Spanish Rice and Pigeon Peas ( Arroz con Gandules)

Total Time
1hr 10mins
10 mins
1 hr

This recipe I also found online, it goes very well with the Roast Pork, Pernil. I love it.

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  • 2 tablespoons vegetable oil
  • 14 lb butter
  • 8 teaspoons sofrito sauce (found in the ethnic aisle)
  • 16 stuffed olives
  • 2 teaspoons salt
  • 1 lb pigeon peas, fresh or canned
  • 4 cups long grain rice
  • 8 cups water


  1. In a big pot heat up 2 tbsps oil on a low flame and put in the Sofrito and all the other ingredients except rice and water.
  2. Stir fry for 3 minutes.
  3. Then put the rice in and stir well.
  4. Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
  5. As soon as the rice is dry, turn the rice over,in the pot, put the cover back on and put on low flame for 20 minutes.
  6. After 20 minutes turn rice over again and serve.
Most Helpful

5 5

Yum! Couldn't resist adding tomato paste and water, just a Puerto Rican habit, I guess. Otherwise, I kept the recipe the same and it was very easy and delicious!

As a Puerto Rican have to say that his rice looks to pale. Tomato paste or sauce its needed it. So next time add a some salsa, we Puerto Ricans loooooove Salsa!!!!

5 5

Good recipe to accompany the Pernil recipe I recently got off of Zaar. Thanks.