Rice with

Rice with Gandules (Pigeon Peas)

Arroz con Gandules is a common, easy to prepare dish that can be enjoyed as a side to just about any meal, or eaten alone as a delicious soup (see video).



In a Large Pujols Kitchen Caldero, saute the onions and garlic in oil until the onions are translucent.


Add the sazon, tomato sauce, bouillon cube, paprika, and pigeon peas.


Then add the water, bay leaves, and cumin. Bring to a boil, then add the rice.


Cook on high heat, stirring occasionally until most of the liquid is absorbed into the rice.


Reduce heat to low, then cover and cook for 20 to 30 minutes.


Salt and pepper to taste.


Serve with slices of fresh avocado.




½ small onion


5 cloves of garlic, chopped


3 tablespoons of olive oil


3 tablespoons of sazon


1 (8 ounce) can of tomato sauce


1 bouillon cube (chicken or beef)


2 tablespooons of paprika


1 can of pigeon peas, drained


8 cups of water


2 bay leaves


½ teaspoon of cumin


4 cups of rice


salt and pepper to taste


1 avocado, sliced (optional)

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