Pigeon Pea Rice: Arroz con Gandules

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The basic recipe was a good starting off point but I agree with the sofrito and adding the Sazon with achiote (that is the way my Puerto Rican mother-in-law has always made it. I adjusted the recipe a little to fit the taste of the Arroz con gandules I already love. Thanks for your insight on Puerto Rican cooking Luis, and shame on you Andrea for your rudeness. I know I always loving learning new ways to improve and make recipes more authentic.

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I JUST MADE THIS AND IT SOOO GOOD.. BUT INSTEAD OF BACON I USED TURKEY BACON. IT WAS STILL DELICIOUS!

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I made this and my Puerto Rican boyfriend was so pleased that I learned out to make Arroz con Gandules! The rice came out perfect.

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andrea, it show you are not puertorrican. luis is right however i will keep the oregano and the cumin. also you can use achiote (anato but not in powder
use oil and follow tylor florence process. don't even try to put in the oven, it was stickiiiiiiiiiiie, rice what it came out of ingrid recipe and i did not like it. please, simple and traditional recepies can be so badly damage.

girlfriend, ham, pork chops dice of course, are the best, is there is nothing else is available. use the bacon. it will not be the same. if you have a can of goya, pour the liquid also and if you have banana leaves available cover the pan with it too. this is too much and it will not be making it simple it will probably make it delicioso.

andrea, luis did not change the recipe, ingrid did, get it straight. and probably you never had the opportunity to cook it or taste it before follow Luis recipe and taste the diference by the way use you will not find gandules this time of year, get a goya can of gandules and use the liguid that come in and you will have the best arroz con gandules ever, from a puertorrican out of puertorico who knows how her country food should taste. by the way you can use tomatoe sauce also to give it colour. my friend if you are to give critic first find who is giving it and why and then comment.

i can not advice any how to cook food that i am not familliar with, i make salsa verde, however i always say it not the way that mexican may prepare it, my does have a puertorrican twist. why because is not by background and the real one is 10 alarm fire my salsa is .001 is just ashes because is not that hot.

andrea the recipe was not improve it was given and added facts. ingrid this recipe has room for improvement. thank you for trying.

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First, I'd like to comment on one of the review from Luis -- If you are changing everything in this recipe, you might as well write another recipe and see if you can get on the show too.

I think Ingrid's recipes are simple and get to the point with a beautifrl Latin twist, that's the way I like it....Thank you!

Andrea

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I made this dish after seeing Ingrid on the Today show last weekend. I followed the recipe exactly as written. I did add a little smoked tabasco after it finished cooking. A hit with the family and I'll definitely make it again!

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The recipe for Arroz con Gandules, you made looks good, but I am going to share with you some of my secret to make this delicious puertorrican recipe.
Instead of using bacon, I use jamon de cosinar (pork ham. Instead of the achiote en polvo, I use Sazon with achiote, it gives color and flavor. And instead of oregano and cumin, I use chicken bullion or chicken stock. I use sofrito. Also, in the same pot that I am going to make the rice I fry pork and then when is fried I add the aromatics (onion, garlic and recao. I use tomatoe paste instead of the tomato and chiles you sugested for this recipe. The method with adding the rice and gandules is the same and the cook time is the same. I hope you enjoy my version of Arroz con Gandules.

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HELLO INGRID, THANKS FOR SHOWING ME A NEW WAY TO MAKE ROAST PORK, IT LOOKED SO MOUTH WATERING, HOWEVER THE RECIPE FOR THAT IS NOT ON HERE WHERE YOU HAVE THE RICE DISH. I HAVE BEEN LOOKING FOR IT LIKE CRAZY ON YOUR RECIPE LIST. BUT NO SUCH LUCK. SO IM HOPING YOU WILL, BECAUSE I REALLY WANT TO MAKE IT TOGETHER WITH THE ARROZ CON GANDULES.
THANKS MUCH HAYDEE

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Ingrid, thank for making this on t.v. I have been asking my mom to ask my aunt for our familys recipe to this dish. But for three years now I havent been able to get it. But thanks to haven you and I meet via T.V. on Sunday the 7th. of December. Thank you so very much. I can do this recipe easy. And it will be a great add on to my own recipes that I can pass down to my daughter and son's one day. Thank you very much. Have a safe and fun Hoilday.

Yours truly new fan: Jennifer Clayton