Pigeon Pea Rice: Arroz con Gandules

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Do not use bacon, tomatoes, chilies, and tomato paste... just add like half cup of cooking ham or pork. If you use pork, fry it a little with some oil, then add the onions and cilantro with the pork. Leave it a few minutes and then continue with the recipe.

Always that you do rice, the water should not exceed 1/4 inch over the rice. In this recipe, you can add the gandules to the onions, pork, & cilantro. Fried like for 1-2 minutes then add the rice. Friend together a like 2-3 minutes. When adding the wate,r do it slowly. Check the amount. If you put too much water over the rice, it will be like a paste.

Add like 10 green olives and like 1/2 tablespoon of capers (drain them well. You can also add some pimento. For some ideas, look in the label of the Goya's pigeon peas can,

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Too much liquid. It turned into mush. What a waste.

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Great flavors! Followed others advice and added Goya sofrito but maybe I did something worng with the flame size but I think the recipe calls for too much liquid - will try 1.5 cups of liquid/1 cup rice from now on. The rice was too mushy for me.

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Delicious arroz con gandules!! I made a few changes because I didn't have several of the ingredients...didn't use the achiote powder (I AM interested in finding it for next time! omitted the chopped tomatoes (thought I had some, came to find out I didn't used fresh parsley instead of the cilantro and added a sprinkling Adobo seasoning. Served it with pan-fried arepas with queso blanco in butter and it was delicious :

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I understand that the cooks from food network make their recipes as their own, and I respect that. As a puertorican cook I would add a couple of tbsp of sofrito [blend together 1 onion, 1 green pepper, garlic, cilantro], add additional sliced red pepper, cooking ham and instead of tomato paste add a can of tomato sauce, sazon con achiote, grated green plantains [platanos] and absolutely no chopped tomatoes and chiles. Hey, why not keep the liquid from the gandules (it makes the rice taste yummy. Sorry for all the info, I just love the tradicional way.... :

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I am not of Latin descent so I wouldn't know an authentic recipe from any other kind. But I used this one adding the Sazon with achiote and it was teriffic. All I can say is I never had pigeon peas before but it will be a staple this way from now on.

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I will start by saying that I was looking for a recipe to use Black Eyed Peas. I don't like them, but they are traditional in my Southern family for New Year's Day. This recipe sounded good and I decided it might make even Black Eyed Peas taste ok. I am so glad I tried this! I made this recipe, and made only two changes: I took Luis' advice and used Sazon with achiote, and I used Black Eyed Peas instead of Pigeon Peas. WOW! This is the way I am going to serve Black Eyed Peas from now on! It's delicious and fits in well with my family's traditional New Year's Day menu. Next time, I will try it with Pigeon Peas, it will probably be even better! Thanks Ingrid. This is the first time I have made one of your dishes and it was a winner!

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I'm not Puerto Rican, I'm Colombian and I have had the arroz con guandules that my friend's mom from Dominican Rep. makes and it's also great. So I decided to make this for this year instead of the traditional Arroz con Coco from Cartagena Colombia and I have to say WOW! I really don't care if it's original or not, Ingrid you are a great cook and thank you for making the recipes so easy. I also change things when I cook, I put my own touch and I do that with anything I cook.
With the leg of pork recipe I see a combination of Caribbean and Colombian too, it is great to mix different styles; that is also something I love to do. It may be from the Spaniard, Colombian, Cuban heritage I have. But now living in this country it's so nice to learn from other cultures.
Feliz Navidad y un Prospero Anyo Nuevo Ingrid!

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This arroz con Gandules was crazy....chile? Please do not try this at home this is not authentic.

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I tried this recipe and made no changes to it. It was an absolute hit. Of course, bacon makes anything else better. My husband was still eating on it 2 days later and declared that it was even better. Thanks for such a delicious recipe!