Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)
Prep time
Cook time
Total time
  • 1 tablespoon extra virgin olive oil
  • ⅓ cup sofrito (homemade is best!)
  • ⅓ cup country ham or bacon, chopped (optional)
  • 2 cups parboiled rice
  • 3½ cups water or low sodium chicken broth
  • 1½ teaspoons saz√≥n con achiote y culantro
  • 2 teaspoons powdered chicken bouillon
  • Goya Adobo Seasoning
  • ⅓ cup tomato sauce
  • 2 tablespoons pimento stuffed olives
  • 1 teaspoon dried Italian seasoning
  • ¼ cup fresh cilantro, chopped
  • 2 bay leaves
  • 1 15-ounce can Pigeon Peas/Gandules, drained and rinsed
  1. Heat your caldero or Dutch oven to medium heat, and add your olive oil, ham (or bacon) and sofrito. '
  2. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
  3. Next add in the Sazon, tomato sauce and chicken bouillon. Stir to combine.
  4. Add the water, Italian seasoning, cilantro, bay leaves, and olives.
  5. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in a sprinkle of Adobo until it's well seasoned. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
  6. Add in the drained pigeon peas, then bring the mixture back up to a boil.
  7. Once the mixture is boiling, add the rice.
  8. Stir the rice to get it submerged and distribute the pigeon peas throughout.
  9. Allow the rice to absorb all the visible liquid, uncovered.
  10. Once most of the visible surface liquid is absorbed, stir and cover the rice, lower the flame to low, and allow it to steam for 20-25 minutes.
  11. It's done with all the liquid is absorbed and the grains are fluffy and fully cooked.
Recipe by Delish D'Lites at