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    Home » Puerto Rican Recipes » Arroz con Gandules (Pigeon Peas and Rice)

    Published: Nov 12, 2019 Modified: Nov 17, 2024 by Catherine Arena 28 Comments

    Arroz con Gandules (Pigeon Peas and Rice)

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    Arroz con Gandules (Pigeon Peas and Rice) Pinterest Image.
    Arroz con Gandules (Pigeon Peas and Rice) Pinterest Image.

    This Arroz con Gandules recipe (Pigeon Peas and Rice) is the quintessential rice dish of Puerto Rico. It’s a must have at holiday celebrations and a staple at the dinner table. Pairs beautifully with pork, turkey and beef.

    Arroz con Gandules (Pigeon Peas and Rice) cooked in a cast aluminum pot (caldero) and a plate beside it with a serving of rice and slices of avocados.

    This iconic dish is a cherished staple in Puerto Rican households. While we enjoy this dish year round, it’s a must have for Thanksgiving, Christmas, New Years and Dia de Los Reyes (Three Kings Day).

    The rice flavor comes from the traditional seasonings of sofrito, sazon, oregano, bay leaves and olives and then further enhanced by adding pieces of ham steak, “tocino” (pork back fat) and smoky ham hock. Finally the pigeon peas bring an earthy depth of flavor that completes this flavorful rice dish.

    Traditionally served with pernil asado (pork shoulder roast), pavochon (Puerto Rican style turkey) and jamon al horno con piña (pineapple glazed ham) during the holidays, arroz con gandules is also perfect for simpler occasions. It pairs just as well with everyday dishes like Puerto Rican fried pork chops (chuletas fritas) and pollo asado al carbon (charcoal roasted chicken).

    Jump to:
    • What are Pigeon Peas?
    • Reasons to Love this Recipe
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • Expert Tips
    • Recipe FAQs
    • Other Rice Dishes You Will Love
    • 📖 Recipe

    What are Pigeon Peas?

    Dried pigeon peas in a bowl.

    Pigeon peas, known as gandules in Spanish are round legumes commonly used in Caribbean and Latin American cooking. They have a slightly nutty flavor and a firm texture which makes them perfect in rice, stews and soups. You will find gandules canned, frozen or dried.

    If you have never made pigeon peas and rice, try looking in the Latin foods section of your local supermarket or the frozen Latin section. You can also easily find them online.

    Reasons to Love this Recipe

    • Flavorful – The combination of tocino, ham hock, sofrito and other flavors, gives this dish such a delicious depth of flavor.
    • Perfect for Any Occasion – Whether you’re serving this dish for a holiday celebration or a simple weeknight meal, arroz con gandules pairs well with almost any protein.
    • Comforting and Filling – This dish is filling and satisfying and tastes even better the next day!
    • Cultural – If you’ve been looking for a true cultural classic, this is it!

    Ingredients

    Image of ingredients to make Arroz con Gandules (Pigeon Peas and Rice).
    • Rice – Use medium or long grain rice.
    • Gandules – Use canned or frozen gandules.
    • Ham Steak – Cut the ham steak into cubes.
    • Ham Hock – Keep the ham hock whole or cut into cubes. (I like to cut some of the meat into cubes and leave some on the bone as well.)
    • Sazon – Use sazon with annatto to add flavor and coloring to the rice.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    • Rice – Although I prefer medium grain rice, you can also use long grain.
    • Ham Flavor – If you do not have ham steak, tocino (pork fat back) or ham hocks, use ham bouillon to add extra flavor to the rice.
    • Tomato Sauce – You can also use a heaping teaspoon of tomato paste in its place.

    Instructions

    Steps 1 through 4 for making the rice.

    Step 1: Over medium heat, add two tablespoons of vegetable oil to a caldero or dutch oven pot and heat through. Add the tocino (Image 1) and cook for a few minutes until nice and crispy then add the ham steak and ham hock pieces. Saute for another few minutes (Image 2).

    Step 2: Add the sofrito, sazon, chicken bouillon, oregano, bay leaves, olives and stir well (Image 3). Cook for about two minutes (Image 4).

    Steps 5 through 8 for making the rice.

    Step 3: Add the can of gandules including the water they came in (Image 5) followed by the tomato sauce (Image 6) and stir. 

