Spanish Rice and Pigeon Peas ( Arroz con Gandules)

Spanish Rice and Pigeon Peas ( Arroz con Gandules) created by love4culinary

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

Ready In:
1hr 10mins


  • 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


  • 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.
  • Stir fry for 3 minutes.
  • Then put the rice in and stir well.
  • Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
  • 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.
  • After 20 minutes turn rice over again and serve.
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"This recipe I also found online, it goes very well with the Roast Pork, Pernil. I love it."

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  1. Charis H.
    Spices: Sazon Orégano Adobo Goya chicken flavor packet Bay leaf Fresh sofrito Tomato paste. The Goya type 1.5 LESS cups of water Skip the butter and use 2tblsp of olive oil to cook the sofrito until very fragrant. Cook time- 30 minutes on LOW. Use a dang caldero. I don’t measure my arroz con gandules. I just throw everything in as needed like my abuela taught me. For anyone wanting to learn how to make this- learn from a Hispanic. Not an obvious white lady. Cuz ain’t no hispanic not adding sazon or at least tomato paste. And the GOYA tomato paste. Not Italian tomato paste. This recipe was painful to read??
  2. Charis H.
    Your arroz con gandules should be a yellow color. You need to add Sazón and tomato paste, use less water and less butter. Only use enough olive oil to cook the seasonings and sofrito. Then add your tomato paste water and pigeon peas. But this. This looks bland and greasy. Not how traditional arroz con gandules looks. You also need Sazón, adobo, oregano, bay leaf and fresh sofrito as well as adding goya chicken flavor packet to get the flavor right. This recipe lacks the seasonings to even be considered arroz con gandules. Try what I said and try again. I promise it will look how it’s supposed to. for arroz con gandules it’s a 2 cups of rice to 1 1/3 cup of water ratio. Not a 2:1. Cook for 30 min on low in a culdero. You will never get it right without a culdero anyways.
  3. sandy2love
    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!!!!
  4. Saraghina
    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!
  5. DeSouter
    Good recipe to accompany the Pernil recipe I recently got off of Zaar. Thanks.

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