Arroz con gandules

Arroz con Gandules (Rice and Pigeon Peas)


  • 1 tbsp olive oil
  • 4 minced garlic cloves
  • ½-1 cup sofrito
  • 2 cups white rice, rinsed with cold water
  • 1tbs San Juan Blend
  • ⅓ cup tomato sauce
  • 4 cups vegetable broth
  • 1 15 ounce can gandules


  1. In a medium pot over medium heat, heat oil and add garlic. Cook for a few seconds and pour in sofrito. Stir and cook for 5 minutes.
  2. Stir in San Juan blend and tomato sauce. Add rinsed rice and stir to coat well. Pour in broth and gandules.
  3. Now, simmer the rice for 15 minutes on low heat.