Spanish Rice and Pigeon Peas ( Arroz con Gandules)

Recipe by jb41848
READY IN: 1hr 10mins
SERVES: 8-10


  • 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
  • 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.