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    Home >> Side Dishes

    Arroz con Gandules

    Modified: May 1, 2025 · Published: Jul 12, 2019 by Analida · • Word count:1772 words. • About 9 minutes to read this article. • This post may contain affiliate links ·

    17974 shares
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    Arroz con Gandules is a Puerto Rican rice favorite and staple. You’ll frequently see it at special events such as holidays, baby showers, weddings, and more. Fun historical fact: Puerto Ricans brought this dish to Hawaii in 1900 as they went to work on sugar plantations. It's also popular in other Latin American countries. As an added plus, arroz con gandules goes amazingly well with pernil and bistec encebollado.  This recipe is awesome because you can make it in bulk and eat it throughout the week, or you may freeze it and save it for later.

    Arroz con gandules or rice with pigeon peas.
    Jump to:
    • What are gandules or pigeon peas?
    • Gandules History
    • What kind of rice do I use for this recipe?
    • Seasonings for arroz con gandules.
    • Step by step photos:
    • Frequently Asked Questions:
    • More delicious Latin American dishes to try
    • Arroz con Gandules

    What are gandules or pigeon peas?

    Gandules doesn't have a direct translation in English, but in the supermarket, you will see them in a can labeled "pigeon peas."

    In researching the origins of ancient staple food, I was amazed at the many uses.  Here are just a few:

    1. They can be dried and ground into flour. The flour is used to make roti-like breads.

    2. The hedge grows to be about 5'0" .

    3. When pruned the nodules release nitrogen which is good for other plants nearby.

    4. They are high in potassium and are a good source of protein.

    In Panama, where I grew up, the favorite way to eat arroz con gandules (guandu) is mixed in with a coconut rice.  Puerto Ricans make it a totally different way and I like their way better than the version I grew up with. Not that I don't like coconut rice, I love it.

    Because it is next to impossible to purchase fresh gandules where I live, I often seek out  a couple of different brands: Goya and El Jibarito. You’ll find them in a can. The quality of both products is consistently good and I have links in the recipe to order on Amazon. If you are making a small batch of rice, you only need to use ½ the can and you can freeze the rest in a container for later use. Make sure you freeze them in a little water so they don't get freezer burnt.

    Gandules History

    Gandules originated in the Indian subcontinent around 3,500 years ago. They’re also a popular source of protein in India, served over rice or roti. Gandules then made their way to Latin America, where we know and love to eat them today. Most people outside of the Caribbean and West Indies aren’t familiar with pigeon peas, but that’s why we’re making arroz con gandules today!

    Gandules or Guandu depending on where you are from, are a small roundish bean that grows in a perennial bush.  There are three different types of gandules (aka guandu): black, green and striped. Depending on where you’re from, they might take a different name. In Panama, we call them guandu. In the United States, they’re known as pigeon peas.  If you can’t find them in your grocery store, no worries. Feel free to swap them with some pinto beans or red beans.

    What kind of rice do I use for this recipe?

    I like to use medium grain white rice and be sure you rinse the rice. The rice will contain a lot of starch that will make the finished dish sticky. To properly rinse the rice, place it in a large bowl and fill it with water. Carefully pour off the water and you will see the starch flowing out. Repeat until the water runs mostly clear. Pour off all the water before adding it to the recipe.

    Seasonings for arroz con gandules.

    Puerto Ricans like to use sazón, bacon and chicken stock to flavor this dish. If it has bacon, how can it not be good, right? Make sure you're using pork belly or uncured thick bacon. Now here is where the flavor comes in. You'll sauté the bacon and onions together with the gandules releasing all those rich, savory aromatics.

    The next important component is the sazón. You can purchase sazon at the store or try making your own.  Some store bought sazón contains MSG. I like the store bought versions but some people are sensitive to MSG and try to avoid it. It is very easy to make your own sazón with no MSG and I have included the ingredients and instructions on how to make your own in the recipe notes below. Sazón seasonings are typically a blend of cumin, cilantro, ground annatto (achiote), and ground pepper.

    A photo of arroz con gandules in a ceramic striped bowl.

