Arroz con gandules is a staple in Puerto Rican culture and cooking. I grew up eating this rice at least once a week, so at this point, it is probably running through my veins.
This is a recipe that I looked forward to recording, because my friends constantly ask me what the exact step are when it comes to making this pot of gold. I can put all of the steps into words, however, I feel that if you have the instructions without visuals, you can easily mess this up.I recommend following along with my vide below for the best results.
Sofrito: The Main Component
In this recipe, I will be using sofrito, which I blogged about in a previous post. You can find the recipe for it, here. I cannot promise the the rice will come out the same if you use store bought sofrito. It definitely is useable, but the fresh stuff always make a world of difference. The taste difference will for sure be noticeable if you’ve been around the Arroz con Gandules block a couple of times.