Arroz con Gandules (Rice with Pigeon Peas)

Total Time

Prep: 15 min. Cook: 30 min.


18 servings

Updated: Aug. 22, 2023
Feed a crowd with this authentic arroz con gandules recipe, which was handed down to me from my mom. It's a staple with the familia at all our gatherings. —Evelyn Robles, Oak Creek, Wisconsin


  • 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


  1. In a Dutch oven, cook sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.

Arroz con Gandules (Rice with Pigeon Peas) Tips

How do I store arroz con gandules?

Arroz con Gandules is a dish you can easily make ahead of time and freeze for later use! After making the recipe, cool rice in a single layer on greased baking sheets until chilled. Divide into individual or multiple portions in freezer bags or freezer-friendly containers and store in the freezer for up to two months. To reheat, place frozen rice in a microwave-safe bowl and cover with a damp paper towel. Cook in two-minute intervals in the microwave and stir occasionally until evenly heated!

What do you eat with arroz con gandules?

Although this dish could be a meal in itself, you can pair it with other Puerto Rican-inspired dishes like juicy, crispy chicken or pork picadillo lettuce wraps.

Why is my arroz con gandules mushy?

If your rice is mushy, there's a chance the starches have released from moisture. To ensure your rice is nice and fluffy, once you cover the rice, keep it covered the entire cooking time and refrain from stirring. When the timer goes off, allow the rice to sit covered for an additional 5-10 minutes off the heat. This allows the starches to cool down slightly and the moisture to distribute amongst the rice evenly. Fluff with a fork for light and airy texture and to prevent clumps.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

3/4 cup: 220 calories, 5g fat (1g saturated fat), 14mg cholesterol, 537mg sodium, 38g carbohydrate (1g sugars, 2g fiber), 6g protein.