The Traditional Puerto Rican Recipes That Brought Me Back to My Late Abuela's Kitchen

If you've attended a Puerto Rican gathering of any sort, chances are you've been presented with a heaping serving or two of arroz con gandules. This flavorful seasoned rice, chock-full of soft pigeon peas, was a staple in my abuela's home as both a main dish and a hearty side, typically enjoyed alongside other classics such as pernil (roasted pork) or her famous potato salad. In an effort to not give away too much of her recipe, I will just say that the secret to perfect arroz con gandules is a warm aluminum caldero (a dutch oven-like pot) and a layer of aluminum foil along the inside of the lid to limit the amount of steam that escapes during the cooking process.