Gandule Pork Rice Recipe

Gandule Pork Rice Recipe

How To Make Gandule Pork Rice

This gandule pork rice recipe exudes both Puerto Rican and Hawaiian flavors. Unique ingredients include pigeon peas, Calrose rice, and achiote seeds.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes



  • 1cupvegetable oil
  • 3lbspork shoulder,cubed
  • 3tbspachiote seeds,annatto
  • 2cupsonion,chopped
  • 2cupsfresh cilantro,chopped
  • 12garlic cloves,crushed
  • 2tbspsalt
  • 1tspground black pepper
  • 8oztomato sauce,(2 cans)
  • 15ozpigeon peas,(1 can) drained
  • 15ozblack olives,pitted and halved
  • 8cupscalrose rice,uncooked, rinsed
  • 9cupswater


  1. Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add pork and brown in oil.

  2. Meanwhile, place the remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until the oil becomes very dark orange or red. Remove from heat and set aside.

  3. To the browned pork, add the onion, cilantro, garlic, salt, and pepper. Cook to reduce veggies then add the tomato sauce, pigeon peas, and olives. Mix well.

  4. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes.

  5. Add uncooked rice and water to pork mixture; stir well. Raise the temperature to the high, cover saucepan, and bring all to a boil.

  6. Stir again, reduce heat to low, and cover; let cook on low for about 10 minutes. Remove cover, stir again, replace the cover, and cook for another 10 minutes; stir again.

  7. Remove from heat and allow to stand for 15 minutes.


  • Calories: 606.21kcal
  • Fat: 26.58g
  • Saturated Fat: 5.49g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 15.35g
  • Polyunsaturated Fat: 3.74g
  • Carbohydrates: 71.12g
  • Fiber: 2.32g
  • Sugar: 1.75g
  • Protein: 19.03g
  • Cholesterol: 48.31mg
  • Sodium: 784.31mg
  • Calcium: 58.50mg
  • Potassium: 465.85mg
  • Iron: 2.60mg
  • Vitamin A: 14.17µg
  • Vitamin C: 11.93mg
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