    Step 4: Add the water to the pot (Image 7), stir and cook for about 3 minutes until a low boil forms.

    Step 5: Add the rinsed rice (Image 8) and stir. Season with salt to taste.

    Steps 9 through 12 for making the rice.

    Step 6: Check to make sure there’s enough water to cook the rice. Tip: You will know you have added enough water when a large spoon, placed on top of the rice, is nearly fully submerged by the water (Image 9).

    Step 7: Increase the heat to medium-high and let the water almost completely evaporate (Image 10), about five minutes.

    Note: Keep an eye on the rice to ensure it doesn’t dry out too much and cause the bottom to burn. A burnt bottom will carry a bitter, smoky burnt flavor through the rice, ruining the rice dish.

    Step 8: Stir the rice gently with a large spoon (Image 11), cover the pot immediately with a lid, and reduce the heat to medium-low. Tip: Don’t worry about the pegao (crispy rice) forming at the bottom of the pan. Avoid stirring too hard to keep it from mixing into the rice.

    Let the rice cook for fifteen minutes on medium low heat without disturbing it.

    Note: Once you’ve stirred the rice and covered the pot, resist the urge to remove the lid until it’s time to check and stir again. Lifting the lid will disrupt the cooking process, causing the rice to stay undercooked and grainy.

    Step 9: After fifteen minutes, remove the lid and stir the rice again (it will be drier at this point!). Cover the pot again and continue cooking for another fifteen minutes.

    After fifteen minutes, remove the lid and give the rice a final stir. The rice is done. Sprinkle chopped cilantro on top for garnishing and extra flavor. Tip: If serving for the holidays, top with the chopped cilantro and pimiento peppers strips for a beautiful delicious festive presentation.

    Arroz con Gandules (Pigeon Peas and Rice) served on a white plate with a side of avocado.

    Expert Tips

    • Rice – Use only medium or long grain rice, no instant rice here!
    • Rinse the Rice – Rinse the rice thoroughly before cooking to remove excess starch.
    • Pot – The key to making the best authentic Puerto Rican rice is using the right pot. Use a traditional caldero (cast aluminum pot) or dutch oven for the best results. Avoid using a non-stick pot as it will not produce the signature “pegao” bottom.
    • Water Ratio – Use just enough water to cook the rice without making it soggy. The “spoon test” (a spoon nearly completely submerged in the water is a great guide.
    • Lower Heat – After the rice’s initial boiling stage, cook the rice on medium low heat to allow it to steam and fluff properly.
    • Stirring – Avoid over stirring the rice while cooking or it will not cook properly. Stir the rice only when it is time to stir it again.
    • Pegao – When stirring, be cautious not to stir the “pegao” (crispy rice at the bottom) into the rice.
    • Lid – It is really important to not lift the lid during the cooking process. Lifting it too soon will result in undercooked rice.
    • Save the Pegao – A lot of us Puerto Ricans enjoy scraping the crispy bottom and eating it with a side of habichuelas guisadas (stewed beans).

    Recipe FAQs

    Can I make this dish without pork?

    Yes! You can skip the tocino, ham steak and ham hock altogether, just note the rice will not taste exactly the same.

    Can I prepare this dish in advance?

    Yes, just like its sister dish, arroz con gandules apastelado, arroz con gandules reheats beautifully. Make up to two days in advance and store in the refrigerator until ready to serve. When reheating, add a splash of water to restore moisture and keep the rice fluffy.

    Other Rice Dishes You Will Love

    • Puerto Rican Rice and Beans (Arroz con Habichuelas) served in a small white platter with a side of platanos maduros (ripe plantains) and the pot of rice beside it.
      Rice and Beans (Arroz con Habichuelas)
    • Puerto Rican Yellow Rice with Corn (Arroz con Maiz) served in a small white plate with a caldero beside full of the cooked rice.
      Puerto Rican Yellow Rice with Corn
    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)
    • Arroz Mamposteao served on top of a plantain leaf with a side of tomato slices, lime wedges and a pot of rice beside it all.
      Arroz Mamposteao

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Arroz con Gandules (Pigeon Peas and Rice) cooked in a cast aluminum skillet and a plate beside it with a serving of rice and slices of avocados.

