Arroz con Gandules con Pernil

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A festive Puerto Rican dish with pigeon peas, rice, and slow-roasted pork shoulder, finished with aromatic sofrito. This Puerto Rican-inspired one-pot recipe, ready in about 70 minutes, pairs Pigeon peas, Rice, Pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 4 Puerto Rican cuisine 580 cal/serving

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Ingredients

1.5 cups, cooked Pigeon peas
1.5 cups Rice
1 lb, cubed Pork shoulder
1/2 cup Sofrito
2 cups Chicken stock
2 tbsp Olive oil
1/4 cup, chopped Cilantro
2 tbsp, chopped Epazote

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Instructions

Step 1: Heat olive oil in a pot over medium heat. Add pork shoulder and cook until browned on all sides (8-10 minutes). Stir in sofrito and cook for 2 minutes until aromatic.
Step 2: Add rice, pigeon peas, chicken stock, and 1/2 cup water. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes until rice is tender and liquid absorbed.
Step 3: Remove pot from heat and let rest, covered, for 10 minutes. Fluff rice with a fork, then stir in chopped cilantro and epazote. Serve warm, ensuring each portion has rice, peas, and pork.