Print Recipe

Arroz con Gandules- Rice with Pigeon Peas

Cook Time35 mins
Total Time35 mins
Servings: 6 hangry people

Ingredients

  • 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

Instructions

  • 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.