Rating: 5 stars
3 Ratings
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Very tasty Puerto Rican rice and beans recipe. Thanks Anita for the recipe! My kids LOVE the crust and fight over it. Great with hot sauce. You can also add leftover chicken. It's a very forgiving recipe.


Recipe Summary

45 mins
55 mins
10 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes.

  • Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.

Cook's Notes:

You can sub black beans for the pigeon peas and use any cut of pork you prefer.

Add water carefully, as too much water will end up with a mushy rice; too little water, and it's dry. You should be able to stir it and it should look like a dense soup.

Nutrition Facts

330 calories; protein 11.7g; carbohydrates 50.6g; fat 5.8g; cholesterol 18mg; sodium 1237.9mg. Full Nutrition