Arroz Con Gandules ( Rice and Beans)

Total Time
40mins
Prep 10 mins
Cook 30 mins

This savory dish has many variations through out all the spanish speaking countries, this is the Puerto Rican version.

Ingredients Nutrition

  • 1 tablespoon sofrito sauce (check out recipe # from my recipes)
  • 1 (15 ounce) can pigeon peas (any canned bean will do)
  • 0.5 (4 ounce) can tomato sauce
  • 1 teaspoon salt
  • 1 (4 ounce) can Spam (don't ask a lot of people use it, substitute a ham steak)
  • 2 tablespoons cooking oil
  • 1 (1/4 ounce) package sazon goya
  • 6 -10 pitted green olives
  • 2 cups rice (rinsed)
  • 4 cups water

Directions

  1. Rinse starch off the rice, this IS important.
  2. Dice ham steak or Spam.
  3. Pour oil into 4-5 quart cooking pot ( make sure its a large wide pot, not a thin deep one).
  4. Add sofrito and fry on medium heat for 1 minute.
  5. Add ham and fry for 1 more minute.
  6. Add tomato sauce and heat through for 30 seconds.
  7. Add sazon, salt and water and bring to a boil.
  8. Add pigeon peas and olives and boil 5 minutes.
  9. Add rice and mix around with spoon once.
  10. Bring to boil on HIGH heat until water has evaporated to the rice line.
  11. Lower temperature to low/medium low and cover TIGHT with lid ( add foil or banana leaf if need be to make it a tight seal).
  12. Cook for 25-30 minutes.
  13. Uncover, serve and enjoy!
Most Helpful

5 5

I love this recipe. I grew up in Brooklyn around many Puerto Ricans and this rice really brings me back. We have it on a regular basis at out house.

5 5

This is a great recipe. I am hispanic but I grew up eating the Mexican Rice and Beans variation...with pinto beans and yellow rice. I really enjoyed this Puerto Rican Version. Simply Great!

4 5

This recipe was really good. Followed it almost completely, but I left out the ham and spam. ( I don't like either and wasn't sure what to substitute.) Tasted pretty much how I expected. I would have liked it to have a little more POW! Next time I'll just add more of the spices.