Gandule Rice

Featured in the Honolulu Star-Advertiser on November 3, 2010.



Gandule Rice

  • 6 cups white rice
  • 1 pound lean pork sirloin, sliced into thin strips
  • 3 tablespoons achiote oil
  • 1 yellow onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 bunch parsley, finely chopped
  • 1 bunch green onions, finely chopped
  • 2 teaspoons adobo seasoning (see note)
  • 4 packets Sazon Goya seasoning (see note)
  • 3 (8 ounce size) tomato sauce
  • 2 (15 ounce size) gandule beans (pigeon peas), drained
  • 1 (6 ounce size) pitted olive, including liquid
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 (14 1/2 ounce size) chicken broth


Wash rice and drain; set aside. Sprinkle pork with 1/2 teaspoon of the adobo seasoning. In a large sauce pot or Dutch oven, heat 1 tablespoon of the achiote oil. Add pork and cook until browned. Add onion and garlic; sauté until browned. Add parsley, green onions, and Sazon Goya seasoning; cook until tender. Add tomato sauce, gandule beans, olives with liquid, the remaining 1 1/2 teaspoons adobe seasoning, pepper, salt, and chicken broth; stir to combine ingredients. Stir in rice, lower heat, cover and simmer for about 1/2 hour, stir, then simmer for about another 1/2 hour. Alternatively, instead of cooking the rice on the range, after adding rice to the bean mixture, place covered Dutch oven in the oven, bake at 350 degrees for about 1/2 hour; stir. Reduce oven temperature to 300 degrees and continue baking for another 1/2 hour, covered, stirring occasionally. Makes about 20 servings.

Note: Adobo seasoning and Sazon Goya seasoning are available in the Asian section of grocery stores or in Latin grocery stores.

Approximate Nutrient Analysis per serving:
330 calories, 3 g fat, 1 g saturated fat, 15 mg cholesterol, greater than 1400 mg sodium, 59 g carbohydrate, 5 g fiber, 3 g sugar, 12 g protein


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