How to Make Rice & Gandules Perfectly, Every Time

by Contributor

Use a long-grain white rice in your rice and gandules.

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Rice and gandules, arroz y gandules, rice and pigeon peas -- however you say it, this is how to make it! This fragrant dish is a staple of Puerto Rican cuisine and like many other tomato-based dishes, probably tastes better the day after it's made.

Place medium-sized pot on the stove over a high heat. Add just enough oil to the pot to cover the bottom. Add 1 packet of sazon and stir until it dissolves.

Spoon 4 tablespoons of sofrito into the pot. Add 1/2 can of tomato sauce,1/2 can of of gandules and 1/4 cup of minced olives. Mix together well, being careful not to break the gandules.

Add 2 cups of rice to the pot. Mix all the ingredients well, making sure the rice is coated well with the oily sauce. Cook the rice until it becomes a bit translucent, which takes about 2 or 3 minutes.

Add 3 cups of water. Bring the water to a boil, stirring occasionally. Allow the water to boil down to the level of the rice. Reduce the heat to a simmer at this point, give the rice a good stir and cover the pot.

Simmer the rice and gandules, covered, for 20 minutes. Leave the pot alone while it cooks; do not remove the lid or stir the rice.

After 20 minutes, turn off the heat. Let the rice sit in its covered pot for another five minutes, then serve.


  • Add 1/4 cup of diced ham for a non-vegetarian version.

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This article was created by a professional writer and edited by experienced copy editors, both qualified members of the Demand Media Studios community. All articles go through an editorial process that includes subject matter guidelines, plagiarism review, fact-checking, and other steps in an effort to provide reliable information.