Arroz con Gandules (Rice with pigeon peas) 

  • 2 Cans of gandules
  • 4 cups of rice rinsed chopped cilantro
  • 1 can of tomato sauce
  • ½ chopped onion
  • 4 garlic teeth
  • ½ chopped bell pepper
  • 1 Sazon
  • 1 chicken bouillon
  • 1 ham bouillon
  • Chopped cooking ham (how ever much your heart pleases to have)
  • Salt and pepper to taste
  • Olives
  • Oil


In a pot, add onion, peppers, garlic, oil, cilantro and ham.  Sautee until onions are soft. Then add, chicken bouillon, ham bouillon, sazon and gandules (do not drain the water).  Mix them all well together. Add rice and mix well. Then add 3 cups of water. Mix all well together.  Bring to a boil, once it seems like the water has almost evaporated, bring heat to low. Cover with aluminum foil and lid (create a tight seal). Let cook for 30 minutes.  Uncover, mix and serve with side of choice.  

Buen Provecho! (Enjoy!)


Flan de Coco Queso (Coconut Cheese Flan)

  • 1 Can of sweet condensed milk
  • 1 Can of Evaporated milk 
  • 1 Can of coconut cream
  • 1 Can of coconut milk
  • 8 eggs 
  • Sugar
  • 8oz pack of cream cheese 
  • 3 tbsp. vanilla extract 

Caramel Syrup

  • 3 cups of sugar 
  • 5 tbsp. of water 


First, prepare the caramel syrup in a saucepan. Combine sugar and water on high to medium heat until syrup is golden brown. Add caramel syrup to cake mold and let it rest while preparing your mixture.

In a blender combine all other ingredients and blend for 3-5 minutes. Add mixture to cake mold over caramel syrup. If you hear the caramel syrup cracking, that is ok.  

Cook in the oven in a water bath at 375 degrees for an hour to an hour and a half.  

Remove from oven once done, chill and serve. 

Buen Provecho! (Enjoy!)


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