ARROZ CON GANDULES (Puerto Rican Rice With Pigeon Peas)

Arroz con Gandules is a conventional Puerto Rican dish this is served usually round Christmas season or unique occasions. one of the important reasons why that is served for special activities is because it serves a variety of humans. it's far referred as “Puerto Rican Rice” and includes the Puerto Rican cuisine seasoning sofrito to present it the unique mouthwatering taste.

Gandules, that is pigeon peas in English; is vital to the rice dish and is filled with nutrients. You’ll be amazed how flavorful the little pigeon peas are in combination with the seasoning. you may discover those canned at your neighborhood marketplace under the brand Goya or if you’re lucky sufficient to get them clean depending to your area.


This rice dish recipe requires a medium sized caldero (cast aluminum cooking pot) to be cooked wherein is just like a dutch oven. it's far used in the course of the Caribbean Islands for cooking rice, beans, stews, and soups. it is very versatile and sturdy for kitchenware and allows create pegao! you should purchase a caldero online if you can not locate one at a nearby shop.

This Puerto Rican rice recipe in reality calls for its signature seasoning – Sofrito. Sofrito; also once in a while called Recaíto, is a inexperienced seasoning base this is utilized in Arroz con Gandules and many different Puerto Rican dish recipes.

Being a Caribbean Island seasoning staple, tomatoes are not often utilized in sofrito in Puerto Rico. home made sofrito is always the best kind to use and we've got a delicious sofrito recipe for you!



  • 3 cups medium grain rice
  • 3 cups water
  • 1 can gandules (pigeon peas) drained
  • 1/2 cup cured salted pork chopped
  • 1/3 cup vegetable oil
  • 1/2 cup sofrito
  • 6 oz tomato sauce
  • 1 packet sazon culantro y achiote
  • 10 whole spanish olives
  • 1 tsp cumin
  • salt for taste


  1. Start by adding the vegetable oil to the caldero or large pot and set the stove heat to medium. Toss in your chopped cured salted pork into the pot and cook until it is fried. Remove the cured salted pork and set aside but keep the grease in the caldero. 
  2. Next, add your sofrito, tomato sauce, sazon culantro y achiote, cumin, spanish olives, and gandules to the caldero. Cook and stir the mixture for about 3 to 4 minutes. In addition, add your water and bring to boil. Rinse your medium grain rice to remove starch. 
  3. Lastly, add your medium grain rice and the fried cured salted pork and stir everything gently. Place a sheet of foil covering the top opening of the caldero and cover with lid. Cook the Puerto Rican rice for 30 minutes over medium heat without opening the lid at all. Fluff rice and add salt for personal taste. 

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