feeds a lot of people, it’s filling, it costs very little to make, and it only requires the use of one cooking pot. That means you can keep your stovetop busy with other things while cooking this ultra satisfying dish, or at you at least don’t have to look forward to hefty cleanup after eating.
Traditionally, many folks add bits of bacon, ham, or pork fat to their rice, but this version is primarily plant-based, and can be enjoyed by carnivores and vegetarians alike. It can also be made completely vegan by replacing the cannabutter with infused margarine or cannaoil.
We love to use up our leftover arroz con gandules in burritos and quesadillas a few days later. This traditional Puerto Rican dish is definitely one you should try, plus, most of the ingredients are stored in the freezer or pantry, so it can also be made when you’re low on fresh produce!
How to Get Started
Decarboxylate your plant material in the Ardent Nova or FX, using the A1 setting for THC-rich material and A2 setting for CBD-rich material. Infuse butter into the Nova or FX using the silicone Concentrate and Infusion Sleeve specific to either device. Strain. If using the FX, attach the Infusion Press to the unit to separate the spent material from the infused butter. Store or toss out your raffinate and refrigerate the butter until it has hardened.
In this recipe, we recommend decarbing around 2-3 grams of cannabis and infusing it into one stick of butter. If your cannabis tests at 23% THCa and you’re using Ardent’s precision decarboxylation, your cannabutter should yield around 600 mgs of THC in the final product. We’ve added cannabutter to the recipe last, so it sits on top of the delicious rice, and can be micro or macro dosed depending on preference.
Equipment Needed
- Ardent Nova or FX
- Large cooking pot with cover
- Wooden spoon for stirring
- 2-3 grams of cannabis plant material
Ingredients
- 1/3 cup vegetable or canola oil
- 4 tablespoons sofrito
- 2 packets of sazon
- 2 tablespoons tomato paste
- Sprinkle of adobo
- Sprinkle of black pepper
- Sprinkle of cumin
- 1 can of pigeon peas, drained
- 3 cups of medium grain rice
- 5 cups of water
- Cannabutter, for serving
How to Make Cannabis-Infused Arroz Con Gandules
1. Add canola or vegetable oil to a pot on medium heat.
2. Toss in sofrito, followed by sazon, tomato paste, adobo, black pepper, and cumin.
3. Mix in the drained pigeon peas and stir.
4. Add in rice, and mix it well into the tomato sauce mixture.
5. Pour in 5 cups of water and allow it to sit uncovered until most of the water has been absorbed.
6. Turn the flame down, and cover the pot for 30 minutes.
7. Add a small pat of cannabutter to each portion prior to plating for accurate, personalized doses.
8. Serve with bits of the burned bottom and enjoy!
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