Arroz con Gandules

Arroz con Gandules - a classic Puerto Rican savory rice dish cooked with meat, gandules (aka pigeon peas) and some olives then spiced up with a homemade sofrito for an extra delicious rice meal!

Course Side
Cuisine Puerto Rican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 - 6 cups
Calories 417 kcal
Author Immaculate Bites


  • 2 cups long grain rice , rinsed
  • 3 slices bacon , chopped
  • 3 tablespoons sofrito
  • 1 medium onion
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin
  • 1 can 15 oz Gandules (Pigeon Peas) , drained
  • ½ cup tomato sauce
  • cup sliced olives
  • 1 packet sazon
  • 3 1/2 cups water
  • salt and pepper
US Customary - Metric


  1. Wash rice until water runs clear. Drain water.

  2. In a large skillet over medium heat, sauté bacon until brown and crisp. This may take about 5-5 minutes.

  3. Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 1-2 tablespoons).

  4. Pour about 1-2 tablespoons oil to the pan then Add sofrito to the skillet ,  until fragrant ,about 2-3 minutes. 

  5. Throw onion, garlic and cumin to the pan. Sauté for about a minute.

  6. Stir in rice and continue stirring for  about 1-2 minutes.

  7. Then add gandules, tomato sauce, olive , sazon and water. Bring to a boil  and reduce heat; cover with a lid and simmer until rice is cooked, about 18 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed.

  8. Adjust the salt and pepper to taste. Serve!