Arroz con Gandules y Cerdo
A classic Puerto Rican dish featuring tender pork simmered with pigeon peas and rice in a rich, savory-sweet sofrito sauce. This puerto rican-inspired chicken ready in about 95 minutes pairs cubed pork shoulder, (15 oz, drained) pigeon peas, short-grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.
Ingredients
- 12 oz, cubed pork shoulder
- 1 can (15 oz, drained) pigeon peas
- 1 1/2 cups short-grain rice
- 1/2 cup tomato sauce
- 2 tbsp olive oil
- 1/4 cup, finely diced onion
- 3 cloves, minced garlic
- 1/2 tsp cumin
- 1/4 tsp oregano
- 2 cups chicken broth
- 3/4 tsp salt
Instructions
- Step 1: Heat olive oil in a large pot over medium-high heat. Add pork and cook for 5 minutes until browned on all sides. Remove pork and set aside.
- Step 2: In the same pot, add diced onion and garlic. Cook for 3 minutes until softened and fragrant. Stir in cumin and oregano, cooking for 1 minute more.
- Step 3: Add tomato sauce to the pot, stirring to combine with the aromatics. Return pork to the pot, then pour in chicken broth.
- Step 4: Bring to a simmer, cover, and cook for 45 minutes until pork is tender. Add drained pigeon peas and rice, stirring to combine.
- Step 5: Cover and simmer for an additional 25 minutes until rice is cooked through and liquid is absorbed. Season with salt to taste, then let rest for 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Arroz con Gandules y Cerdo take to make?
Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arroz con Gandules y Cerdo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed pork shoulder from drying out.
Can I substitute ingredients in Arroz con Gandules y Cerdo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arroz con Gandules y Cerdo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Arroz con Gandules y Cerdo?
Puerto Rican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Okay for a quick meal. I've had better chicken dishes though.
