My favorite part about cooking is realizing how connected we all are — different countries, but similar approach to how we make our rice. Arroz con Gandules aka Puerto Rican yellow rice is top 3 in my book. I make this pretty much all year around, but it’s definitely the Haitian version, so if you’re looking to make it authentically, I’d recommend @chefbruja or @themoodyfoody. However if you’re like me, and you have a ton of Epis lying around, this is how I made it! Ingredients: • 3 cups long-grain white rice (rinsed) • 2 Tbsp oil • 2 cloves chopped garlic • 2 Tbsp Haitian epis • 8 oz tomato sauce • Seasoning: salt, pepper, adobo, chicken bouillon, sazon, and garlic powder ( to taste) • Salt + pepper to taste • 15 oz can gandules (pigeon peas) • 2 cups chicken stock • 1 bay leaf Instructions: 1. In a pot, heat oil and sauté garlic until soft. 2. Add epis, tomato sauce , and all your seasonings. 3. Stir and let this cook for 1 minute before adding your gandules 4. Stir in rinsed rice and simmer for 1-2 minutes so it soaks up all that flavor before mixing in chicken stock. 5. Stir, cover, and lower the heat. 6. Cook until the liquid is absorbed. 7. Next place a foil over your rice, add the lid, bring your heat to the lowest level and allow the rice to effectively steam until cooked all the way through. #puertoricanfood #haitianfood #arrozcongandules #rice #fyp