Too Mushy. 6 Cups of water plus the juice of the tomato sauce and canned peas is too much fluid for this recipe. Change brown rice to white rice...Add 4 cups of white rice instead, no tomato sauce, the two cans of the pigeon peas WITH the liquid...add just enough liquid to cover the rice....cook until it starts creating craters. I add whole spanish olives to this recipe and spice it up a little more with the Goya seasonings and cumin....it always turns out delicious and perfect on the fork! :)

My rice came out so mushy that it was inedible. I'm a good cook, I did not care for this recipe.

OKay, I tried this recipe and it came out mushy. I did exactly what the recipe called for.

There is too much water on this recipe. For 3 cups of rice. I would use 4.5 cups of water. To make the crispy rice or "pegao" do the following, at the point were you stir to mix the rice and water etc, cook on medium without covering and without stirring until almost all the water is absorbed, then "turn" the rice so the rice on the bottom is on top and the top is on the bottom, be careful not to scrape the bottom layer of rice. Cover with a tight fitting lid on low for about 20-30 minutes or until tender. Also you need to use a "caldero", if you use a non-stick pan, you won't get it

This was not as good as I hoped it would be. Mine was mushy and a little bland. I won't be using this recipe again. I guess I will just have to bite the bullet and ask my boyfriends mom for it.

Very good... but it makes a difference what type of rice you use... long or medium grain.. brown or white.

I loved this! But how do you get that "sticky" crispy well done rice that is suppose to be stuck to the bottom of the pan?? I remember it growing up and that was the best part! Does anyone know? Thanks

I work at a school with a predominantly hispanic population and during a class party a student brought this in. This recipe tastes exactly like it! Although I cheated and added cooked rice at the end, stir frying it instead of letting it simmer. Saves so much time!

Omg Soooo good. I've tasted traditional Arroz con gandules, and this taste just like it. Will deffinitly make again. everyone in my fam loved it!!!

This recipe is far from our "Traditional Arroz Con Gandules".

My neighbor makes this and it is great!! Now I don't have to beg her to make it for me...the best thing about it- to make it soo good is the pigeon peas and spiceier peppers.

Good but not great. Not sure if I will make it again; my family did not care for it. I was not bothered like others by the "blandness"...it was very tasty, just felt like something was missing.

Great recipe.. I added 7 large green olives, diced, and 2 tbsp. capers. Really, really good.

This was fairly easy to make. I didn't realize that the soffrito part of the recipe made enough for about three batches, so now after freezing it, the next two times I make it will be very easy. I will however, add more spices next time. I thought the flavor was rather bland. Next time I will add two seasoning packets.

I cheated on this recipe and used jarred Goya Soffrito - good stuff and cuts some of the work out. I sauteed an onion with a little oil to start and substituted 8 oz. of the tomato sauce with the soffrito and used Goya Culantro y Achiote seasoning. It was excellent! It took far less than 45 minutes to cook since I have a gas stove top, though. Good thing I checked on it because it would have burned. Perfect recipe and will make again.

This was an awesome recipe! Very authentic. Ive already made it twice. The family loves it. I served it with homemade enchiladas and refried beans.

I would give it an A+++ for flavor! But I think I added to much tomato sauce and it was very mushy--I was really disappointed because the flavor is so good. I would definitely try it again and add less tomato sauce and water too. The leftover sofrito made awesome beans to serve over rice by adding some tomato sauce to the sofrito and letting simmer with black beans. Thanks for the recipe!

I was looking for a truly authentic Latin rice and beans recipe that a friend used to make for potlucks years ago…and I found it here! I followed the recipe pretty closely, except I added a few crumbled strips of bacon, because I remembered my friend’s recipe had bacon in it, and I used a yellow Spanish rice instead of the brown, and chicken broth instead of water for more flavor. Even my picky eater son enjoyed this and actually had seconds! It was a perfect side dish to chicken fajitas!