Arroz Con Gandules (Rice And Pigeon Peas) Recipe

Name: Arroz Con Gandules (Rice And Pigeon Peas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup achiote oil (Achiote Oil); 1 cup sofrito sauce (Sofrito (Daisy Martinez)); 3 tablespoons kosher salt; 1 tablespoon cracked black pepper; 2 teaspoons ground cumin; 1 1/2 lbs pork neck bones; 15 ounces pigeon peas, rinsed and drained; 6 cups long grain rice; 8 cups beef broth; 1 banana leaf (optional); 3 tablespoons alcaparrado or 3 tablespoons pimento-stuffed green olives, coarsely chopped

Servings: persons

1/2 cup achiote oil (Achiote Oil)
1 cup sofrito sauce (Sofrito (Daisy Martinez))
3 tablespoons kosher salt
1 tablespoon cracked black pepper
2 teaspoons ground cumin
1 1/2 lbs pork neck bones
15 ounces pigeon peas, rinsed and drained
6 cups long grain rice
8 cups beef broth
1 banana leaf (optional)
3 tablespoons alcaparrado or 3 tablespoons pimento-stuffed green olives, coarsely chopped

1
Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin.
2
Cook until sofrito reduces and starts sizzling, about 5 minutes.
3
Stir in the neck bones, peas, and rice until everything is lightly covered with oil.
4
Add enough broth to cover rice and bones by the width of two fingers.
5
Cover with a banana leaf, if using, folding as necessary to fit into the pot.
6
Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos).
7
Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes.
8
Remove leaf and fluff with fork; serve hot.

1824

kcal

Calories

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup achiote oil (Achiote Oil), 1 cup sofrito sauce (Sofrito (Daisy Martinez)), 3 tablespoons kosher salt, 1 tablespoon cracked black pepper, and more.

Yes, Arroz Con Gandules (Rice And Pigeon Peas) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arroz Con Gandules (Rice And Pigeon Peas)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions