Caribbean Arroz con Gandules (Rice & Peas)

Prep Time
Cook Time
Ready In

"There was a recipe for arroz con gandules on the back of my can of pigeon peas. But I didn't have the sazon achiote packets nor did I cook the rice in the mixture, and not the right amounts of ingredients and didn't add any bacon this time, but I "made do". Hope you like it- we thought it was good. Went swimmingly with some grilled jerk baby back ribs."

Original recipe yields 6 servings


  • Serving Size: 1 (212.4 g)
  • Calories 369.3
  • Total Fat - 5.3 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 168.2 mg
  • Total Carbohydrate - 73 g
  • Dietary Fiber - 3.6 g
  • Sugars - 2.8 g
  • Protein - 5.7 g
  • Calcium - 38.4 mg
  • Iron - 1.4 mg
  • Vitamin C - 12.3 mg
  • Thiamin - 0.1 mg

Step 1

In a large skillet saute the bell pepper, onion, garlic and serrano until soft.

Step 2

Stir in the water, tomato paste, achiote oil, and seasonings.

Step 3

Mix in the pigeon peas with their liquid and the crumbled rice.

Step 4

Stir and cook until water evaporates and mixture is hot.

Step 5

Remove from heat and cover skillet; let it sit for 10-15 minutes to absorb some of the steam and get fluffier. Toss in the cilantro and fluff with a fork.

Tips & Variations

No special items needed.