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Puerto Rican Rice, Pigeon Beans, and Pork Chops Recipe


Priscilla Cruz has been an online writer for more than 6 years. She enjoys cooking and sharing recipes with others.

In the Puerto Rican tradtion, pigeon rice—also known as arroz con gandules—is made with everything. Because of its good taste, it is known as one of the best rice dishes. There are many different ingredients people add to rice to spice it up with their own preferred flavors. Some people put bacon, ham, or chicken in their rice. Rice is a main dish in most meals. You can make it with any type of meat you like.

Cook Time for Pigeon Rice

Prep timeCook timeReady inYields

5 min

45 min

50 min

Serves 4–6 people

The ingredients for the meal.

The ingredients for the meal.


  • 1 can pigeon beans
  • 1 can tomato sauce
  • 1/4 cup vegetable oil
  • 1 teaspoon salt, to your liking
  • 1 package Goya sazon
  • 2 tablespoons pepper, to your liking
  • 2 cups water
  • 1 tablespoon sofrito
  • 1 cup rice


  1. First, you put the oil in the rice pot and let it boil.
  2. As soon as it boils, you add your can of tomato sauce. Stir the oil and tomato sauce together.
  3. Once you do that, you add the package of sazon along with the pepper and salt. Let that boil for a little bit, but don't let it burn. You can always taste the tomato sauce to make sure it tastes just right. This is what gives the rice its flavor.
  4. When the tomato sauce comes to a boil, add the pigeon beans and let that boil for a little bit.
  5. Once you see the beans boiling with the tomato sauce, add the rice.
  6. Mix all the ingredients together. Then, pour in the 2 cups of water and let it cook. Don't forget to keep the lid on. Cook over medium fire.
  7. Once it's cooking, just keep checking to make sure the rice doesn't burn.
  8. After the rice has absorbed the water, taste a grain to make sure the rice is soft. If there is no water left and the rice is still hard, add 1/2 cup of water.
  9. Stir rice to make sure the beans are on the top and bottom of the pot. Once rice is soft and it's fully cooked, turn off the fire and enjoy your food.
  10. The rice can be served with pork, chicken, steak, etc. See the recipe for pork chops below.

Variation: Adding Meat

If you want to add any meat, you will have to cook it before the rice. Here's an example of how to add meat to this recipe.

  1. You will have to have the rice pot empty so you can fry the meat in the pot.
  2. You add any seasonings to the meat you like and let it cook with the oil (except bacon; it has its own oil). For good flavor, I recommend using Goya adobo and Goya sazon to season the meat.
  3. Once the meat is cooked all the way, then you add the tomato sauce and the rest of the ingredients.
Pork chops.

Pork chops.

Cook Time for Pork Chops

  • Prep Time: 8 min
  • Cook Time: 20 min
  • Ready In: 28 min
  • Yields: Serves 4 people
The seasonings for the pork chops.

The seasonings for the pork chops.


  • 1 packages Goya sazon
  • 2 tablespoon Goya adobo
  • 2 tablespoons pepper
  • 1 pack pork chops


  1. First, you rinse your meat.
  2. You season the meat with sazon, adobo, and pepper
  3. Get a thin pan (I recommend a griddle) and add vegetable oil or virgin oil. Wait till it gets hot
  4. Once it's hot, add the pork chops
  5. Let the pork chops cook till they're golden brown. Once they're dark, flip them to cook the other side.
  6. Let the other side cook as well. If you don't know if the pork chops are cooked, bend a piece to make sure the meat inside is good. Once it's done, enjoy.

Tips for the Pork Chops


  • Try to not get thick pork chops—the thicker they are, the longer they take to cook.
  • Breakfast chops are thin and boneless.
  • The less fat there is in the pork chops, the better.


  • If you flip the pork chops numerous times before they're fully cooked on one side, it will take away their natural juices.
  • You can add garlic powder to bring out the seasoning.
  • Cutting off the fat first makes the chops a bit healthier.


  • Grilling cuts down on the fat for anyone who doesn't want much grease in their meat.
  • When grilling, you always want to get a nonstick oil spray.
  • You season the meat the same way.


Terry on May 11, 2020:

I dont know where that recipe cam from, or if u invented it. But it is not how we make arroz con gandules!! And adobo really, what about making the achote using annato seed for coloring. That the authentic way of coloring rice. Sofffito is a must. N u dont boil oil!! This recipe is all kinds of wrong. I dont know anyone who cooks that way.

P C (author) on April 11, 2020:

I'm sorry everyone feels like that. No need to be so negative and angry, its just a receipe. I did change the ingredients to put salt and pepper to your liking. We all have our own way of making things, so please respect the difference, no need to bash. Thank you all.

