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Arroz con Gandules (Rice with Pigeon Peas)

Feed a crowd with this authentic Puerto Rican rice dish, which was handed down to me from my mom. It's a staple with the "familia" at all our gatherings. —Evelyn Robles, Oak Creek, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    18 servings (3/4 cup each)


  • 1/2 cup sofrito
  • 2 tablespoons canola oil
  • 4 cups uncooked long grain rice
  • 1 envelope Goya sazon with coriander and annatto
  • 7 cups water
  • 1 can (15 ounces) pigeon peas, drained
  • 2 cans (5 ounces each) Vienna sausage, drained and chopped
  • 1/2 cup tomato sauce
  • 1-1/4 teaspoons salt
  • 1 envelope Goya ham-flavored concentrate
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon pepper


  • In a Dutch oven, cook Sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.
Editor's Note
Look for Goya Sazon, a seasoning blend, in the international foods section.
Nutrition Facts
3/4 cup: 220 calories, 5g fat (1g saturated fat), 14mg cholesterol, 537mg sodium, 38g carbohydrate (1g sugars, 2g fiber), 6g protein.


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