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


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


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.

About Arroz con Grandules (Rice and Pigeon Peas)

Course/Dish: Pork