Puerto Rican Rice with Pigeon Peas Recipe Video


Difficulty LevelEasyServings4
DishMain Ingredient,


 Achiote oil1 Ounce
 Chopped onion1⁄4 Cup (4 tbs)
 Sofrito3 Ounce
 Water2 1⁄2 Cup (40 tbs)
 Pigeon peas/15 ounce/1 can of gandules2 Cup (32 tbs) (Fresh Gandules)
 Tomato sauce4 Ounce
 White rice2 Cup (32 tbs)
 Manzanilla olives16
 Garlic powder1⁄4 Teaspoon
 Onion powder1⁄2 Teaspoon
 Black pepper1 Pinch
 Oregano1 Pinch
 Beef bouillon cubes2
 Tocino1 Ounce (salted fatback) (Optional)

Nutrition Facts

Serving size

Calories 928 Calories from Fat 192

% Daily Value*

Total Fat 21 g33%

Saturated Fat 6.6 g33%

Trans Fat 0 g

Cholesterol 8.2 mg

Sodium 1558.7 mg64.9%

Total Carbohydrates 146 g48.6%

Dietary Fiber 19.1 g76.4%

Sugars 2.2 g

Protein 36 g72.1%

Vitamin A 3.8% Vitamin C 15.1%

Calcium 17.4% Iron 41.3%

*Based on a 2000 Calorie diet


1- On medium flame, bring the the achiote oil and the salted fatback to a simmer in a medium-sized saucepan. Since the fatback is optional, if you are not using it, simply heat the oil and proceed to step 3.

2 - Simmer the fatback (optional) for 2 -3 minutes until you see it getting golden colored.

3 - Add the chopped onion, and simmer approximately 1 - 2 minutes, until onion is translucent.

4 - Add the sofrito.

5 - Simmer until the sofrito starts to thicken - this could take up to 3 to 10 minutes, depending upon the heat of the stove, and whether your sofrito is at room temperature, or still slightly frozen. Notice the simmering action in the video, and adjust your heat accordingly.

6 - Add the rest of the ingredients, starting with the water.

7 - Let everything come up to a simmer. You may increase the heat to Medium-HI.

8 - Once simmering, stir once, while scraping the rice on the bottom of the pot (to prevent sticking).

9 - Allow the liquid in the pot to evaporate- notice the section in the video that shows the difference between almost ready, and actually ready!

10- Lower the flame to LOW. Cover, and let simmer approximately 20 minutes.

11- After 20 minutes, uncover the pot by quickly flipping the lid- this will catch the water that's under the lid, instead of it falling back into the rice. Discard the water.

12- Carefully stir the rice as follows: with a large serving spoon, take a spoon of rice from the furthest side of the pot, and scoop it into the middle. Turn the pot a little, and repeat. Do this until you've turned the pot once completely around (about 4 or 5 times). This process is called 'moviendo el arroz' in Spanish - literally meaning 'moving the rice'.

13- Cover and simmer another 20 minutes on Low heat.

14- After 20 minutes, again uncover the pot carefully, and take some rice out with a spoon. Taste the rice: a) If it's still a little hard, cover and cook for another 5 - 10 minutes. Then test it again. b) If it's a little sticky, cook uncovered for another 5 - 10 minutes. Then test it again.

15- If it tastes just great, then dig in! Oh, first serve the guests...

16- Remove from heat, and serve

Editors Review

Looking for a dish that looks as well as taste good! Try this Puerto Rican Rice with Pigeon Peas. It is a quick and easy dish which can be a meal in itself! Watch this video for more details!



Anonymous says :

My family loves this recipe. Thanks!!
Posted on: 9 May 2011 - 6:15pm
vigeto28 profile page

vigeto28 says :

Loved this recipe!!... just like my grandma and mama use to make ...R.I.P
Posted on: 14 August 2010 - 1:35am

Melvin McCoy says :

Loved this recipe!!... just like my grandma and mama use to make ...R.I.P
Posted on: 2 August 2010 - 3:22pm