Arroz Con Gandules

Recipe by SlipC
READY IN: 45mins


  • 3
    cups rice
  • 6
    cups water
  • 1
    (15 ounce) can green pigeon peas, undrained (gandules)
  • 1
    small onion, finely chopped
  • 1
    medium green bell pepper, finely chopped
  • 1
    garlic clove, minced
  • 14
    cup coarsely chopped pimento stuffed olive
  • 2
    tablespoons capers
  • 12
    cup finely chopped cilantro (fresh)
  • 1
    cup chorizo sausage, coarsely chopped (crisp, crumbled bacon or cubed, cooked ham may be substituted)
  • 2
    tablespoons vegetable oil (or if you use bacon and cook the bacon in a skillet, 2 tbs of the bacon drippings may be substituted)
  • 1
    teaspoon ground cumin
  • 14
    teaspoon paprika
  • 14
    teaspoon salt
  • 5
    sprigs cilantro (stems and all)


  • In large, thick pot, heat oil over medium heat.
  • When hot, add the onion and bell pepper.
  • Saute for 2 minutes, then add gandules, chopped cilantro, garlic, capers, olives and chorizo.
  • Saute for 2 to 3 minutes more, or until onions are translucent and peppers are soft.
  • Add the water, bouillon cubes, cumin, salt, and paprika to the pot. Turn heat up a bit, and bring to a boil.
  • Make sure the bouillon cubes are dissolved.
  • Add rice; let boil uncovered for approximately 3 minutes.
  • Lay the sprigs of cilantro across the top of the rice.
  • Do not clump them together, spread randomly across the rice.
  • Cover the pot, reduce heat to low, and simmer until rice is tender, approximately 25 minutes.
  • When rice is dry and tender, remove cilantro sprigs, fluff with spoon, and serve.