Arroz Con Gandules

Tips From The Rican Chef
Comments and Suggestions
Print Recipe
pounds raw green pigeon peas
3 cups water (used to precook the green pigeon peas)
2 cups white rice
2 ounces diced smoked ham
2 tablespoons corn oil
cup sofrito
cup tomato sauce
1 teaspoon salt

For soaking the green pigeon peas:
1 quart water
2 teaspoons salt
  1. Rinse the rice well and set aside.
  2. Soak the raw green pigeon peas in 1 quart of water and 2 teaspoons of salt for about 15 minutes.
  3. Rinse them and cook in 4 cups of water until they have softened. (TIP)
  4. In a 4 quart cooking pan, add the oil and smoked ham and simmer over moderate heat for about 3 minutes while stirring.
  5. Add the sofrito and tomato sauce and simmer for another 3 minutes while continuing to stir.
  6. Turn up the heat to moderate high and add 2 tablespoons of the water that was set aside and the green pigeon peas. Simmer for 3 minutes while continuing to stir.
  7. Raise the heat to high and add the water that was set aside. Once the water boils, add the rice.
  8. Mix all the items well. Once the water starts to boil again, reduce the heat to moderate high and cook uncovered until most of the water has evaporated.
  9. Reduce the heat to low, stir the rice again, then cover the pot with aluminum foil and put the lid on.
  10. Cook for 15 minutes. Stir the rice and continue to cook until done. Sample the rice to see if it is done. It should be soft to chew. Makes approximately 6 servings.
  • On some (picky) electric stoves like mine, it is better to cook at a warm temperature rather than low. It takes a little longer but worth the wait.
  • Enjoy it. Let me know how it turned out.
Tips From The Rican Chef
  • If you want to know when the green pigeon peas are done, test them by picking up one pea in a spoon and squeezing it between 2 fingers.
Comments and Suggestions

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