Spanish Rice and Pigeon Peas ( Arroz con Gandules)

Yum! Couldn't resist adding tomato paste and water, just a Puerto Rican habit, I guess. Otherwise, I kept the recipe the same and it was very easy and delicious!

As a Puerto Rican have to say that his rice looks to pale. Tomato paste or sauce its needed it. So next time add a some salsa, we Puerto Ricans loooooove Salsa!!!!

Your arroz con gandules should be a yellow color. You need to add Sazón and tomato paste, use less water and less butter. Only use enough olive oil to cook the seasonings and sofrito. Then add your tomato paste water and pigeon peas. But this. This looks bland and greasy. Not how traditional arroz con gandules looks. You also need Sazón, adobo, oregano, bay leaf and fresh sofrito as well as adding goya chicken flavor packet to get the flavor right. This recipe lacks the seasonings to even be considered arroz con gandules. Try what I said and try again. I promise it will look how it’s supposed to. for arroz con gandules it’s a 2 cups of rice to 1 1/3 cup of water ratio. Not a 2:1. Cook for 30 min on low in a culdero. You will never get it right without a culdero anyways.

Good recipe to accompany the Pernil recipe I recently got off of Zaar. Thanks.

I didn't find this recipe to be like the arroz con gandules that I am used to. It ended up very bland and oily so I think some tomato sauce and a little letss butter could of helped it.