Pigeon Peas and Rice (Arroz con Gandules Recipe)

pigeon peas and rice with olives on a white plate

5 from 2 votes

Pigeon Peas and Rice (Arroz con Gandules Recipe)

This easy, 30-minute arroz con gandules (pigeon peas and rice) recipe has flavors of pork and sofrito and gets its deep yellow color from a mixture of sazón, adobo and tomato. Serve it with your favorite meat dish and a side of fried sweet plantains!

Prep Time5 mins

Cook Time30 mins

Resting time10 mins

Total Time45 mins

Course: Sides

Cuisine: Latin American

Servings: servings

Calories: 596kcal

Author: Crystal DaCruz

Equipment

caldero 3.5-quart or larger

Ingredients

3 tablespoons lard or bacon grease
2 tablespoons sofrito or recaito
3 tablespoons tomato paste
½ teaspoon dried oregano
½ teaspoon cumin
2 teaspoons adobo
1 packet sazon should contain saffron, look for the yellow package
1 large bouillon cube
15 ounces canned pigeon peas do not drain
⅓ cup green olives
salt and black pepper to taste
3 cups medium grain rice

Instructions

Heat the lard/bacon grease in a large heavy-bottomed pot. Add the sofrito and let it cook for just a few seconds. Then add the tomato paste, oregano, cumin, adobo, sazon and bouillon to the pan. Use a wooden spoon to break up the bouillon cube.
Add 2 cups of water to the pan and stir until the tomato paste is fully dissolved and you're left with a red broth.
Add the pigeon peas (with liquid from the can) and olives to the pot. Taste the liquid and add salt and pepper as needed. Bring the pot to a simmer.
Once the water starts simmering, rinse the rice and add it to the pot. Stir and bring the pot to a simmer again. Cover the pot with a lid, turn the burner down low and cook the rice for 25-30 minutes. Don't lift the lid or mix the rice while it's cooking.
Lift the lid and taste the rice. All the water should be absorbed and the rice should be tender. Turn the burner off and re-cover the pot with a lid. Let the rice rest for 10 minutes.
Fluff the rice with a fork (without scraping the bottom of the pan) and serve.

Notes

Wash and rinse the rice before adding it to the pan. This removes extra starch and chemical residue.
Placing a sheet of foil over the rice before putting the lid on can help trap steam in and aid with cooking the rice.
Don't mix the rice while it's cooking! You only need to stir it once before you put the lid on the pan, but other than that - hands off!
It's normal for the rice to stick to the bottom of the pot. Keep a low flame at all times so it doesn't burn.

Nutrition