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Arroz con Gandules (Puerto Rican Rice and Pigeon Peas) Recipe (with Video)

Rice, Latin American

Discover our Arroz con Gandules (Puerto Rican Rice and Pigeon Peas) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 5min | Cook 25min


- 2 c jasmine rice
- 2 tbsp achiote oil
- 0.25 c sofrito
- 0.25 c Tomato sauce
- 1 tbsp chicken bouillon paste
- 3 c Water, Or chicken stock
- 15 oz pigeon peas
- 2 tbsp pimento stuffed olives
- 1 Bay leaf
- 0.5 tbsp adobo
- 1 tbsp sazon
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 0.5 tsp Dried oregano
- 0.25 tsp Cumin
- 0.125 tsp Black pepper
- Salt, To taste
- 5 sprigs Fresh cilantro, Optional
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1. Place your caldero over medium heat and add your achiote oil, sofrito, tomato sauce and chicken bouillon paste. Stir for about 1-2 minutes, until fragrant.
2. Add the water or stock and seasonings. Stir well. Taste and adjust seasonings, if necessary. The liquid should be heavily seasoned to ensure very flavorful rice!
3. Add gandules, olives and bay leaf (if using). Bring to a boil.
4. Add the rice. Stir well to evenly distribute the rice and pigeon peas. Add fresh cilantro on top and cover. Lower the heat to medium low.
5. Allow the rice to cook for 25 minutes, covered.
6. After 25 minutes, uncover the caldero and remove the cilantro springs
7. Carefully fluff the rice by lifting and flipping over spoonfuls of rice with a large kitchen spoon. The grains of rice should be fluffy and fully cooked.

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