    In Puerto Rico and much of Latin America, the method for cooking rice is in a large aluminum pot with a lid called a caldero. This word translates literally to cauldron. It is similar to porcelain coated cast iron-style metal pots that will evenly distribute steam for nice, fluffy rice. It also does a great job making the crispy rice that people so enjoy. Do you need a caldero to make this recipe? You don't. I use a Dutch oven and it works fantastically. If you don’t have a Dutch oven, feel free to simply use a regular saucepan with a lid. I like to keep my recipes accessible!

    Step by step photos:

    A photo of cooking onion and bacon to make arroz con gandues and adding the pigeon peas.
    • Step 1: In a large dutch oven or pot with lid saute the onions and bacon in olive oil for about 5 minutes or until soft. (I like to use my 5.5 quart Le Creuset Dutch
      oven for this.)
    • Step 2: Drain and rinse the gandules and then add to the pot.  Stir them into the onions and bacon for about 3 minutes.
    A photo showing adding the sazón and broth to the arroz con gandules.
    • Step 3: Add the sazón and recaito.
    • Step 4: Then add the broth and water.
    A photo showing adding the rice to the pot to make arroz con gandules.
    • Step 5: Add the rice then turn up the heat to high and bring to a boil. Once it boils, turn down the heat to medium and cover. Cook for 20-25 minutes covered.
    • Step 6: Remove the cover and stir to fluff up the rice and serve.

    Note: To make this recipe vegetarian/vegan, simply omit the bacon and chicken stock. Opt for a home-made vegetable stock instead made with some mushrooms to bring out some umami and savory, meat-like flavor.

    Frequently Asked Questions:

    How do I make the sazón seasoning with no MSG?

    Combine 1 Tbsp of Kosher salt, turmeric, white pepper, ground coriander, ground annato, garlic powder and oregano.  Mix well and store in a sealed jar in a dark place. Use the same amount as you would in other recipes that call for sazón.

    How long can I store this in the refrigerator?

    Once it has completely cooled you can store this in the refrigerator for up to 3 days. Reheat in the microwave on medium power until hot but stop and stir every 30 seconds to fluff it up.

    Can I freeze the arroz con gandules?

    Yes, once it has completely cooled you can pack into zip top freezer bags packed flat to save space and expel all the air. This will keep for a month in the freezer. Thaw it completely and microwave is as described above.

    If I make half the recipe can I store the left over gandules?

    Yes, you can freeze the gandules in water for up to 6 months in an airtight container in the freezer. Thaw, drain, rinse and use them in the dish.

    More delicious Latin American dishes to try

    If you love Latin food then you have to try some of my all time favorite dishes or bookmark them for later. Here are some of the most popular Latin American ethnic dishes, their history and ingredients to make at home.
    Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
    Recaito: This is the cilantro based ingredient used in many Latin soups, stews and black beans.
    Sofrito: You need to have this base ingredient for Latin style beans and shredded chicken.
    Latin Style or Cuban Black Beans: If you have never tried these you are missing out and they are so easy!
    Tilapia Ceviche: A citrus cured fish or shrimp appetizer with some kick.

    If you try any of these recipes leave me a comment.  I would love to hear from you!

    Looking for more recipes?
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    A photo of arroz con gandules in a bowl with a napkin and serving spoon.

    Arroz con Gandules

    This is a Puerto Rican favorite, present at almost every meal. The earthy taste of gandules (pigeon peas) is combined with bacon, sazón and rice for a perfect side dish.
    4.94 from 16 votes
    Print Pin Rate
    Course: Main dish
    Cuisine: Latin American
    Keyword: arroz, gandules, guandu, Panama, pigeon peas, Puerto Rican, Puerto rican dishes, rice
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8 servings
    Calories: 304kcal
    Author: Analida Braeger

    Ingredients

    • 2 cups medium grain white rice rinced
    • 2 cups water
    • 1 ½ cups chicken stock
    • 1 tsp sazon Goya brand
    • ⅓ cup recaito
    • 1 onion small, diced
    • ¼ cup bacon thick, diced
    • 15.5 oz gandules 1 can (pigeon peas), drained and rinsed
    • 1 Tbsp olive oil
    • 1 Tbsp parsley chopped

    Instructions

    • In a 6 qt pan on medium heat sauté onions and bacon in olive oil for about 5 minutes. Add the gandules and stir quickly for about 3 minutes. Immediately add the sazón, broth, water and rice.
    • Bring to a boil. Turn heat down to medium and cover. Cook for approximately 20-25 minutes. Fluff, sprinkle with parsley and serve.
    • Add salt to taste. (The saltiness of the bacon can vary so I check the salt level at the end.)

