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Ahhh…arroz con pollo and arroz con gandules alllll rolled into one dish. My mom spoiled me when I was little cooking for me the dishes she learned while living in Puerto Rico with my father. In case you’re wondering gandules are Green Pigeon Peas. They taste nothing like regular slimey green things you hated eating when you were little…Oh wait – it’s the only vegetable I STILL CAN’T STAND EATING. Ugh! The things remind me of…

Well, I won’t go there. I’m trying to stimulate your appetite- not make you lose it!

Back to gandules. Arroz con Gandules are basically the Puerto Rican version of the Cuban Arroz Con Gris, or the Lousiana version of Jambalaya. Creole cuisine is derived from its Spanish ancestors, so you’ll see similar ingredients in Arroz con Gandules that you’ll see in Jambalaya including but not little to: onions, rice, tomatoes, spices, green peppers, olives, garlic, meats. Wow- that pretty much cover the whole dish!

Arroz con Pollo y Gandules


  • half of a large white onion
  • half large green bell pepper
  • 4 oz. jar of red pimentos
  • 12-15 oz. chicken breast, cut into cubes
  • 4 garlic cloves
  • 1 can Gandules (Green Pigeon Peas) “Goya”
  • 1/2 cup green olives with red pepper centers
  • 3 cups white rice
  • EVOO (2 tablespoons)
  • 5 cups water
  • Sazon Goya “Culantro y Achiote” – one envelope
  • half a can of tomato paste (small cans)
  • salt & pepper


1.  Chop your onion, green bell pepper and mince your garlic.

2.  Cut your chicken into cubes.

3. Set your pressure cooker or whatever you’ll be cooking in (dutch oven would be awesome) on ‘brown’ and then brown your chicken for about 15 minutes or until golden. Salt & pepper the chicken.

4.  Throw in the onions, peppers and garlic and brown a little more. Throw in your diced pimentos and envelope of Sazon.

5.  Now, dissolve the tomato paste in 1/2 cup of water. Add that and the rest of the water and the remaining ingredients. Stir well.

6.  Cover well and cook the rice the way you would normally cook rice. I hit ‘rice cooker’ on the pressure cooker. However, I had to cook in two times on ‘rice cooker’ because there’s just too much stuff in there. Then, release the pressure and just leave it on warm for about 20 minutes to rest and dry out a bit.