Arroz con Gandules- Rice with Pigeon Peas Recipe

This is another staple comfort dish for my family. Arroz con Gandules- Rice with Pigeon Peas is something I grew up eating, my parents grew up eating, and their parents grew up eating! It’s awesome to be able to make this same dish for my kids, and even better that they constantly beg for me to make it for them!

So to continue on about the rice, and why I’m sharing the recipe, I frequently share what I make on my Instagram Stories, and always receive messages about what I made and how I made it. My instagram feed isn’t about food, but I never pass up an opportunity to share a good recipe with you all on my blog.

When you make this recipe you will eventually make it your own, whether its substituting an ingredient for something else, or adding in something you think would make it taste better. As you continue to cook, you’ll adapt your own, but I’m sharing my personal recipe-the one my husband and kids go crazy over.

Once you make it, and love it, tag me in your posts and stories so I can see!! Hope you enjoy making a new comfort meal staple for your family.

Below are the exact ingredients I use!

Arroz con Gandules- Rice with Pigeon Peas

Cook Time35 mins
Total Time35 mins
Servings: 6 hangry people


  • 3 cups Rice medium grain white Rice
  • 3 cups Water
  • 1 can Pigeon peas I use Goya brand
  • 2 packets Sazon Goya *low sodium option is 1 packet*
  • 2 tbsp Goya Recaito the green one
  • 2 tbsp Goya Sofrito the red one
  • 1 tsp Better than bullion *this makes such a difference*
  • 4 tbsp Vegetable oil whatever oil you want honestly
  • 2 tbsp Minced Garlic
  • 10-15 Olives I use the Goya brand with the red peppers and pimentos
  • 1 dash Pepper
  • 2 tsp Oregano I use more because I LOVE Oregano
  • 2 count Bay Leaves
  • 1 tsp Coriander


  • Add oil to the bottom on pot, I use a caldero. Set stove on high, and let the oil get hot. 
  • Once hot, add in minced garlic, 1 packet of saloon Goya, recaito, sofrito, Chicken Bullion, oregano, paprika, coriander, and adobo let it cook together for about 2 minutes
  • Add in rinsed and drained Pigeon Peas, and olives and let it cook together for another 2 minutes. Let the pigeon peas take in all the flavor! 
  • Then add in the water and last packet of Sazon Goya. If you're low sodium, skip out on this packet. Bring to Boil. 
  • While waiting for boil, measure out your rice and wash and rinse away all the starch. (if you don't wash and rinse you'll get sticky rice)
  • Once boiling, Add in Rice, Mix around, and put 2 bay leaves in the center of the pot. 
  • Lower heat to a high simmer, put a sheet of foil over the pot, THEN the lid. I noticed the best results when adding the foil. 
  • Set a timer for 30 minutes, and DO NOT lift the lid until at least the 25 minute mark. 
  • After 30 minutes, turn off the heat, mix and fluff up rice with a fork, and let it sit for a bit. 
  • If you want crunchy rice at the bottom (my favorite part), turn the heat up on medium for 5-7 minutes and let it cook up the bottom of the pot good.