Comments on: Arroz con Gandules (Rice with Pigeon Peas): A Puerto Rican Must-Eat

By: Jonny & Amy

Jonny & Amy — Tue, 13 Dec 2011 19:15:21 +0000

@Ashley: thanks for choosing our recipe and best of luck with your project!

By: AshleyC

AshleyC — Tue, 13 Dec 2011 01:33:24 +0000

I have to make a hispanic dish for my Spanish project, and I was looking for a recipe for the arroz con gandules. I’m going to use this one and it looks perfect. I really like the special tips you put. Thanks so much!

By: Jonny & Amy

Jonny & Amy — Mon, 10 Oct 2011 23:25:07 +0000

Awesome, Sheryl! Thanks so much for writing. I highly recommend you give this recipe a try – it has become one of our weeknight meals that is a staple. It’s super cheap to make, easy and absolutely delicious. The leftovers are even better! Please let me know how you like it after you’ve made it!

By: Sheryl

Sheryl — Mon, 10 Oct 2011 22:23:39 +0000

WOW! just stumbled on this recipe today, checking on info for pigeon peas, which I had never heard of. I had a recipe for Arroz con Gandules from another website and was intrigued. My family LOVES rice dishes and I have been trying various Puerto Rican recipes out on them the past few weeks. Looking forward to this one! Enjoyed your post, looking forward to the opportunity to read more of your blog. Thanx!

By: Joan NYC

Joan NYC — Sun, 05 Dec 2010 22:42:41 +0000

I am making this AGAIN tonite. Came out great the first time. I gave a portion to my Puerto Rican doorman and he said it was “just like my mothers” which, to me, is the greatest compliment. I found some dried Pigeon Peas and am using them this time instead of canned. The only thing I did different was not to add tomato but use achiote oil to begin with . Thanks

By: Joan NYC

Joan NYC — Tue, 07 Sep 2010 17:08:24 +0000

Great blog! Am getting ready to make this tonight. Was wondering if you reincorporate the bacon or just use the rendered fat. I think I will reincorporate it but was just wondering. Thanks.

By: Fredo

Fredo — Thu, 02 Sep 2010 03:10:42 +0000

This is marvelous!

By: We Are Never Full » Mofongo: Open Mouth, Insert History

We Are Never Full » Mofongo: Open Mouth, Insert History — Fri, 30 Jul 2010 15:47:52 +0000

[...] perennial feast-time favorite, the long slow roasted pork dish called pernil is accompanied by both rice and beans and tostones. The competition in terms of delicious flavors being nothing short of extreme on that [...]

By: admin

admin — Thu, 29 Jul 2010 13:44:21 +0000

@V@le – muchas gracias por su commento! As we say in the post, we love being schooled or congratulated by people who are from the countries and cultures whose food we try to make. It’s really important to us that we get it as close to traditional and authentic as possible. Thanks for visiting WANF – please come back soon as we’re about to post about another PR classic – Mofongo!

By: V@le

V@le — Wed, 28 Jul 2010 21:45:23 +0000

Wow! As a puertorrican I can say that I really looks yummy and very well made!!! Congratulations! This is the first time in this blog and it will not be the last. Greetings from Puerto Rico!