• 2 cups long-grain rice
  • 1 can (15 ounces) pigeon peas, drained and rinsed
  • 1/2 cup diced ham or bacon (optional)
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 can (8 ounces) tomato sauce
  • 2 1/2 cups chicken or vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish (optional)


  1. Rinse the rice under cold water until the water runs clear. Set aside.
  2. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
  3. Add the diced ham or bacon (if using) and cook until it starts to brown and release its fat.
  4. Add the chopped onion, bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened and aromatic.
  5. Stir in the tomato sauce, ground cumin, dried oregano, salt, and pepper. Cook for a few minutes to allow the flavors to meld together.
  6. Add the drained and rinsed pigeon peas to the pot and stir to combine.
  7. Pour in the chicken or vegetable broth and bring the mixture to a boil.
  8. Stir in the rinsed rice, ensuring that it is evenly distributed in the pot. Reduce the heat to low.
  9. Cover the pot and let the rice simmer for about 20-25 minutes, or until the liquid has been absorbed and the rice is cooked through.
  10. Once the rice is cooked, fluff it with a fork and let it sit for a few minutes before serving.
  11. Garnish with fresh cilantro or parsley, if desired.

Arroz con Gandules is a staple in Puerto Rican cuisine, often served as a side dish or as a main course accompanied by protein such as roasted chicken or pork. It’s a flavorful and comforting rice dish that showcases the vibrant flavors of Puerto Rican cuisine.



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