Arroz Con Gandules (Rice and Pigeon Peas)

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I’ve gotten requests to add more latin recipes to my site which for me is never a problem since I LOVE latin food! Arroz Con Gandules (Rice with Pigeon Peas) is a Puerto Rican dish popular in the Carribean. The pigeon peas are loaded with fiber which makes this a healthy side if cooked right.

 

I've gotten requests to add more latin recipes to my site which for me is never a problem since I LOVE latin food! Arroz Con Gandules (Rice with Pigeon Peas) is a Puerto Rican dish popular in the Carribean. The pigeon peas are loaded with fiber which makes this a healthy side if cooked right.Arroz Con Gandules (Rice and Pigeon Peas)

More Latin style rice and beans recipes I love are Slow Cooker Pork and Gandules (Pigion Peas) Stew, Cuban style Arroz Congri (Black Beans), and Arroz con Pollo (Rice and Chicken) as well as a Cauliflower “Rice” and Chicken version.

This is a lighter version of my cousin’s recipe, who makes the best arroz con gandules I know! The most important part of this dish is in the seasoning. Your liquids should have lots of flavor and should taste slightly salty before adding the rice, otherwise it will taste a bit bland.

I've gotten requests to add more latin recipes to my site which for me is never a problem since I LOVE latin food! Arroz Con Gandules (Rice with Pigeon Peas) is a Puerto Rican dish popular in the Carribean. The pigeon peas are loaded with fiber which makes this a healthy side if cooked right.
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5 from 3 votes
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Arroz Con Gandules (Rice and Pigeon Peas)

247 Cals 8 Protein 60 Carbs 2.3 Fats
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: 7 servings
COURSE: Side Dish
CUISINE: American
I've gotten requests to add more latin recipes to my site which for me is never a problem since I LOVE latin food! Arroz Con Gandules (Rice with Pigeon Peas) is a Puerto Rican dish popular in the Carribean. The pigeon peas are loaded with fiber which makes this a healthy side if cooked right.

Ingredients

Sofrito:

  • 3 cloves garlic
  • 1 cup white onion
  • 4 medium scallions
  • 1/2 cup cilantro
  • 1/2 cup green bell pepper
  • 1 medium tomato
  • 1 tbsp oil
  • 1 15 oz can pigeon peas or gandules, drained
  • 2 cups of uncooked long grain rice
  • 3 cups water
  • 1 chicken bullion like Maggi, or vegetable bullion for vegans
  • 1 packet of Sazon
  • salt

Instructions

  • Chop all sofrito items in a food processor or chopper.
  • In a caldero or heavy pot with a lid, heat oil on medium.
  • Stir in onion, scallion, cilantro, pepper and garlic and cook about 5 minutes.
  • Add tomato and salt cook another minute.
  • Stir in rice and blend well.
  • Add gandules, water, bullion, sazon, salt and taste liquid for flavor.
  • Mix well. Add more salt if needed.
  • Reduce flame to medium-low and let water boil down until it is completely absorbed.
  • Once water barely skims the top, set flame to low and cover for 20 minutes without stirring or lifting the lid.
  • The steam will cook the rice.

Nutrition

Serving: 1cup, Calories: 247kcal, Carbohydrates: 60g, Protein: 8g, Fat: 2.3g, Saturated Fat: 0.3g, Sodium: 432mg, Fiber: 5g, Sugar: 0.5g
WW Points Plus: 4.5
Keywords: arroz con gandules, how to make puerto rican rice and beans, puerto rican rice and beans recipe, Rice and Pigeon Peas, spanish rice and beans

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65 comments

  1. This was delicious. I did modify it by adding one 8 oz can of tomato sauce in place of some of the water. I will definitely be making this again. My husband loved it said it had great flavor. 

  2. I’m not understanding the WW points. We would count the 2 cups of rice and the oil only. Two cups of uncooked white rice is 39 points divided by 7 servings is 6 points. I’ve seen the other comments and can’t seem to figure it out. Thanks!

  3. Is the green count right? 3 points for a 1 cup serving?

  4. Could you use this recipe and prepare like the baked rice and peas ?

  5. Thank you, thank you, thank you. Finally a receipt that reminds me of my childhood!!! I was in a Puerto Rican household in Jersey City NJ, from 9-14 when I was in foster care and I am always searching for receipts that are like how my foster mom used to cook. This is exactly they way she made her rice. Delicious and thank you for taking me back in time. Now to find her stewed chicken recipe…… Maybe you have one?

  6. Hi…are the freestyle points correct here? My online calculator is showing 6 points? Thanks

    • Hi Rae, are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

      • Hi! My recipe builder in the app is showing 2 points per serving. Do I go with that number or the one on this website? 

      • Hi Justina! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

        The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  7. I’ve loved this recipe for nearly a decade. It’s delicious. It introduced me to pigeon peas and sazon. Two of my favorite things. I’ve used them ever since!

  8. How do you make the cold salad

  9. Hi Gina,
    Do you happen to also have the steak recipe posted on this site?

  10. Hi-  can you tell me what you subtract or do different from your cousin’s recipe to make this healthier?  

  11. This is one of my favorite dishes. I’ve successfully made it TWICE. Every other time I’ve tried, it’s either too mushy or I’m left with bits of uncooked rice, yuck! My Insta-Pot is arriving today!! Could this be made using it? If so, a how-to would be awesome!

  12. Can you post a rice cooker version

  13. bouillon* — "bullion" means something totally different.

    • Lol…was an oversight, I am sure! Putting gold, silver or any other precious metal in my food is too rich for me!😂😂😂😂

  14. Hi Gina, I love your recipes!

    Could you make this with brown rice? I need to lay off the white rice. Also can the Jamaican rice with kidney beans be made with brown rice?

  15. Gina, I answered my own question. YES! This recipe can be made with quinoa instead of rice. And it was delicious! Even my brother-in-law, who does not have any sort of adventurous palate, liked it. I made this to accompany your Pernil (which has become such a go-to choice for me for dinner parties and even potlucks). Thanks so much for such yummy and healthful recipes!

  16. Gina, do you think this recipe could be made with quinoa instead of rice?

  17. what is included in the sofrito in the food processor?