    Arroz con Gandules (Pigeon Peas and Rice)

    This Arroz con Gandules recipe (Pigeon Peas and Rice) is the quintessential rice dish of Puerto Rico. It's a must have at holiday celebrations and a staple at the dinner table. Pairs beautifully with pork, turkey and beef.
    5 from 19 votes
    Print Pin Rate
    Course: Dinner, Side Dishes
    Cuisine: Puerto Rican
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 5
    Calories: 728kcal
    Author: Catherine Arena

    Equipment

    • Caldero cast aluminum pot used in Latin cooking or a dutch oven pot

    Ingredients

    • 4 cups medium grain white rice rinsed under cool water until the water runs clear
    • 1 15.5 oz can of gandules (pigeon peas) undrained
    • 3 tablespoon sofrito
    • ⅓ cup ham steak cut into cubes
    • ⅓ cup pork back fat (tocino) cut into cubes
    • 1 ham hock keep whole or cut half of it into cubes
    • 4 ounces tomato sauce or one heaping teaspoon of tomato paste
    • 1 chicken bouillon
    • 1 packet Sazon with Annatto

    • 1 dried bay leaf

    • 1 teaspoon oregano

    • 3 tablespoon pimiento stuffed green olives
    • ⅓ cup cilantro rinsed and coarsely chopped
    • 2 tablespoon vegetable or corn oil
    • salt to taste

    • 3½ cups water

    Instructions

    • Over medium heat, add two tablespoons of vegetable oil to a caldero or dutch oven pot and heat through.
    • Add the tocino (pork fat) and cook for a few minutes until crispy then add the ham steak and ham hock pieces. Saute for another few minutes.
    • Add the sofrito, sazon, chicken bouillon, oregano, bay leaves, olives and stir well. Cook for about two minutes.
    • Add the can of gandules including the water they came in followed by the tomato sauce and stir. 
    • Add the water to the pot, stir and cook for about 3 minutes until a low boil forms.
    • Add the rinsed rice and stir. Season with salt to taste.
      Check to make sure there's enough water to cook the rice. Tip: You will know you have added enough water when a large spoon, placed on top of the rice, is nearly fully submerged by the water.
    • Increase the heat to medium-high and let the water almost completely evaporate, about five minutes.
      Note: Keep an eye on the rice to ensure it doesn't dry out too much and cause the bottom to burn. A burnt bottom will carry a bitter, smoky burnt flavor through the rice, ruining the rice dish.
    • Stir the rice gently with a large spoon, cover the pot immediately with a lid, and reduce the heat to medium-low. Tip: Don't worry about the pegao (crispy rice) forming at the bottom of the pan. Avoid stirring too hard to keep it from mixing into the rice.
      Let the rice cook for fifteen minutes on medium low heat without disturbing it.
      Note: Once you've stirred the rice and covered the pot, resist the urge to remove the lid until it's time to check and stir again. Lifting the lid will disrupt the cooking process, causing the rice to stay undercooked and grainy.
    • After 15 minutes, remove the lid and stir the rice again. Cover the pot again and continue cooking for another 15 minutes.
    • After 15 minutes, remove the lid and give the rice a final stir. The rice is done.
      Sprinkle chopped cilantro on top for garnishing and extra flavor. Tip: If serving for the holidays, top with the chopped cilantro and pimiento peppers strips for a beautiful delicious festive presentation.

    Notes

    Recipe Notes:
    Pot – For the best results, use a “caldero” or dutch oven. Do not use a non stick pot.
    Pork – A ham hock is used for extra flavoring but is optional. You can also use one packet of ham bouillon.
    Sazon and Gandules – If you are not used to cooking with sazon and “gandules”, both can be found in the Latin section of your local supermarket or purchased online.
     
     

    Nutrition

    Serving: 5 | Calories: 728kcal | Carbohydrates: 120g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 44mg | Sodium: 500mg | Potassium: 425mg | Fiber: 2g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 2mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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    Comments

    1. Beth says

      December 21, 2019 at 9:27 pm

      I loved learning the history of this recipe! And this post contained helpful tips on where to buy the ingredients to best way to cook this delicious, traditional side dish – thank you!

      Reply
      • Cathy says

        December 21, 2019 at 10:21 pm

        Thanks Beth!

        Reply
    2. Sandhya Ramakrishnan says

      December 21, 2019 at 9:18 pm

      Love traditional dishes especially around the holidays. Rice and peas together is a very common dish in Indian cuisine as well. It is a perfect combination of flavors and also a good source of protein for vegetarians like us.

