Arroz con Grandules (Rice and Pigeon Peas)

Arroz Con Grandules (rice And Pigeon Peas) Recipe

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Rainn Thomas


This is a time honoured recipe from the kitchen of a woman that I adore and love. I consider her my 2nd mom and she is one of the best "kitchen chefs" i know. Thank you Lily.

★★★★★ 1 vote
1 Hr 30 Min


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2 can(s)
goya grandules (pigeon peas)
pork steaks (or 1 small pack pork ribs or pork loin)
4 c
goya rice, medium grain
5 c

How to Make Arroz con Grandules (Rice and Pigeon Peas)


  • 1In a pot, add 4 cups of water and meat to a boil, then cover and cook for 20 minutes.
  • 2Drain sofrito to the pot and add 1 cup of water.
  • 3Add grandules and bring to a boil.
  • 4Wash rice, add to the pot and stir. (Taste liquid, if more salt, etc is needed add it now)
  • 5Boil for about 10 minutes, or until the liquid on top forms little holes.
  • 6Stir 1-2x to make sure it's not sticking. (stirring more will cause your rice to be sticky).
  • 7Turn heat down to low, cover tightly and cook for 15-20 minutes. DO NOT OPEN LID OR STIR.
  • 8Serve while hot with your favourite bread and enjoy.

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About Arroz con Grandules (Rice and Pigeon Peas)

Course/Dish: Pork

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