Arroz Con Gandules

6-8 Servings
35 min

Rice with Pigeon Peas Puertorican Style


Arroz con gandules, oh my! This you will find in many Puerto Rican homes, for any occasion like parties, picnics, and holidays. We love to make this and enjoy it with pasteles (they are like tamales but wrapped in green banana leaves), pernil (pork shoulder) or spiral ham.


Gandules (Pigeon Peas) they can be found fresh, frozen, canned or dried. I remember being a little girl helping my grandma open the pod and remove the seed. I also remember eating them (laughing) and my grandma calling me “Lygdi that’s not to eat that way” I miss her dearly.


Here’s my simple Arroz con Gandules recipe, hope you will enjoy making it.


Ingredients

1 can 15oz pigeon peas (gandules)

2 tablespoon olive oil

2 tbsp of sofrito

2 1/2 cups water

1/4 cup of white onion, sliced

1/4 cup red bell pepper, diced

1 garlic cloves, minced

1 packet of Sazon with color

1 packet of chicken bouillon

2 tbsp tomato sauce

1 teaspoon dried oregano

1/4 of black pepper

1 tsp of adobo

1/2 tsp of salt

1 1/2 cups medium rice


Instructions


Heat your caldero (rice pot) to medium heat, and add your olive oil, sofrito, onion, and red pepper until translucent. Add minced garlic and cook until fragrant.


Add the tomato sauce, chicken bouillon, sazon, and drained pigeon peas.

Cook for 2 minutes, then add water. Add the adobo, oregano, salt and pepper.


Allow the liquid to come up to a boil, and taste it for salt. If it needs more flavor, add in more salt.


Once the liquid is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.


Cover and allow the rice to absorb all the liquid. Once most of the liquid is absorbed, stir the rice, and cover again.


Lower the flame to low, and allow it to steam for 20-25 minutes. It's done when all the liquid is absorbed and the grains are fluffy and fully cooked.


Optional ingredients: you can add cooked ham, olives, or even shredded pork.


I made the simple easy recipe but you can add any of the optional ingredients for more flavor.


Enjoy


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Cover and allow the rice to absorb all the liquid. Once most of the liquid is absorbed, stir the rice, and cover again.

Recipe details
  • 6-8  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients

  • 2 tablespoon olive oil
  • 2 tbsp of sofrito
  • 2 1/2 cups water 
  • 1/4 cup of white onion, sliced
  • 1/4 cup red bell pepper, diced
  • 1 garlic cloves, minced
  • 1 packet of Sazon with color
  • 1 packet of chicken bouillon 
  • 2 tbsp tomato sauce
  • 1 teaspoon dried oregano 
  • 1/4 of black pepper
  • 1 tsp of adobo
  • 1/2 tsp of salt
  • 1 1/2 cups medium rice 
Instructions

Heat your caldero (rice pot) to medium heat, and add your olive oil, sofrito, onion, and red pepper until translucent. Add minced garlic and cook until fragrant.
Add the tomato sauce, chicken bouillon, sazon, and drained pigeon peas.
Cook for 2 minutes, then add water. Add the adobo, oregano, salt and pepper.
Allow the liquid to come up to a boil, and taste it for salt. If it needs more flavor, add in more salt.
Once the liquid is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
Cover and allow the rice to absorb all the liquid. Once most of the liquid is absorbed, stir the rice, and cover again.
Lower the flame to low, and allow it to steam for 20-25 minutes. It's done when all the liquid is absorbed and the grains are fluffy and fully cooked.
Tips
  • You can add cooked ham, olives, or even shredded pork.
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