Arroz con Gandules

by nilda on August 12, 2011

Hello and welcome back to Nilda’s Kitchen. First of all, I would like to thank everyone who watched my first video on how to make Sofrito. And as promised, I will be showing you how, where and how much of Sofrito I use in my dishes. Today I will be showing you how I make a very popular dish, Arroz con Gandules (Rice with Green pigeon peas). Its one of my favorite dishes. It is soo good, it can be eaten alone if you like.

Just like Sofrito, it can be made in many different ways. But today I will show you the easy and simple way to make it. To make Arroz con Gandules you will need the have the following:

This Recipe is for a family of 4.


  • 2 cups of Medium grain rice if possible
  • 1 tbs of Sofrito
  • 1 tbs of tomato sauce
  • 1 packet of Sazon (coloring and seasoning)
  • Ground cumin (sprinkled)
  • 2 1/4 cups of water
  • Salt to taste
  • 1/2 cup of Gandules (you may add more or less)
  • Oil (any kind is fine)
Next Steps

Heat up your cooking pot or your caldero (low heat). Add oil, enough to coat the bottom. Add the Sofrito, tomato sauce, Sazon and the cumin. Mix/stir them. Let it simmer in low heat for about 1 minute or so. Add your water and then your salt (again to your tasting). Let it simmer for another minute or so. Begin to add your rice and your Gandules. Stir it in and bring it to a boil. Once you see it beginning to boil, lower your flame to a low flame. Cover your caldero and periodically check (roughly within 15 minutes). With a large spoon mix it so it may cook thoroughly. Cover it again and check within 15 minutes. Depending on how many cups of rice you will be using, timing will be different, it can actually take longer. For 2 cups of rice, it takes about 35 minutes. I usually let the stove on low flame so it can give me the pegao (crunchy part) though you do not have to do this if you do not the pegao.

Like I mentioned before, Arroz con Gandules can be made in many different ways. Once you know how to make the simple version, you can be creative by adding other ingredients. Some people like to add corn, ham, pieces of pork, chicken and so forth. Just please do not get too creative on your first try.


From my Kitchen to Yours

Nilda’s Kitchen – Latin Corner

Remember for every cup of rice you need a cup of water and add 1/4 of water.


© 2011.
All rights reserved.

{ 13 comments… read them below or add one }

Ivan August 18, 2011 at 10:47 pm

Thoroughly enjoyed the video… With such easy and precise instructions, I know I will be able to make this dish. Thank you for posting!


Noemi Rivera September 19, 2011 at 11:38 pm

I used your vidoe as a guide to make my rice today. I added a couple other things. Should be great!!


Nilda September 26, 2011 at 12:43 am

You are welcome!! :)


Diane Mendez March 4, 2012 at 6:19 pm

Nilda, Finally my Aroz con Gandules come out right! thank you


nilda March 16, 2012 at 3:32 am

Yay! I’m so happy that my video helped you. :)


Pamela March 16, 2012 at 3:00 am

Well, so far so good. It smells like it and looks like it just waiting to see if it tastes like it. Thanks for the step by step instructions and for making this easy to do. I love me some arroz con gandules. Do you have a video for arroz con pollo yet? Thanks again.


nilda March 16, 2012 at 3:28 am

Awe you are so welcome. I will make my next video on how to make Arroz con Pollo just for you. Let me know how your rice came out. :)


Pamela March 16, 2012 at 3:56 am

OMG! I am in heaven! Thank you!


nilda March 17, 2012 at 1:06 am

Awesome! So happy to hear that! :)


Kirsten July 13, 2012 at 11:59 pm

Thank you so much! The kids and I just made our first Arroz con Gandules and we are ready to go back to Puerto Rico!


nilda August 9, 2012 at 10:28 pm

Awe you soo welcome. So happy to hear your kids loved it.

Nildas Kitchen


Mara R November 28, 2012 at 4:57 pm

Why use only 1/2 cup of gandules? In Puerto Rico we called that rice “Ciego” which means blind in spanish. When I cook rice and pigeon peas, for every 2 cups of rice I use 1 can of gandules.


mara r December 14, 2012 at 3:09 pm

Why only use 1/2 cup of pigeon peas and not the whole can??


Cancel reply

Leave a Comment


Previous post:

Next post: