Instructions: You are right, it is a Puerto Rican traditional dish. The way I cook my

"arroz con gandules" is with pork or baked ham. I use several spices such as adobo (Goya), sazon with achiote Goya (magic powder, sold in the Hispanic section of the supermarket), toasted cumin and oregano. I also make

"sofrito;" a must have traditional condiment to use for almost every meal that one would like to cook. I chop 2 onions, a whole head of garlic cloves, two bell green peppers, 1 1/2 bunch of cilantro, I put it in the blender with olive oil and make sure that is well blended. I use at least two tablespoons per meal I cook. To make the rice you want to make sure that you have a pot that will keep the steam in while the lid is on. Put in oil, sofrito, ham or baked pork, stir, add red fine chopped bell peppers, adobo, tomato sauce

(1 can), gandules, water, let it boil, make sure that you add some oregano and cumin. Let it boil, then add the rice, cover it, lower the flame to a low temperature, once the water has began to disappear (after boiling), then lower the flame to the lowest, cover it and make sure that you stir by bringing the rice to the middle of the pot like a pyramid.. Do not stir from the center of the rice use the outerside with a spoon. If you think the rice needs water because it is too dry, put it around, not directly on top of the rice. I had Puerto Rican, Dominican and Cuban friends tell me that my arroz con gandules is very delicious. By the way, I am Mexican.

PS. Try visiting the Puerto Rican Cuisine sites they have great food.

Moreover, try putting sofrito with all the other condiments/spices on pork, add salt if needed, putting it in a baking bag and baking it at 350 degrees for 3-4 hours.

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