A Puerto Rican dish with local Hawaiian flavor. Labor intensive, but also delicious. One ingredient, pigeon pea, is Native to Africa and is also called 'Congo pea' and 'no-eyed pea'; achiote seeds are slightly musky-flavored seeds of the annatto tree, available whole or ground in East Indian, Spanish and Latin American markets. Buy whole seeds when they're a rusty red color; brown seeds are old and flavorless. Achiote seeds are also called 'annatto' which, in its paste and powder form, is used in the United States to color butter, margarine, cheese and smoked fish.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil. Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside.

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  • To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.

  • Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.

Nutrition Facts

615.4 calories; 18.6 g protein; 71.7 g carbohydrates; 48.3 mg cholesterol; 1112.1 mg sodium. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/04/2003
I love it but it can be made a lot easier with Sazon packets and Sofrito all products from goya.com The sofrito substitutes the onion cilantro garlic and black pepper. You need only add a few tablespoons of it! Read More
(90)

Most helpful critical review

Rating: 1 stars
05/08/2008
This recipe dose not require alot of prep. All the prep is when you make real Sofrito( Culantro cilantro Bell peppers Sweet jamican peppers onions and garlic) for a non fancy sofrito mix. as for the rice start with aluminum rice pot. Vege oil bring to simer add sofrito tomato paste and/or tomato sauce add meat pork shoulder or smoked ham with skin and fat for that colestoral loving puerto rican authentic taste right of abuelas FOGON(wood stove). After simmering all for 15min add water pigeon peas(gandules)green olives and some cappers. Turn heat up to high. When it's a boiling(big bubbles) add rice(long grain pref) let all come to a boil and water level to drop about 1/2inch above the rice. Turn heat down to medium and cover. Stir ocasionaly Short on recipe since we all like it diffrent but thats the standered hibaro puerto riqueno Arroz con gandules minus the green olives and cappers that more for special occasions. Read More
(47)
42 Ratings
  • 5 star values: 23
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
09/04/2003
I love it but it can be made a lot easier with Sazon packets and Sofrito all products from goya.com The sofrito substitutes the onion cilantro garlic and black pepper. You need only add a few tablespoons of it! Read More
(90)
Rating: 4 stars
09/04/2003
I love it but it can be made a lot easier with Sazon packets and Sofrito all products from goya.com The sofrito substitutes the onion cilantro garlic and black pepper. You need only add a few tablespoons of it! Read More
(90)
Rating: 5 stars
06/22/2008
This is a great receipe. I did not cook it in a pot instead I put it in the oven for about 2.5 hours. It did not burn like it does over the stove I baked it at 450 then turned it down the last 45 minutes well worth the wait and it saved me from all the scrubbing... Read More
(73)
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Rating: 1 stars
05/08/2008
This recipe dose not require alot of prep. All the prep is when you make real Sofrito( Culantro cilantro Bell peppers Sweet jamican peppers onions and garlic) for a non fancy sofrito mix. as for the rice start with aluminum rice pot. Vege oil bring to simer add sofrito tomato paste and/or tomato sauce add meat pork shoulder or smoked ham with skin and fat for that colestoral loving puerto rican authentic taste right of abuelas FOGON(wood stove). After simmering all for 15min add water pigeon peas(gandules)green olives and some cappers. Turn heat up to high. When it's a boiling(big bubbles) add rice(long grain pref) let all come to a boil and water level to drop about 1/2inch above the rice. Turn heat down to medium and cover. Stir ocasionaly Short on recipe since we all like it diffrent but thats the standered hibaro puerto riqueno Arroz con gandules minus the green olives and cappers that more for special occasions. Read More
(47)
Rating: 4 stars
01/21/2008
I learned to make arroz con gondules from my mother-in-law who is full Puerto Rican. You do not need to use so much oil I use from 1/4 to 1/2 cup only for 3 cups of rice. I also use long grain rice and green olives never black. A real plus to cutting down time for this is making up safrito (chopping in food processor onion green pepper garlic olive oil and cilantro and freezing them in ice cube trays - use one cube for every 1 and 1/2 cups of rice). I also sazon and tomato sauce about 1/4 cup. Read More
(41)
Rating: 4 stars
07/01/2003
Much prep time needed but well worth the effort. Everyone loved it!! Just 2 hints--"real" Puerto Ricans use green olives!! When stirring the rice during the cooking process be careful not to scrape the burnt rice off the bottom of the pot--this will cause the entire pot of rice to take on a burnt taste. Good Luck!! Read More
(31)
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Rating: 4 stars
03/11/2011
This recipe was great. When the Puerto Ricans immigrated to Hawaii, Green olives were very expensive and not commonly stocked on grocer's shelves. This is the reason the people in Hawaii still use black olives in Puerto Rican cooking today. It's a Hawaii thing! Read More
(26)
Rating: 3 stars
09/04/2008
For all the newbies. Go to the bodaga(store)and buy Goya sofrito sazon beans and pinch of salt and pepper 3 cups of rice some hamon or bacon and your straight.... tonto Read More
(23)
Rating: 5 stars
08/09/2010
Yum yum yum! It came out great....just like I remember it from a old family friend that moved here from Puerto Rico. Read More
(13)
Rating: 5 stars
07/25/2005
Loved it! Worth standing in the kitchen for! Really ono (delicious) it reminds me of my grandma's rice. I will be making it this way again and again from now on. Thanks for sharing it! Read More
(11)