Gandule Rice

"A Puerto Rican dish with local Hawaiian flavor. Labor intensive, but also delicious. One ingredient, pigeon pea, is Native to Africa and is also called 'Congo pea' and 'no-eyed pea'; achiote seeds are slightly musky-flavored seeds of the annatto tree, available whole or ground in East Indian, Spanish and Latin American markets. Buy whole seeds when they're a rusty red color; brown seeds are old and flavorless. Achiote seeds are also called 'annatto' which, in its paste and powder form, is used in the United States to color butter, margarine, cheese and smoked fish."


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20 servings


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1 cup vegetable oil
3 pounds pork shoulder, cubed
3 tablespoons achiote (annatto) seeds
2 cups chopped onion
2 cups chopped fresh cilantro
12 cloves garlic, crushed
2 tablespoons salt
1 teaspoon ground black pepper
2 (8 ounce) cans tomato sauce
1 (15 ounce) can pigeon peas, drained
15 ounces black olives, pitted and halved
8 cups uncooked calrose rice, rinsed
9 cups water

How to Make Gandule Rice

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