Arroz Con Gandules ( Rice and Beans)

READY IN: 40mins
Recipe by TheBostonBean

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

Top Review by anaowusutyo

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.

Ingredients Nutrition

  • 14.79 ml sofrito sauce (check out recipe # from my recipes)
  • 425.24 g can pigeon peas (any canned bean will do)
  • 56.69 g can tomato sauce
  • 4.92 ml salt
  • 113.39 g can Spam (don't ask a lot of people use it, substitute a ham steak)
  • 29.58 ml cooking oil
  • 7.08 g package sazon goya
  • 6-10 pitted green olives
  • 473.18 ml rice (rinsed)
  • 946.36 ml 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!

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