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Arroz con Gandules (Rice with Pigeon Peas)

 Arroz con Gandules (Rice with Pigeon Peas)
Feed a crowd with this authentic Puerto Rican rice dish, which was handed down to me from my mom. It's a staple with the "familia" at all our gatherings.
18 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 1/2 cup Sofrito
  • 2 tablespoons canola oil
  • 4 cups uncooked long grain rice
  • 1 envelope Goya sazon with coriander and annatto
  • 7 cups water
  • 1 can (15 ounces) pigeon peas, drained
  • 2 cans (5 ounces each) Vienna sausage, drained and chopped
  • 1/2 cup tomato sauce
  • 1-1/4 teaspoons salt
  • 1 envelope Goya ham-flavored concentrate
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon pepper

Directions

  • In a Dutch oven, cook Sofrito in oil over medium-low heat for 5
  • minutes, stirring occasionally. Add rice and sazon; cook and stir
  • for 3-4 minutes or until rice is lightly toasted. Add the remaining
  • ingredients. Bring to a boil. Reduce heat; cover and simmer for
  • 15-20 minutes or until rice is tender. Fluff with a fork. Yield: 18
  • servings (3/4 cup each).
Nutritional Facts: 3/4 cup equals 220 calories,

2 of 2

Arroz con Gandules (Rice with Pigeon Peas) (continued)

Nutritional Facts: 5 g fat (1 g saturated fat), 14 mg cholesterol, 537 mg sodium, 38 g carbohydrate, 2 g fiber, 6 g protein.