Arroz Con Gandules (Rice With Pigeon Peas) – a delicious recipe with calrose rice, pigeon peas, sofrito sauce, culantro, chicken, green olive. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large pot with a lid gently brown ham steak in oil.
2
Add sofrito, sazon, boullion cube, olives and undrained pigeon peas.
3
Simmer gently to mix flavors.
4
Stir in rice and water. Bring to a boil then reduce heat to medium-high.
5
Boil until no visible liquid remains, stirring often to prevent sticking.
6
Heap rice and bean mixture into a mound in the center of the pot. Cover with lid and reduce heat to medium-low.
7
Stir and check rice for doneness every 5 minutes or so. A crisp rice crust will form on the bottom if the mix is not stirred often. This will add a bit of crunch to the dish but I have found all the men in my family love the crust!
8
When rice is tender, stir once again to fluff mixture.
9
Serve with sliced of avocado and garnish with additional green olives.
636
kcal
Calories
24
g
Fat
77
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups calrose rice, 1 (14 ounce) can pigeon peas, 1 tablespoon sofrito sauce, 1 (5 g) packet sazon goya con culantro y achiote, and more.
Yes, Arroz Con Gandules (Rice With Pigeon Peas) falls under the Meat & Poultry 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.
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