    Video

    Notes

    Frequently Asked Questions:
    • How do I make the sazón seasoning in this dish without MSG?  Combine 1 Tbsp of Kosher salt, turmeric, white pepper, ground coriander, ground annato, garlic powder and oregano.  Mix well and store in a sealed jar in a dark place. Use the same amount as you would in other recipes that call for sazón.
    • How long can I store this in the refrigerator? Once it has completely cooled you can store this in the refrigerator for up to 3 days. Reheat in the microwave on medium power until hot but stop and stir every 30 seconds to fluff it up.
    • Can I freeze this dish? Yes, once it has completely cooled you can pack into zip top freezer bags packed flat to save space and expel all the air. This will keep for a month in the freezer. Thaw it completely and microwave is as described above.
    • If I make half the recipe can I store the leftover gandules? Yes, you can freeze the gandules in water for up to 6 months in an airtight container in the freezer. Thaw, drain, rinse and use them in the dish.
    To make this recipe vegetarian/vegan, simply omit the bacon and chicken stock. Opt for a home-made vegetable stock instead made with some mushrooms to bring out some umami and savory, meat-like flavor.

    Nutrition

    Calories: 304kcal | Carbohydrates: 53g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 167mg | Potassium: 352mg | Fiber: 5g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

    You might also like to try these:

    • Latin Style Leftover Turkey: Arroz con Pavo
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    • Arroz con Pollo - Hispanic Chicken and Rice
      Arroz con pollo a traditional rice and chicken dish from Latin American |ethnicspoon.com
    • Bistec Encebollado
      A photo of bistec encebollado in a ceramic plate with arroz con gandules in the background.
    « Horchata
    Vietnamese Egg Coffee (Ca phe trung) »
    17974 shares
    • 844

    Reader Interactions

    Comments

    1. Jenn

      May 13, 2015 at 8:32 am

      4 stars
      Yummy- thanks for linking up! #bloggersbrag

      Reply
      • Analida

        May 13, 2015 at 10:07 am

        Than you.

        Reply
    2. Laura @MotherWouldKnow

      October 28, 2015 at 10:50 am

      Love your explanations of gandules and instructions on how to make homemade annato. I've had this rice in restaurants and it's yummy, but have never tried it at home. Now I can! Many thanks.

      Reply
      • Analida

        October 29, 2015 at 10:19 am

        You are welcome Laura, I hope you do try it at home.

        Reply
    3. Cassandra

      December 01, 2015 at 9:23 am

      Hi, please clarify --- use slab bacon and salt pork or it's a choice? And how much salt pork??

      Txs

      Reply
      • Analida

        December 01, 2015 at 5:58 pm

        It's a choice. Salt pork tends to be saltier. If you use slab bacon, I usually use about 1/3 cup. If I use slab bacon, then I use 1/4 cup.

        Reply
    4. Tommy

      April 15, 2018 at 7:28 pm

      5 stars
      This one of my all time favorite dishes and I loved making this one. Thanks!

      Reply
      • Analida

        April 17, 2018 at 7:12 pm

        You are welcome Tommy! Glad you enjoyed it. 🙂

        Reply
    5. Gloria

      July 15, 2019 at 11:10 am

      5 stars
      I certainly like trying food from different cultures. I happen to be a rice lover. I am going to make this tasty recipe. I think my family will enjoy it.

      Reply
    6. Julie

      July 19, 2019 at 4:32 pm

      This looks like such a flavorful side dish -- I'm with you, if it has bacon in it, how can it possibly be bad?!

      Reply
    7. Paula Montenegro

      July 19, 2019 at 7:17 pm

      5 stars
      I have never tried gandules, and it turns out they have so many uses! This is so my type of dish. It reminds me of arroz con pollo, and the casseroles I ate growing up.

