Pigeon Pea Rice (Arroz de Gandules)

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We loved this, although I did add a couple of different spices, smoked paprika and ground allspice. Other changes, used red bell pepper instead of green. This was the first time I had tried cooking the dried pigeon peas and they turned out great. The best thing was the wonderful warm, spicy aroma coming from the kitchen. I will definitely make this again.

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I had to tweak the recipe a bit because I had every ingredient on hand except the pigeon peas. I did it all on the stove top without the peas and at the end tossed in frozen baby Lima beans from the freezer and it was a fine substitute. I'm fast becoming a fan of Tyler Florence and his food.

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I thought this rice was WONDERFUL. The second time I made it, I made one half of the oil. I put in in the microwave (pyrex measuring cup for one minute with the seeds in it and it heated it plenty to extract the seed flavor. Saved a little time. The whole meal was really good.

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This dish was not good... for one the cayenne is too overpowering. there was not enough background flavor in the dish. instead of just deglazing the pan with the chicken broth try to substitute some of that bean water with more chicken broth... much more..

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Skip the cayenne and the lime juice; they are not part of the traditional dish. Substitute the green bell pepper for roasted sweet red peppers. Why? Because we use the cubanelle peppers or IN CASE OF EMERGENCY, the green bell peppers, but not both. If you have good "cooking ham" that you can cut in small chunks and fry in the pan with the achiote oil BEFORE starting to make the rice, EVEN BETTER. If you can, add a smidge of olive oil OR a few small stuffed olives. They give the rice an amazing ZING. However, beware of adding too many olives - they are salty!
This is the traditional Christmas rice in Puerto Rico. Pigeon peas are delicious and good for you; they have lots of iron. Enjoy!

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I love that Tyler had this on one of his shows! AWESOME!

The recipe is great - yummy. Sticks to the traditional ingredients. But a regular stainless steel pot would do. Not all PR's like the cayenne or lime juice, but it's a good twist when I want a change.

GREAT JOB!

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When making the oil, it needs to cook on a low heat. I usually make it in larger batches and keep in the refrigerator to use in other recipes.

This is a keeper.

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at the show the dint use 2 puertorican ingridients. but the tastes is really good. this are the names in spanish,jam the and the it use to cook and leaf of platano (plantain to cover the rice under the cover.

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I have made this recipe several times and my guests absolutely love it. I have always made my arroz con gandules like my mom and grandmother. I found that both are excellent.

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This recipes is easy to follow, but lacks the carribean punch.