Arroz Con Gandules

This my friends is the real deal. The best rice I have ever eaten that didn’t come from a restaurant. It is easier than you think and you need to give it a try!

Arroz Con Gandules


  • 2 Cups grain rice (rinsed) and dried on a sheet with paper towels. (Trying to avoid oil splatter. Ouch!)
  • 4-5 Cups hot water or beef broth
  • 1/2 Cup Sofrito
  • 16 oz can of gandules (pigeon peas)
  • 2 T of alcaparrado (capers and olives mixed together)
  • 1 can tomato sauce
  • 3 T oil
  • salt & pepper to taste
  • 1 tsp annato seeds


  1. In medium size caldero, heat the oil and annato seeds over medium heat.
  2. The oil will start to turn orange. Remove the seeds before they burn.
  3. Then add the tomato sauce, alcaparrado, and sofrito.
  4. Cook over medium heat for 4 minutes.
  5. Add all other ingredients, and enough water to cover the rice 1" above the rice line.
  6. Start with one tsp. of salt and keep adding and mixing until you are satisfied with the taste.
  7. Bring to a boil and cook over high heat until most of the water is absorbed.
  8. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn heat down to low.
  9. Cook for 30 minutes or until the rice is tender.
  10. Do NOT stir the rice after it has begun cooking. It will get sticky.
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The annato seeds in action.
One inch above rice line!
Served with Carne Guisada

This really hits the spot when you have a taste for something totally different. I hope you enjoy it if you try it!

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