Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)

  • Serves

    serves 6-8


This satisfying rice dish is great served alongside roast pork or pasteles. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.


  • 3 tbsp. canola oil
  • 2 oz. bacon, cut into 1/4″ cubes
  • 12 cup sofrito
  • 12 small yellow onion, minced
  • 2 cups long-grain white rice
  • 2 tbsp. tomato paste
  • 2 cups chicken stock
  • 1 tsp. dried oregano
  • 12 (7-oz.) jar mixed olives, capers, and pimientos
  • 1 (15-oz.) can pigeon peas, drained
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Heat oil in a 6-qt. saucepan over medium heat. Add bacon; cook until browned, about 5 minutes. Add sofrito and onion; cook until soft, about 8 minutes. Add rice and tomato paste; cook until lightly browned, about 2 minutes. Add stock, oregano, and olive mix; boil. Reduce heat to medium-low, cover, and cook until rice is tender, about 30 minutes; stir in peas. Cook for 10 minutes more. Season with salt and pepper before serving.

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