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Arroz Con Gandules and beef | URBAN BAKES

Mom’s Arroz con Gandules

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5 from 6 reviews

  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Low Lactose




  • 2 cups medium or long grain rice
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt


  • 1 teaspoon vegetable oil
  • 1 pound 93% lean ground beef
  • 1/2 tablespoon cumin
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1 packet Sazón con culantro y achiote
  • 1 teaspoon salt
  • 2 heaping tablespoons recaito
  • 2 heaping tablespoons sofrito
  • 2 heaping tablespoons tomato sauce
  • 4 heaping tablespoons ketchup

GANDULES (Pigeon Peas)

  • 2 tablespoons butter
  • 1/3 cup white onion, thinly sliced
  • 1/3 cup green bell pepper, diced
  • 1/3 cup red bell pepper, diced
  • 1/3 cup carrot, diced
  • 1 (15 oz) can gandules
  • 15 olives with or without pimiento


  1. RICE: In a medium pot over HIGH heat, stir in rice with 4 cups of water, oil, garlic powder, onion powder and salt.  Cover pot to allow water to boil until small bubbles begin to form just above the surface of the rice, about 7 minutes. By this point, most of the water will have been absorbed.  
  2. Decrease heat to a simmer and allow rice to swell until all water is absorbed.  Once rice is softened, remove from heat and run a long-tined fork through to fluff the rice, this will help prevent sticking.
  3. GROUND BEEF: In a large 12-inch frying pan over medium heat, spread 1 teaspoon of oil to coat the bottom of the pan. If using a higher fat content of ground beef, you may skip the oil.  Add beef to the heated pan.  Use a wooden spoon or stiff spatula to chop the beef into small pea-sized pieces. Before beef is fully cooked (browned), season with cumin, garlic powder, onion powder, Sazón and salt and thoroughly mix with several stirs. 
  4. If needed, continue to chop the beef into small pieces until completely browned, about 7-10 minutes.  Stir in recaito, sofrito, tomato sauce and ketchup. Mix well, remove from heat, cover and set aside.  Note: at this stage, the meat should resemble a wet sloppy joe.  
  5. GANDULES: In an 8 or 10-inch skillet over medium heat, melt butter.  Toss in onion, green and red peppers and carrots.  Saute until onions become translucent.  Stir in gandules and olives and continue to cook over medium heat until carrots have softened.
  6. Stir in gandules-mixture in with the ground beef. Thoroughly mix in rice. Serve warm and ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 25
  • Category: Rice
  • Cuisine: Puerto Rican

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