Arroz con Gandules

"This delicious flavorful rice is filled with pigeon peas, green olives, sofrito and more. It is sure to be a hit at home."
-- @romaine-lettuce3662
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  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 8

Recipe Card


  • 3 cups Long Grain White Rice
  • 2 tablepoons Olive Oil
  • 2 tablepoons Adobo
  • 2 packets Sazon y achiote
  • 1 large can Gandules (Pigeon Peas)
  • 1 small can Tomato Paste
  • 1/2 cup Stuffed Pimento Olives
  • 2 tablespoon Minced Garlic
  • 2 tablespoons Red or Green Sofrito (You can use 1 tbsp of each)


  • Step 1

    In a large deep pot, turn the heat to medium, add the oil and let it heat up before adding the rest of the ingredients. It doesn't matter what order as they will cook together for at least 5 minutes before adding the rice and water. Be sure to mix all of the ingredients throughly, especially the tomato paste.

  • Step 2

    Rinse the rice, 2 times before adding it to the pot. Be sure to mix the ingredients with the dry rice completely before adding the water. Since this recipe calls for 3 cups of rice, add 3 cups of water. The water should only be slightly above the rice and ingredients, about 1/2 inch.

  • Step 3

    Let the rice and water come to a boil, let it boil for for 3-4 minutes before lowering the heat to low and placing the top. Every 10 minutes check on the rice and turn it from the bottom up. This will ensure that it all cooks evenly. After the 2nd time turning the rice, add 2 tablespoons of water to create some more steam and add the top back on. Once done, serve with chicken or pork chops and a side salad. Enjoy!