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Rice with Pigeon Peas - Arroz con Gandules

User Rating 4 Star Rating (4 Reviews)

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Rice and Pigeon Peas - Arroz con Gandules

Rice and Pigeon Peas - Arroz con Gandules

Photo © jrroman. Photo from iStockphoto.com.
Any special occasion meal in Puerto Rico would not be complete without Arroz con Gandules. Afterall, Rice with Pigeon Peas is Puerto Rico's national dish. This recipe is a rice and pea dish seasoned with sofrito and diced ham.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 cup sofrito
  • 1/2 cup chopped ham (or cooked pork pieces)
  • 2 cups rice
  • 4 cups water
  • 1 packet sazón
  • 1 15-ounce can Pigeon Peas/Gandules (drained and rinsed)

Preparation:

1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.

2. Add the rice, water, sazón and gandules.

3. Bring to a boil. Let boil for 2 to 3 minutes.

4. Cover, reduce heat to medium low, and cook for 35 to 40 minutes.

Tip: Do not use a lid with a vent that allows the steam to escape. Never lift the lid while cooking.

5. When finished cooking, stir the rice before serving. It should be light and fluffy.

Servings: 4 to 6 people.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Authentic and Delicious, Member mrshlr

This recipe is authentic and delicious. I tried it and mine turned our perfect. I wouldn't change a thing about the recipe.

32 out of 36 people found this helpful.

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