• 1 1/2 cups medium or short grain white rice
  • 3 cups water
  • 1 envelope Goya brand “Sazon” seasoning (at any grocery store that has ethnic food)
  • 2 heaping tablespoons Goya brand “Sofrito” (comes in a jar)
  • about 2 teaspoons Goya brand “Adobo” seasoning
  • 1 large can gandules, also known as “pigeon peas”
  • olive oil
  • oregano
  • garlic powder
  • optional: canned olives with pimentos & capers


This dish feeds many and is a good party food served with some torillas and guacamole. I altered it myself to make it Vegan. Usually it has animals in it.

In a large pot with a fitting lid, saute the Sofrito in about 4 tablespoons of olive oil. When it has heated through and sizzles, add the rice and stir, coating the rice with the mixture. Then add the water, the Sazon, the Adobo, garlic powder to taste (at least 2 teaspoons), crushed oregano, the olives (drained and rinsed) and the gandules.

Take off heat, stir, and let sit for half an hour. Then bring to boil and cook according to the rice directions. (About 15 minutes.) It helps to take it off the heat and let sit before serving.

This recipe is the vegan version of the very popular Puertorican dish. The only drawback is that the Goya seasonings do have M.S.G. This can be countered by upping the other spices and experimenting…I do. You can also make your own Sofrito with a food processor and using the ingredients list on the jar as a guide.

Serves: Many

Preparation time: 15 min