      Reply
    8. Lorie

      July 20, 2019 at 10:20 am

      5 stars
      Oh this is gonna be a perfect side dish!!! I’ve never heard of this bean so excited to try it—I’ve never met a bean I don’t love. The flavors sound amazing

      Reply
    9. Eva

      July 20, 2019 at 4:09 pm

      5 stars
      I bet it's nearly impossible to find these beans here, but there are some varieties of beans that are locally grown here in Sweden and that could make for a nice fusion version of this recipe. Gona try it out in the colder season, when we eat more beans.

      Reply
    10. Linda

      July 21, 2019 at 6:18 am

      5 stars
      What could be better than beans and rice with bacon?! I love all the flavors in this side dish and love the fact that you gave us a recipe for our own homemade sazon. Can't wait to try this!

      Reply
    11. Jo

      July 21, 2019 at 10:34 am

      5 stars
      I'm a big rice eater and this recipe is so helpful. I am always in lookout for different and unique rice preparations. With all the flavors, this is simply the best!

      Reply
    12. Kathryn

      July 21, 2019 at 6:02 pm

      I've never made this dish at home before so I definitely need to try it! Pinning for later!

      Reply
    13. Danielle

      July 21, 2019 at 10:41 pm

      5 stars
      Amazing dish and looks beautiful, too. It can go so well with other delicious reicpes that I love to make. And I've got to try it with that bistec encebollado!

      Reply
    14. Sara

      July 21, 2019 at 11:28 pm

      Some of my favorite ingredients all combined into one dish! I cannot wait to try this as a side, especially as an alternative to our typical rice dishes. Looks so delicious!

      Reply
    15. Jagruti Dhanecha

      July 22, 2019 at 2:34 am

      5 stars
      We love rice and always look out for different rice recipes, this sounds perfect and thanks for the detailed post.

      Reply
    16. Molly

      August 09, 2019 at 12:16 pm

      Can leftover rice be frozen? I always make way too much.

      Reply
      • Analida

        August 09, 2019 at 1:43 pm

        Hi Molly, Yes you can freeze the rice and I would follow this guide: https://www.veetee.com/us/freeze-cooked-rice/
        I always make too much but I usually keep it in the refrigerator for up to 3 days and reheat it in portions I am going to consume. Sometimes I even add some chopped up cured Spanish chorizo to it when I reheat it. So good! Enjoy!

        Reply
    17. Juan

      August 15, 2019 at 10:48 pm

      Donde esta el Culantro!! Mami siempre usaba culantro..

      Reply
    18. Regina Rachal

      November 05, 2019 at 3:58 pm

      Oh my goodness! I am going to try this over the weekend. I have been searching high and low for an arroz con gandules recipe without MSG. Then I also saw that you cook yours in cast iron! So excited!!!

      Reply
      • Analida

        November 05, 2019 at 9:01 pm

        This is a family favorite and it will feed a crowd too! Enjoy!

        Reply
    19. Erica C

      September 16, 2020 at 7:36 am

      I’ve never seen arroz con gandules without sofrito.. but this looks delish and easy to follow instructions.. I’m def gonna try it 🙂

      Reply
    20. Dano

      January 30, 2021 at 9:23 pm

      5 stars
      A great variation on beans and rice that every culture seems to have one of and they're all delicious. My first time using gandules or sazon, and both will be in my pantry from now on. This is a simple and quick meal that melds some great flavors together and uses up some spare ingredients you probably have on hand. Thank you for sharing this recipe!

      Reply
      • Analida

        January 31, 2021 at 10:36 am

        Thanks Dano! This is a favorite in our house too!

        Reply
    21. Cathleen

      September 12, 2023 at 10:28 pm

      5 stars
      I was trying to meal plan for tomorrow, and I think this needs to happen! This looks so good, thank you so much for sharing 🙂

      Reply
    22. Kristina

      September 14, 2023 at 4:16 am

      5 stars
      This turned out delicious, perfect as a side with enchiladas. It's one of my new favorite rice recipes!

      Reply
    23. Ann

      September 17, 2023 at 1:47 pm

      5 stars
      I have not had this rice dish before, but it looks and sounds delicious! Thanks for the recipe share!

      Reply
    24. Amy Liu Dong

      September 18, 2023 at 9:26 am

      5 stars
      This looks amazing and healthy! I love rice, this is so perfect for me!

      Reply
      • Analida

        September 19, 2023 at 7:14 am

        Thanks Amy! This is a favorite dish in our house and really easy to make.

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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