In Panama, where I grew up the favorite way to eat arroz con gandules (guandu) is mixed in with a coconut rice. Puerto Ricans on the other hand make it a totally different way and I will be the first to admit that I like their way better than the version I grew up with. Not that I don’t like coconut rice, I love it.
Puerto Ricans like to use sazon, bacon and chicken stock to flavor their arroz con gandules. If it has bacon, how can it not be good, right? You can purchase Goya sazon at the store or try making your own. Goya’s sazon is a great product and by the way, sazon is the generic word for seasoning in Spanish. I am including my own blend of sazon at the end of this post.
Click below to consent to the use of the cookie technology provided by vi (video intelligence AG) to personalize content and advertising. For more info please access vi's website.
