Puerto Rican Arroz con Gandules

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A flavorful rice dish cooked with pigeon peas, garlic, and sofrito, infused with the smoky depth of ham and the sweetness of onion. This puerto rican-inspired pasta ready in about 105 minutes pairs long-grain rice, dried pigeon peas (gandules), smoked ham hock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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

• 1 1/2 cups long-grain rice
• 1 cup dried pigeon peas (gandules)
• 1 large smoked ham hock
• 1 large, finely diced onion
• 4 cloves, minced garlic
• 2 tbsp sofrito mix
• 2 tbsp olive oil
• 1 tsp salt
• 4 cups water

Instructions

1. Step 1: In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent, then add the garlic and cook for 30 seconds until fragrant.
2. Step 2: Add the pigeon peas, sofrito mix, and salt. Stir to coat, then pour in 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
3. Step 3: Meanwhile, in a separate pot, cook the rice in 2 cups water with a pinch of salt until tender, about 15 minutes. Drain and set aside.
4. Step 4: Add the ham hock to the pigeon pea mixture, along with the remaining 2 cups water. Simmer for 20 minutes until the peas are tender and the liquid is absorbed.
5. Step 5: Fluff the cooked rice and gently fold it into the gandules mixture until well combined. Serve warm.