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Puerto Rican Rice with Green Legumes Arroz Con Gondules with Sofrito. World Cuisine Today Magazine

Enjoy this classic Arroz con Gondules, or Rice with Green Legumes (Pigeon Peas) Recipe at your next special holiday gathering. It goes well with a stewed Puerto Rican Chicken Dish, Roast Lamb or a Pernil Roast Pork often had during Christmas festivities. Enjoy this new recipe from World Cuisine Today Magazine. Stay tuned for more Puerto Rican Recipes from World Cuisine Today

Simmered Rice with Pigeon Peas and Sofrito

Ingredients for the Sofrito

One large white or yellow onion minced

One cup banana or green Cubanelle peppers

One cup red bell peppers

One cup yellow bell peppers

Fifteen large garlic cloves minced

Two cups cilantro

Two cups flat leaf parsley

Four scallions (green parts only) minced

Two Roma Tomatoes minced

Three Tablespoons minced fresh Oregano or more to taste

One teaspoon Kosher style salt

One teaspoon sweet paprika

One half teaspoon cumin

Two fresh bay leaves minced

One quarter teaspoon ground cardamom (optional)

Juice of one lemon


1. In a food processor mince up all the peppers after washing coring and seeding them. You may brown the peppers first for a more smoky flavor in a bit of olive oil if desired.

2. Next add the lemon juice, tomatoes, minced garlic and minced onions. Blend in batches if necessary. You may add a pinch of water if necessary.

3. At the last add your oregano, and dry spices.

Store in an airtight container drizzled with a bit of oil for use in rice, chicken and fish dishes.

Ingredients for the Rice with Pigeon Peas


Two cups medium long grain rice

Three cups high quality vegetable or chicken broth

One cup diced aged ham, diced bacon, or dark meat cooked chicken or lamb cubed lightly salted first

One and a half to two cups simmered pigeon peas or green lentils (cooked)

Two large yellow or white onions minced

Four large garlic cloves minced

One cup fresh diced tomatoes

One eighth of a cup minced olives with pimientos

Three Tablespoons capers (optional)

One cup sweet red pepper minced

One cup fresh Sofrito according to recipe above

One half cup extra virgin olive oil or canola oil or melted unsalted butter

Two teaspoons sweet Paprika

One teaspoon Kosher salt

One half teaspoon ground black, green or pink pepper corns

One half teaspoon ground cardamom (optional)

1/4 teaspoon ground cumin

Two fresh bay leaves minced

One cup fresh cilantro or flat leaf parsley minced


1. In a large dutch oven or Caldero with a lid place your oil or butter and simmer your onions until just soft and slightly translucent. Next add your meat. Cook all together for another fifteen minutes. Take out with a slotted spoon and leave the oil/butter in the pan.

2. Adding a bit more oil or butter if necessary place in your rice and sprinkle with the salt, pepper, paprika, cardamom, cumin and bay. Saute for a few minutes making sure there is enough oil or butter not to burn one to two minutes. Next add the Sofrito, tomatoes and garlic. Saute one to two minutes more. Incorporate back in the meat, onion and remaining oil so that everything is evenly distributed throughout the rice. Add your broth. Bring everything to a boil and immediately simmer with the lid on for twenty five minutes or until all rice is fluffy and soft.

Serve your rice and pigeon peas with Puerto Rican Simmered Chicken Pieces or with a Pork or Lamb Roast.

World Cuisine Today Magazine

December 14, 2018

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