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.
Print WW Personal Points
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. HI Gina, I plan on making this tonight. I couldn't find a can of pigeon peas, so I purchased a 16 oz bag of pigeon peas. How do you suggest I prepare the raw beans with this recipe?

  2. Hello Gina,

    I could not find Sazon at the store, what can i use as substitute for this seasoning? thanks!

  3. Gina, I am a Neworican but have been living in Ore. for last 27 yrs. Goya products rarely found, but when found bought in big quantities. Thanks for all the PR recipes, they bring me back to my heritage. Do you ever make Gandinga? It is delicious, but I haven't it in verry long time. Love to read your SK letters. My Godcousin from Mass., turned me on to your site. Keep up the good work/writing. Mercedes

  4. I've never made Puerto Rican food before–can you please be specific about the sofrito foods that are to be included in the food processor? I'm making this tonight…. Thanks!

  5. Any advice on making it ahead of time for about 30 people?

  6. I would like to make this recipe with my own sofrito, so do I just heat the oil on medium, stir in the sofrito, and follow the rest of the instructions?
    If you could tell me how to make this with my own sofrito that would be great. Thanks! 🙂
    And thank you for all of your recipes.

  7. Hi Gina, love your site, I've been making at least 3 recipes off your site a week lately! I have a question on this one… I bought frozen sofrito to skip a few steps since I don't have a food processor, can you recommend how much to use?

  8. i added 2 traditional ingridients to this, diced ham(2 oz) and spanish olives(10 olives, chopped) and this only jumped the points up to 5, instead of 4.5. i honestly can not tell the difference, the flavor is phenomenal and its less greasy. i actually got 8 cups out of this instead of 7 which means it was less than 5 points, score! gonna try to make the jalapeno poppers and hot spinach dip this weekend, cant wait!

  9. Made this tonight for my Dominican boyfriend and he loved it. he said it was the best rice and peas he had ever had. thanks for a great recipe

  10. I'm a little confused. Is the sofrito everything above the oil?

  11. I also always make my Arroz Con Gandules in the rice cooker. My husband is PR so very particular about his rice and I received a huge thumbs up from him and my MIL :0) I buy the Goya Sofrito already made (freezer section) unless I have time to make it from scratch. This also allows me to cut out a few more calories because I dont have to use any oil in the rice. To earlier post about the rice being mushy in the rice cooker, I have also had this problem in the beginning but each time I would adjust the liquid (less)until it was perfect consistency.

  12. Hi Gina,
    First of all, I LOVE all of your recipes that I have tried and looking forward to trying many, many more! I was wondering if you think this would work using the directions from your baked rice and peas recipe, if so do I need to adjust the amount of water. Thank you and my family thanks you, they appreciate the delicious meals!

  13. Made this over the weekend with the Skinny Pernil. It was great! Thanks for the recipe!

  14. I came up with 8 points+ for this.

    Another excellent recipe, Gina 🙂 I took a gamble and tried this in my rice cooker (sauteed the veggies first and then just combined everything in the cooker). I wasn't sure if the amount of liquid would be right, but it worked out ok…though the rice at the bottom turned out kinda mushy. It was still very tasty though! Kinda reminds me of my mom's Spanish rice, which I love!

  15. could you please add the points plus?? no hurry 🙂

  16. DN- I make something similar, I love the combination of rice and beans cooked together. Glad you enjoyed it!

  17. Pigeon peas were unattainable for me, so I used rinsed, canned black beans. I also ended up just hand chopping everything, so mine didn't look much like yours. I had lots of green, along with red specks of tomato. I loved the flavor, and ate it as the entree. Thanks so much for sharing this recipe. I ordered a bottle of Sazon seasoning & used a rounded tablespoonful. Your recipe was delicious and satisfying, which is good—because it made a ton! Thanks again…love your site!

  18. Hi there in Alaska! It sounds like it was still delicious. Like rice and beans with a healthier twist.

  19. I just finished making this for dinner. I live in Alaska so ingredients can be scare! I had to substitute the sazo for some spices (cumin, oregano, corriander, salt, pepper) and could not find the pigeon peas, so I used kidney beans. I also used brown rice. It ended up like beans and rice with a latin flare. I was quite pleased and ate it with the carnitas recipe from this site. Thanks for a great recipe!

  20. Cooking large quantities of rice can be challenging. Make sure you don't lift the lid for those 30 minutes. Also, you want to make sure you have a good seal with your lid so no steam escapes. My mom always finishes her rice in the oven when she's making a big pot to allow it to cook without burning the bottom. Hope that helps!