Puerto Rice & Pigeon Peas (Arroz Con Gandules)

Raven Higheagle


Any special occasion meal in Puerto Rico would not be complete without Arroz con Gandules. Afterall, Rice with Pigeon Peas is Puerto Rico's national dish.


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Serves 12
30 Min
45 Min
Stove Top


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2 medium
onions, chopped
1 c
2 can(s)
tomato sauce
2 can(s)
pigeon peas
2 Tbsp
manzanillo olives
2 tsp
2 can(s)
chicken stock
2 lb
white rice
garlic powder, to taste
salt and pepper to taste

How to Make Puerto Rice & Pigeon Peas (Arroz Con Gandules)


  • 1In a saucepan cook the bacon until crispy
  • 2Remove and chop in small pieces.
  • 3In same bacon fat, stir fry onions till tender.
  • 4Add sofrito for about 2 to 3 minutes
  • 5Add chopped bacon, tomato sauce, drained beans, the raw rice and chicken broth and stir well.
  • 6Add enough water to cover the rice, about 1 and 1/2 inch above rice line.
  • 7Let boil (uncovered) on medium high heat until water evaporates.
  • 8Lower heat to low and cover with aluminum foil and cook for about 35 to 45 minutes. Serve
  • 9Using aluminum foil to cook rice is a secret so all the rice cooks quickly.

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