Carribbean Peas and Rice, or (Arroz Con Gandules)

Juliann Esquivel


This is a very easy, fast and tasty recipe from one my of dear good friends from Trinidad. Thank you Siralee. You can add meat if you like. It is most often eaten with meat but you can also enjoy meatless. In Puerto Rico this dish is a national dish known as Arroz con Gandules. It is made with little chunks of pork or chicken, ham, or bacon it is delicious. Enjoy

pinch tips: How to Wash Fruits & Vegetables





5 Min


30 Min


1 large
sweet onion chopped fine
2 clove
garlic smashed or put through a garlic press
2 Tbsp
or a tad bit more light olive oil
2 c
basmanti or jasmine rice, rinsed twice in cool water and drained of all the water
1 1/4 c
10 oz
chicken broth
1/2 c
unsweetened coconut milk
15 oz
can goya pigeon peas, rinsed, & drained
1 tsp
1 c
cooked ham, chicken, pork, bacon diced small optional
1/2 c
green bell pepper diced optional
1 small
envelope goya sazon with achiote & cilantro

Directions Step-By-Step

in a large skillet saute garlic, onion and green pepper in hot olive oil. Add the pigeon peas and stir well being carefull not to break up the peas
Add rice, water, chicken broth, and coconut milk and salt. Bring to a boil. Add the Cover and reduce the heat.
Simmer for about 25/30 minutes.or until liquid is absorbed. Sometimes in Trinidad they will add some diced cubed chicken, cubed ham, pork meat or bacon pieces. Meat should be precooked; if you would like to add meat to your peas and rice; then put it in on step two (2) when adding water and chicken broth. Enjoy
Pictured above are my peas & rice; I made today. I like to add small cubes ham and 2 slices crumbled left over bacon from breakfast and some sweet green bell pepper. these are optional but they give the peas and rice a delicious flavor. Bon Appetite

About this Recipe

Course/Dish: Vegetables, Rice Sides
Other Tag: Quick & Easy