Rice With Pigeon Peas - Arroz Con Gandules

"This is one of my favorite Puerto Rican rice recipe. I love pigeon peas. You can find sazon and pigeon peas in the hispanic section of the grocery store. Pigeon Peas are Puerto Rico's national dish. This recipe is from About.com."
photo by TasteTester photo by TasteTester
photo by TasteTester
Ready In:


  • Ingredients

  • 1 tablespoon olive oil
  • 12 cup sofrito sauce
  • 12 cup chopped ham (or cooked pork pieces)
  • 2 cups rice
  • 4 cups water
  • 1 14 ounces , goya sazon seasoning found in latin markets
  • 1 (15 ounce) can pigeon peas (drained and rinsed)


  • 1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
  • 2.Add the rice, water, sazon and pigeon peas.
  • 3.Bring to a boil. Let boil for 2 to 3 minutes.
  • 4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
  • TIP: Do not use a lid with a vent that allows the steam to escape.
  • Never lift the lid while cooking.
  • 5.When finished cooking, stir the rice before serving. It should be light and fluffy.

Questions & Replies

  1. Hi should I rinse the rice first,trying to make the rice right now tonight can anyone answer please
  2. What is sofritos
  3. The arroz came out wonderful. I was just wondering if I double the recipe, how much time should I give it? Stick with the 35-40 minutes or you think I should add more time?
  4. Could you use veg. Oil instead


  1. Good basic recipe!!!! I added alot more sofrito and add alittle garlic pepper seasoning to it once it was on my plate. Love Puerto Rican food :)
  2. I believe you are adding to much water. The best rice for this receipt will be a medium grain rice. 2 cups of rice with 21/2cups of water. Otherwise you will be making asopao. which it is a sticky rice. I hope this helps. And to give a more Caribbean flavor, cover the rice with a plantain leave. similar to the one we use for the pasteles or tamales. thank you!!
  3. We enjoyed this delicious change from our regular white rice side dish. It was almost a meal in itself with the ham, peas, etc., and next time I'll use more of the ham and prepare it as an entree. I added some sauteed onion to the dish, and will try adding a little more of the sofrito next time since I loved the flavor it gave to the rice. Thanks for posting the delicious recipe!
  4. 35 to 40 minutes is way too long to simmer. It will be over-cooked.
  5. It turned out perfect. The directions were very helpful. Thank you!


  1. Definitely on the right track but sazon I would use by the packet instead of ounces and I would add 1/4 cup of olives with pimentos, instead of ham use slabs of fresh pork shoulder (normally will look like thick cut bacon), cut into bite size pieces or salt pork, I would also add 1/2 cup of ®GOYA recaito, also found in Latin markets (frozen is best unless you have fresh) the same with the sofrito, and add about 1/8 cup more of rice as the frozen recaito and sofrito will add water or you can increase your oil by 2 TBS if you don't want to add more rice


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