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Arroz Con Gandules

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3 tablespoons olive oil
2 teaspoons ground annatto* *Annatto can be found in the spice section at Latin grocery stores and can also be purchased online.
pound HORMEL® CURE 81® Ham, diced
½ green bell pepper
cup sofrito
2 teaspoons ground cumin
1 tablespoon dried oregano
2 teaspoons smoked paprika
2 teaspoons garlic powder
1½ cups long-grain rice
1 (15-ounce) can pigeon peas (not drained)
1½ cups water
1 teaspoon kosher salt
½ fluid ounce tomato sauce
cup pimento-stuffed Spanish olives, sliced
1 tablespoon capers


  1. In large, heavy saucepan over medium heat. Add oil, annatto, ham, pepper, and sofrito, and sauté for 5 minutes, stirring often.

  2. Add cumin and next 4 ingredients, stirring well to coat. Cook 1 minute.

  3. Add pigeon peas with liquid, 1 ½ cups water, salt, tomato sauce, olives, and capers, and stir again to combine. Bring to a boil and cook uncovered 5 minutes or until most of liquid has evaporated.

  4. Stir again, cover, and lower heat to low. Cook 15 to 20 minutes, remove from heat and let sit, covered 5 more minutes. Fluff rice with fork before serving.