Puerto Rican-Style Arroz con Gandules (Rice with Pigeon Peas)

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 drafted and published.

Fragrant rice cooked with pigeon peas, sofrito, and spices for a classic Puerto Rican side dish bursting with flavor. This Latin American-inspired rice and grain recipe, ready in about 40 minutes, pairs medium grain white rice, sofrito, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 10 min Cook: 30 min Serves 6 Latin American cuisine 250 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups medium grain white rice
1 1/2 cups pigeon peas (gandules), canned or cooked
1/2 cup sofrito
3 tbsp olive oil
3 1/2 cups chicken broth
1/4 cup tomato sauce
1 tsp adobo seasoning
1 tsp salt
1/2 tsp black pepper
1/4 cup pimento-stuffed green olives, sliced
1 bay leaf

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Rinse 2 cups medium grain white rice under cold water until water runs clear; drain well.
Step 2: In a large heavy saucepan, heat 3 tablespoons olive oil over medium heat. Add 1/2 cup sofrito and sauté for 3 minutes until fragrant.
Step 3: Stir in 1 1/2 cups pigeon peas, 1/4 cup tomato sauce, 1 teaspoon adobo seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup sliced pimento-stuffed green olives. Cook for 2 minutes, stirring to combine.
Step 4: Add the rinsed rice and 3 1/2 cups chicken broth along with 1 bay leaf. Stir once, cover, and bring to a boil over high heat.
Step 5: Once boiling, reduce heat to low and simmer covered for 20-25 minutes until rice is tender and liquid is absorbed. Remove bay leaf before serving.
Step 6: Fluff rice gently with a fork and serve warm as a flavorful side dish.