The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Nov. 30, 2009
I was taught how to make Gandule Rice several years ago. But I never wrote it down. This recipe was similar to the one I learned. However, it didn't quite have the same flavor.
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Cooking Level: Beginning

Home Town: Orange City, Florida, USA
Living In: Deltona, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 20, 2009
I altered this recipe by making it without the pork...and it turned out fantastic! To save time, I used 1 tsp of annatto powder. I cut recipe by half and used only 2 cups of Jasmine rice (adjust water accordingly). There was enough to serve 8 people...with leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 18, 2009
I love this recipe...It is just like the way we always make it in Hawaii. I have ordered it here in Texas from a woman from Puerto Rico who used to have a restaurant here and they used green olives and garbonzo beans in both their gandule rice and pastele which I don't like. This is a true Hawaii recipe! Thank you
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: May 8, 2009
swap out green olives for the black, scrap the achiote seeds, and add some green pepper and chorizo to make this 5 star perfect.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 4, 2008
For all the newbies. Go to the bodaga(store)and buy Goya sofrito, sazon, beans and pinch of salt and pepper 3 cups of rice, some hamon or bacon and your straight.... tonto
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 22, 2008
This is a great receipe. I did not cook it in a pot, instead I put it in the oven for about 2.5 hours. It did not burn like it does over the stove, I baked it at 450, then turned it down the last 45 minutes well worth the wait and it saved me from all the scrubbing...
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Cooking Level: Expert

Living In: Kihei, Hawaii, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.14 star rating.
Reviewed: May 8, 2008
This recipe dose not require alot of prep. All the prep is when you make real Sofrito( Culantro,cilantro,Bell peppers,Sweet jamican peppers,onions,and garlic) for a non fancy sofrito mix. as for the rice, start with aluminum rice pot. Vege oil bring to simer add sofrito tomato paste and/or tomato sauce add meat pork shoulder or smoked ham with skin and fat for that colestoral loving puerto rican authentic taste right of abuelas FOGON(wood stove). After simmering all for 15min add water,pigeon peas(gandules)green olives and some cappers. Turn heat up to high. When it's a boiling(big bubbles) add rice(long grain pref) let all come to a boil and water level to drop about 1/2inch above the rice. Turn heat down to medium and cover. Stir ocasionaly Short on recipe since we all like it diffrent but thats the standered hibaro puerto riqueno Arroz con gandules, minus the green olives and cappers that more for special occasions.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 11, 2008
Muy bueno! It's perfect for anyone who can't get a hold of some hard to find spices and condiments that I like to add when I can get them. My arroz con gandules recipe is very similar to this one. This one is very good, too. To make it more authentic use green olives stuffed with red peppers and add a few capers. If you want it like mi abuelita's then get yourself to the Asian market and buy some plantain leaves. Clean them well and use a couple to cover the rice (under the pot's lid) after the liquid evaporates (carefully wash them and use a damp cloth to clean). They give them that 'arroz apastelado' taste that my Boricua de pura cepa self loves. Also, I was taught to season the meat before browning it (with salt, oregano and black pepper), but every family has their own way of making their arroz con gandules. I like it any way I can get it ;), but prefer it with recao and an aji dulce or two added to the 'sofrito'. What can I say? I am a 'Sofrito Mamita'. I'd like to add that I use a lot less oil, but that I recognize that reducing the oil too much will affect the flavor. Experiment and tweak it to see what you prefer.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 21, 2008
I learned to make arroz con gondules from my mother-in-law who is full Puerto Rican. You do not need to use so much oil, I use from 1/4 to 1/2 cup only for 3 cups of rice. I also use long grain rice and green olives, never black. A real plus to cutting down time for this is making up safrito (chopping in food processor, onion, green pepper, garlic, olive oil and cilantro and freezing them in ice cube trays - use one cube for every 1 and 1/2 cups of rice). I also sazon and tomato sauce about 1/4 cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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Reviewed: Jan. 19, 2008
WOW - this is awesome!! I scaled down, and used brown rice. I also used a package of Goya seasoning instead of the seeds. I cannot wait to have leftovers!! This will perfectly satisfy my craving for rice and beans from my favorite restauant. I used pork and chicken. I will make this again. Do try this, it will not disappoint!
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Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA
Living In: Sayreville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 25, 2005
Loved it! Worth standing in the kitchen for! Really ono (delicious) it reminds me of my grandma's rice. I will be making it this way again and again from now on. Thanks for sharing it!
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Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 12, 2005
The rice came out undercooked and pastey maybe it was my fault. -Big Jesse
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Cooking Level: Intermediate

Home Town: Coventry, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 17, 2002
Much prep time needed, but well worth the effort. Everyone loved it!! Just 2 hints--"real" Puerto Ricans use green olives!! When stirring the rice during the cooking process, be careful not to scrape the burnt rice off the bottom of the pot--this will cause the entire pot of rice to take on a burnt taste. Good Luck!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 5, 2002
This was super easy and my hispanic husband loved it. My children thought it was too much stuff mixed together but I fooled them into eating it by separating the meat from the rice. I couldn't find the peas, so I substituted garbanzo beans. I have a large family and I liked having a one pot meal. I made an green avocado salsa to eat with it. Awesome recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Apr. 24, 2001
I am a white girl and my hubbie is hard core puerto rican. I wanted to cook him some puerto rican food so I tried this. WOW!!! He said that I cooked better than his Grandma and whole family. The only problem is that now his whole family wants me to cook it all the time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 3, 2001
I love it but it can be made a lot easier with Sazon packets and Sofrito all products from goya.com The sofrito substitutes the onion, cilantro, garlic and black pepper. You need only add a few tablespoons of it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 2, 2000
THE BEST EVER. WANT TO THANK THE PERSON FOR THIS WONDERFUL RECIPE. EVERYBODY THAT TASTED IT HAS ASKED ME FOR THE RECIPE.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 27, 2000
This is really, really good rice...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Apr. 2, 2000
The recipe was an easy one that's why I chose it and I also cheated I used the Sazon flavoring packets with coriander and achiote about 3 packets. It did take a while to cook it I eventually finished it in the microwave because I was afraid I'd burn it on the stove as it does burn on the bottom which is usual but I didn't want that burnt flavor to stay in the rice it did make a lot much more than twenty as I had more than twenty people over to eat and still had plenty to give away the flavor was good and I will try it again. Does anyone have a recipe for a much smaller batch say 4 to 8 servings instead??? Good luck
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Cooking Level: Expert

Home Town: Amityville, New York, USA

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