Easy Arroz con Gandules Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Oct. 26, 2005
As a Puerto Rican, I'm clearly impressed! The recipe turned out wonderful and I added a few more garlic cloves than the recipe calls for. As for the spanish seasoning package, I highly recommend using Sa-son's Culantro y Achiote seasoning packets (in english- coriander and annatto seasoning), it's authentic, tasty, and easy to find.
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Reviewed: Sep. 20, 2005
This is a great recipe for Arroz con Gandules - and I have had plenty.
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Cooking Level: Beginning

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Reviewed: Jun. 29, 2005
Its good and very tasty..
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Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA
Reviewed: Apr. 8, 2005
I made this using ingredients I had on hand, substituting 1 can of pinto beans and 1 can of black beans for the gandules, and attempting my own spanish seasoning with paprika, cumin, oregano, red pepper flakes, & garlic powder. Mine came out needing quite a bit of salt. Also, the cook time was over an hour. Great side for tacos -- I used the leftover sofrito as a salsa for them.
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Reviewed: Jun. 3, 2003
Nice flavor! I had to guestimate the tomato sauce (I only had a 28 oz can) and overdid it so my rice was mushy, but it still tasted great! This is a great recipe because using homemade sofrito you don't get all the additives and msg found in Goya sofrito. I added some adobo as well. Also, cutting the sofrito recipe in half still gave me more than enough to make this dish. Tastes like the arroz con gandules I've had in Puerto Rican restaurants without all the msg! Fried plantains (platanos) were an excellent accompaniment for this dish!
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