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Gondules (Rice & Pigeon Peas)

Gondules (Rice &  Pigeon Peas)

Three Kings Day Special

Romero & Mujica Family Feast, Westfield, MA


  • 1 cup cooked ham, cubed
  • 1/3 cup olive oil
  • 4 Tsp olives (with pimentos)
  • 2 Tsp sofrito
  • 1/2 Tsp recao (culantro), chopped
  • 1 pinch black pepper
  • 1/4 Tsp Adobo
  • 1 packet beef flavored bouillon
  • 2 packets Sazon (a.k.a. Sazon con achiote)
  • 1 15 ounce can, gandules (pigeon peas)
  • 4 cups medium grain rice
  • 6 cups water
  • Salt to taste


In a rounded caldero (cast iron cooking pot), brown the ham in oil on medium heat. Add olives, sofrito, recao, black pepper, Adobo, ham bouillon and Sazon to the pan. Sauté for 5 minutes.

Add the pigeon peas and cook 5 additional minutes.

Add the rice, and mix thoroughly. Add the water, and salt to taste. Increase heat to medium-high and cook until the water has evaporated. Reduce the heat, cover, and cook for 12 minutes. Mix thoroughly one additional time.
Serves: 4-6.