Arroz con Gandules

This is my step-mother's recipe. Gandules are also called Pigeon Peas. Look for the Goya label.


  • 1 can gandules
  • ½ cup tomato sauce
  • A few green olives
  • 2 cloves garlic, mashed
  • ½ medium onion, finely chopped
  • ¼ green bell pepper, finely chopped
  • Pinch oregano
  • Fresh ground pepper
  • 3 cups rice (Dolores says a short grain white rice yields great results)
  • Cilantro


In a medium sized pot pour 2-3 T olive oil and heat over medium heat.

Add onion, pepper and garlic and sauté 3-4 minutes.

Add tomato sauce, gandules, oregano, black pepper, green olives and cilantro and bring to a boil.

Add rice and 3 cups water and bring to a simmer over low/medium heat, uncovered.

When the water has mostly evaporated - it should just barely cover the surface - cover and turn heat to lowest setting. Cook about 10 minutes. Stir well, moving rice on the bottom of the pan to the top. Replace cover and cook another 15-20 minutes until done.