• Cooking Time: 45
  • Servings: 8
  • Preparation Time: 10


This is very traditional in Puerto Rico around Christmas time. The day of Thanksgiving is when we start cooking this dish. We take proud of our Arroz-con- Gandules. At work we all gather and bring a traditional dish, every time I cook mine rigth there in the kitchen of the break room, the president of the bank I work for, love it. He even eat the crunchy part that stick to the pot.


  • 4 cups of rice
  • 3 cans of gandules
  • 3 cups of pork cut in cubes
  • 1/2 cup of sofrito
  • 1/2 cup of cilantro
  • 1 can of cucunut milk
  • 3 cups of water
  • 1/4 cup of olives
  • 2 envelops of sazon culantro & achiote
  • salt and pepper to taste


  • In 8 quart pot fry the pork until all pink is gone.
  • add the sofrito, the olives, the sazon, salt and pepper.
  • drain the water of the gandules in a mesuring cup, add the coconut milk and add water until you come up with 41/2 cups of liquid, set aside.
  • add the rice to the pot, stir and then add the liquid.
  • lower the heat, cover and cook until water in gone.
  • Then uncover the rice stir and add the gandules, cover again and cook for 45 min.
  • Before the 45 min stir the rice one more time.
  • The reasson I put the pigeon peas at the end is for not to over cook them. This way they stay hole in the las minutes of the rice has been cooking.
  • Add the cilantro when rice is done.

Categories: Caribbean 

Author Credit: My Mom

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