      Reply
      • Cathy says

        December 21, 2019 at 10:20 pm

        It absolutely is Sandhya! 🙂

        Reply
    3. Andrea Metlika says

      December 21, 2019 at 8:43 pm

      I think this might be my favorite peas and rice recipe. This is marvelous.

      Reply
      • Cathy says

        December 21, 2019 at 10:19 pm

        Thanks you so much Andrea!

        Reply
    4. Jere says

      December 21, 2019 at 7:48 pm

      I love reading cultural recipes, I like to know what everyone is eating. I have to go find these pigeon beans so I can give this a try.

      Reply
      • Cathy says

        December 21, 2019 at 10:19 pm

        Wonderful Jere! Let me know when you do! 🙂

        Reply
    5. Paula says

      December 21, 2019 at 6:57 pm

      I love rice in all it’s presentations and this recipe looks delicious! I had never heard of it before, but loving as I do arroz con pollo I believe this will be a total hit at my house! Thanks for sharing.

      Reply
      • Cathy says

        December 21, 2019 at 10:18 pm

        Thanks Paula! I love rice in all it’s forms too! Let me know when you do give it a try and what you think!

        Reply
    6. Danielle says

      December 19, 2019 at 8:25 pm

      what a great recipe! the rice was so flavorful and tasted just like what we get in the restaurant.s Can’t wait to make it again!

      Reply
      • Cathy says

        December 19, 2019 at 10:00 pm

        Thanks Danielle for such a kind compliment! So happy you enjoyed it!

        Reply
    7. Jenn says

      December 19, 2019 at 8:18 pm

      This is pure comfort food for me! I can’t believe how easy it is to make it. I’m going to follow your instructions and try it this weekend!

      Reply
      • Cathy says

        December 19, 2019 at 9:59 pm

        Thanks Jenn! Great to hear! Let me know how you enjoyed it!

        Reply
    8. Sharon says

      December 19, 2019 at 7:57 pm

      This rice dish looks so flavorful. A wonderful side or main dish.

      Reply
      • Cathy says

        December 19, 2019 at 9:58 pm

        Thanks Sharon!

        Reply
    9. Erica says

      December 19, 2019 at 7:42 pm

      This looks fantastic! Can’t wait to try this recipe thanks for sharing.

      Reply
      • Cathy says

        December 19, 2019 at 9:57 pm

        Thanks Erica! Let me know how you like it!

        Reply
    10. Krissy Allori says

      December 18, 2019 at 8:18 pm

      I’ve never had this dish but it sure looks amazing. I’m going to give it a try after all the holiday hubbub dies down.

      Reply
      • Cathy says

        December 18, 2019 at 9:58 pm

        Oh wonderful Krissy! Let me know how you like it!

        Reply
    11. Cyndy says

      December 18, 2019 at 7:44 pm

      I love this recipe – it turned out perfect because your instructions were great!

      Reply
      • Cathy says

        December 18, 2019 at 9:59 pm

        Thank you Cyndy! I’m so happy to hear you loved it! Thanks for the compliment!

        Reply
    12. Kelly Anthony says

      December 18, 2019 at 5:11 pm

      The crunchy rice or pegao is my favorite part! What a great recipe to share and eat every year for Christmas!

      Reply
      • Cathy says

        December 18, 2019 at 10:05 pm

        Mine too Kelly! I just love pegao! This rice is a must every Christmas! Thanks Kelly for the kind compliment!

        Reply
    13. Alison says

      December 18, 2019 at 4:55 pm

      This is a wonderful and flavorful dish to serve on Christmas.

      Reply
      • Cathy says

        December 18, 2019 at 9:59 pm

        Perfect for Christmas for sure! Goes great with turkey too!

        Reply
    14. Adriana says

      December 18, 2019 at 4:49 pm

      A perfect side dish for the holidays and any time of the year. I live in Florida, so this kind of rice is very common in our table. I made your recipe and came out fantastic, thanks!

      Reply
      • Cathy says

        December 18, 2019 at 10:00 pm

        That’s great to hear Adriana! Thanks for letting me know and sharing your kind compliment!

        Reply
    5 from 19 votes (5 ratings without comment)

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