Caribbean Arroz con Gandules (Rice & Peas)


There was a recipe for arroz con gandules on the back of my can of pigeon peas. But I didn’t have the sazon achiote packets nor did I cook the rice in the mixture, and not the right amounts of ingredients and didn’t add any bacon this time, but I “made do”. Hope you like it- we thought it was good. Went swimmingly with some grilled jerk baby back ribs.

This is really quick and simple to make with leftover cooked rice.


  • 1 tablespoons olive oil
  • 1/2 red bell pepper, chopped
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 1 serrano pepper, chopped
  • 1 pound rice, cooked (cold)
  • 1 tablespoon tomato paste
  • 1 tablespoon oil (achiote oil)
  • Adobo seasoning (to taste)
  • Black pepper (to taste)
  • Habanero hot sauce (optional)
  • 1 to 2 tablespoons chopped cilantro
  • 1/2 cup water
  • 16 ounces green pigeon peas (gandules verde; undrained)


Step 1

In a large skillet saute the bell pepper, onion, garlic and serrano until soft.

Step 2

Stir in the water, tomato paste, achiote oil, and seasonings.

Step 3

Mix in the pigeon peas with their liquid and the crumbled rice.

Step 4

Stir and cook until water evaporates and mixture is hot.

Step 5

Remove from heat and cover skillet; let it sit for 10-15 minutes to absorb some of the steam and get fluffier. Toss in the cilantro and fluff with a fork.

I served this rice along with Jamaican Jerked Ribs.    Delicioso!

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