Arroz con gandules (Yellow rice with pigeon peas) - Catholic Courier

Arroz con gandules (Yellow rice with pigeon peas)

Arroz con gandules (Yellow rice with pigeon peas)
(This is a staple in any Puerto Rican household and nearly always served with roasted pork to complete a holiday meal.)


2 cups medium grain rice

1 15 oz. can Goya pigeon peas

4 oz. Goya Spanish-style tomato sauce

2 Tbsp sofrito* (see below)

3 cups water (approximate)

2 Tbsp olive oil

2 tsp Sazón seasoning

1 packet Goya seasoning packet Culantro y Achiote


Start with a cast iron-aluminum pot

Pour olive oil in the pan until hot.

Lover to medium-hot and add tomato sauce, sofrito, Sazón, seasoning packet and peas until comes to a boil.

Let boil for one minute.

Mix in the rice.

Pour in water until it’s about one inch above the rice and let it come to a boil.

Stir once, put the lid on tightly and let sit for about 20 minutes on low-medium.

If rice appears moist, do not stir. Put lid back on and wait until rice is firm and ready.

For the crunchiness on the bottom of the rice known as “pegao,” put the temp on very low and let sit for an additional five minutes.



This blend of spices is a key secret ingredient in rice and bean dishes.

1 medium onion, cut into large chunks

10 garlic cloves, peeled

1 large bunch cilantro

1 to 2 plum tomatoes

1 red bell pepper, seeds removed and cut into chunks


Place onion and pepper in a food processor and coarsely chop.

Add remaining ingredients one at a time and process until smooth.

You can refrigerate for several days or freeze.


¬°Buen provecho! Enjoy


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