You guys have asked for more Puerto Rican dishes and what better day to post one than on the day we were supposed to have our grand parade in New York, that sadly got cancelled due to COVID-19. But its ok! The festivities are where ever we make it! Lets get right into it…

Arroz con Gandules (serving size 4)


  • 1 tablespoon olive oil
  • 1/3 cup country ham or bacon, diced (optional)
  • 1/3 cup sofrito homemade is best! but you can find some at your nearest super market.
  • 2 1/2 cups water
  • 1 packet sazón con achiote y culantro
  • 1 cube chicken bouillon or more if needed
  • 2 tbsp tomato paste or 1/3 cup tomato sauce
  • 1 teaspoon oregano
  • 1 teaspoon of cumin
  • 1/4 cup fresh cilantro, chopped
  • 2-3 bay leaves
  • 15 ounce can Pigeon Peas/Gandules drained and rinsed
  • 2 cups rice


Heat your caldero on the stove to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.

Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.

Add in the drained pigeon peas, oregano, cumin, bay leaves, and water. Add the cilantro. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.

Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.

Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the temp to low, and allow it to steam for 20-25 minutes. It’s done when all the liquid is absorbed and the grains are fluffy and fully cooked.

Mofongo (serving size 4)


  • 4 green plantains
  • 1 lb of chicharrón (crunchy pork skin)
  • 3 garlic cloves, mashed
  • 4 teaspoons of olive oil
  • 2 cups frying oil


Peel the plantains, cut them into 1 1/2-inch slices, soak them in salt water for 15 minutes, drain them and dry them before putting them on the hot skillet with the oil.

Fry them for about 12 minutes at medium to low heat or until they turn light brown. Make sure to turn them. Do not brown them too much, so they are easy to mash. Take a fork and mash one to check if they are done.

Remove them and mash them up in a bowl. Add some mashed garlic and pieces of chicharrón.

Once you have mashed all the plantains, mold them into the shape of half sphere using your hands or a container. Serve hot with chicken and chicken broth or your favorite meat.

Now serve all on a plate and enjoy! I hope you guys enjoy these dishes and if you recreate it tag me! I love seeing you guys recreate my recipes. 🙂

xx, Idashly


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