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Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)

Ham and sofrito add extra flavor to this Puerto Rican one-pot dinner. Rice and pigeon peas are cooked together in this recipe traditionally served for holidays.

Serves 4
Ready in 50 mins
Prep time 5 mins
Cooking time 45 mins
450 calories per serving


> 2 tbsp olive oil
> 2 tbsp jarred sofrito
> 1 tbsp tomato paste
> 1/2 tsp sazon seasoning (2 packets)
> 1 tsp dried oregano
> 1 cup diced ham steak
> 2 1/2 cups low-sodium chicken broth, divided
> 1 1/2 cups long grain white rice
> 1 (15 oz) can pigeon peas, drained and rinsed


In a large Dutch oven, heat the oil on high. Add the sofrito and tomato paste, cooking 30 sec.–1 min, stirring constantly. Stir in the sazon, oregano, ham, and ¼ cup broth. Cook 1–2 min., until aromatic.
To pot, add the rice and peas. Stir to coat evenly. Add remaining 2¼ cups broth. Season with salt and pepper to taste. Bring to a boil. Cook 15 min., until almost all of the liquid has reduced, mixing well. Cover and reduce heat. Simmer 15–20 min., until rice is tender and liquid is evaporated. Remove from heat and let sit for 10 min.


To add more flavor, place a plantain or banana leaf on top of the rice before simmering the rice and beans.

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