Gandule Rice

Gandule Rice

29 Reviews 4 Pics
B. Mason
Recipe by  B. Mason

“A Puerto Rican dish with local Hawaiian flavor. Labor intensive, but also delicious. One ingredient, pigeon pea, is Native to Africa and is also called 'Congo pea' and 'no-eyed pea'; achiote seeds are slightly musky-flavored seeds of the annatto tree, available whole or ground in East Indian, Spanish and Latin American markets. Buy whole seeds when they're a rusty red color; brown seeds are old and flavorless. Achiote seeds are also called 'annatto' which, in its paste and powder form, is used in the United States to color butter, margarine, cheese and smoked fish.”

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Adjust Servings

Original recipe yields 20 servings



  1. Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil. Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside.
  2. To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.
  3. Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.

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Reviews (29)

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I love it but it can be made a lot easier with Sazon packets and Sofrito all products from The sofrito substitutes the onion, cilantro, garlic and black pepper. You need only add a few tablespoons of it!



This is a great receipe. I did not cook it in a pot, instead I put it in the oven for about 2.5 hours. It did not burn like it does over the stove, I baked it at 450, then turned it down the last 45 minutes well worth the wait and it saved me from all the scrubbing...



This recipe dose not require alot of prep. All the prep is when you make real Sofrito( Culantro,cilantro,Bell peppers,Sweet jamican peppers,onions,and garlic) for a non fancy sofrito mix. as for the rice, start with aluminum rice pot. Vege oil bring to simer add sofrito tomato paste and/or tomato sauce add meat pork shoulder or smoked ham with skin and fat for that colestoral loving puerto rican authentic taste right of abuelas FOGON(wood stove). After simmering all for 15min add water,pigeon peas(gandules)green olives and some cappers. Turn heat up to high. When it's a boiling(big bubbles) add rice(long grain pref) let all come to a boil and water level to drop about 1/2inch above the rice. Turn heat down to medium and cover. Stir ocasionaly Short on recipe since we all like it diffrent but thats the standered hibaro puerto riqueno Arroz con gandules, minus the green olives and cappers that more for special occasions.

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Amount Per Serving (20 total)

  • Calories
  • 615 cal
  • 31%
  • Fat
  • 27.6 g
  • 43%
  • Carbs
  • 71.7 g
  • 23%
  • Protein
  • 18.6 g
  • 37%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 1112 mg
  • 44%

Based on a 2,000 calorie diet



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Island-Style Fried Rice


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My Mom's Sausage & Rice Casserole