Arroz con gandules disaster, everytime!!?!

Best Answer - Chosen by Voters

Well, it's good that you have a few weeks to practice so look at that as a blessing.When I cook pigeon peas and rice, I always do it in a pot and not baked in the oven.

With the rice casseroles I do make in the oven like broccoli, cheese, and chicken, the rice is always a little sticky. Certainly stickier than it would have been on the stove top. I think you may be cooking it on too high of a temp. Try 350 and have it mid-ways between the top and bottom. I find if my casseroles are too close to the top or the bottom that the some of the rice turns out "crunchy" lol. That's the best word I can think of to describe it.

You may be having some sort of flex you kitchen muscles thing going on, but I would just ask an older relative how they cook it. Rub their ego a little bit about how tasty theirs is and the info will come pouring out. They like to feel appreciated.

Google it - it sounds like your heat is too high and you might need more liquid. It sounds pretty good too and you may be able to make it in a slow cooker just heating through the cooked ingredients if you have to take it somewhere other than your house.

Try cooking at a lower temperature