Margaret roman on August 16, 2019:

I'm sorry but that's not the way we make arroz con gandules, where is the sofrito, one of the main ingredients, and that's too much adobo, us going Tobe too salty.

Rosella on October 27, 2017:

I'm sorry but where is the sofrito at and that much adobo will only make u have salty food period don't need 2 packs of Sazon either way too much

Chulis63 on September 30, 2017:

No way this is really authentic Puerto Rican Arroz con Gandules (Rice with Pegeon Peas). Missing the most important ingredient: Homemade Sofrito!!!

cookingmom68 on August 03, 2017:

This is very similar to the recipe that my Puerto Rican mother in law made. She used sazon, sofrito or recaito as well as tomato sauce and adobo. If you read what Priscilla wrote in the comments salt is to taste. I used this recipe as a jumping off point. From past experience I know that the majority of the ingredients are salty so I adjust. If you have any prior experience with any of these then you should know. I have to say it irritates me when people criticize how other people cook. There is a way to say things without sounding condescending. I think this is a great recipe and I tweaked it to MY liking.

Beth133 on June 27, 2017:

Heart-A-Tack!!! My son's grandmother is 90 if I show this to her idk what she would say lol oh my god in Spanish?

Jennifer on June 04, 2017:

Rather than the can of tomatoe sauce I used 8 ounces of jarred sofrito, no salt , 1tbsp of pepper and and 1/2 tbsp of adobe with pepper. This recipe is a great starting point....

Katie on February 26, 2017:

Way too much adobo. Made it taste like a salt factory. Will only lighly sprinkle adobo next tim. 1/2 cup was wayyyy to much. And too much pepper. Made it too spicy. Mabye only 1 tsp pepper next time. My husband had to rinse the cooked pork chops under water to make them edible from all the adobo. Do not add 1/2 cup adobo. Only lighly sprinkle chops with it.

Alyssa L on February 05, 2017:

I would definitely recommend using sofrito and a few other spices for the rice (like cumin, oregano, and bay leaves). I also use an oz can of tomato sauce though. I would also recommend using chicken stock or broth instead of water.

Glitterzfairy on January 25, 2017:

I used 1/4 cup of adobo for th porkchops instead of 1/2 cup. Even that was too much salt content. I can't imagine how salty it would have been had I used the full amount!! Rice turned out good, I added the beans 10 mins before serving because I don't like them mushy. I also added green olives to the rice. I'm used to using sofrito but this was a decent dish.

Amanda on September 12, 2016:

I love Puerto Rican rice and this tasted nothing like any rice I've ever had before I'm thoroughly disappointed. Too much salt. Too much pepper. I feel like I just wasted ingredients to make something I am not going to enjoy.

Rody on February 03, 2016:

I also think it had way too much salt and my husband loves salt and he even said too much salt and way too much pepper!!!!! Did you mean 1 tsp salt and 2 tsps pepper. Also for the pork chops, way too much pepper!!!

carmen porche on December 15, 2015:

I'm from P.R. born and raised. We always use either sofrito and/or recaito! We also use achiote for the color in the rice. And yes,that amount of salt is outrageous if your using Sason and Adobo since they are also high in salt! I never use tomato sauce or paste and I never put meat in my arroz con gandules! Just saying!

priscilla on April 04, 2015:

I didn't put sofrito because the one I use has certain ingredients and that's another recipe to make . My grandmother was born and raised in Puerto Rico and she always does it with tomato sauce. If its to much salt, you can always put less. Some people like less salt than others, so its really about how much salt you want.

jo on April 03, 2015:

How is this Puerto Rican rice? It has no sofrito!!!!!

monica on March 25, 2015:

Way to salty . Didn't even have sofrito . When got done my 6 yr old didn't even eat it and she is normally a trash can she eats anything except this .

laura rodriguez on March 13, 2015:

If you using Adobo in your rice, you really don't need any salt. Never seen anyone use sauce in their rice, usually it's sofrito

P on November 04, 2014:

I agree Jeff, way to much salt. I thought I was going to die. I think maybe 1 tsp is good enough. If you are counting calories this dish is not for you. It was really good but too salty. The pork chops were awesome.

Marisa on September 17, 2014:

Use only 1 tsp of salt. Then add more to your liking.

JeffM on January 21, 2014:

Very good, but I used half the salt for the rice & it was still WAAAY too much.

P C (author) on November 30, 2013:

your welcome

Lori Phillips from Southern California USA on November 30, 2013:

Can't wait to try this. My hubby adores Puerto Rican rice and beans. Thanks!

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