Rice with Pigeon Peas and Pork Spareribs (Arroz con Gandules y Costillitas de Cerdo) is our traditional rice served during the Christmas Holidays. You can also prepare this dish without the Pork Spareribs. However, when adding the pork ribs, I feel it provides another extra layer of flavor. This rice dish is so delicious that it is frequently requested by other cultures for their potluck dinners!
Furthermore, we traditionally use an aluminum cast cauldron as our cooking vessel for preparing the rice. The Spanish Term for Cauldron is “Caldero. “ However, I prefer to use a stainless steel cauldron (caldero) instead of the aluminum cast pot. Both cooking vessels make excellent Rice with Green Pigeon Peas.
A Little Bit of History!
The green pigeon peas were introduced to Puerto Rico from West Africa. The Spaniards brought the animals to Puerto Rico. The meat that we tend to mostly consume is pork. Because the pigs were better able to adapt to their new tropical environment compared to the other animals, they reproduced many little piggies. As a result, we consume a lot of pork meat in Puerto Rico!
Marinating the Pork Spareribs!
In a bowl, add 2 minced garlic cloves, 2 tablespoons white vinegar, 3 tablespoons extra virgin olive oil, ¼ teaspoon black pepper and ½ teaspoon Lite salt. Stir until all the ingredients are well blended, using a whisk.
Pour the marinade over 1½ pounds of pork spareribs. Coat pork spareribs entirely with marinade, using your hands. Cover bowl with lid and refrigerate for 4 hours or overnight.
Searing the Pork Spareribs!
After marinating the ribs for 4 hours, let stand at room temperature for 5 minutes to allow the meat to relax. Add pork spareribs to the caldero and sear over medium-high heat.
Sear until a rich brown crust on the surface of pork spareribs is formed on both sides. Remove from the caldero and place into a bowl.
Sautéing the Herbs, Vegetables, and Spices!
Add 1 to 2 tablespoons of extra virgin olive oil, ½ teaspoon of lite salt (or to taste), 2 minced garlic cloves, 2 tablespoons of tomato sauce, 3 sprigs of chopped cilantro, 8 chopped pimiento-stuffed green olives and 2 tablespoons of capers.
Continue adding 2 to 3 tablespoons of Sofrito. I prepare my Sofrito with culantro (recao).
Sofrito is the basic condiment that gives the Puerto Rican cuisine its unique flavor and aroma. Today, the herbs and vegetables are puréed in large batches and place in the freezer for future use. Click on the link to learn on How to Make Sofrito in large batches or How to Make Sofrito for a Single Meal.
The last item to add to the caldero is 2 seasoning envelopes with coriander and annatto.
The seasoning envelopes with coriander and annatto are now sold at regular supermarkets. However, if the seasonings are not available at your local market, click on this link to create your own Special Blend of Seasonings.
Stir all the ingredients until well blended.
Coating and Simmering the Pork Ribs!
Place the pork spareribs in the caldero and completely coat them with the tomato-oil based sauce on both sides. Simmer for 2 to 3 minutes.
Adding the Last Ingredients for Rice with Pigeon Peas and Pork Spareribs!
Pour 3 cups water and 1 can (15 ounces) green pigeon peas along with liquid in can.
Stir and bring the liquid to a boil.
When the liquid is boiling, add 3 cups long-grain white rice. Stir rice well into liquid.
When the liquid starts to boil again, stir and reduce heat to a simmer.
Cover saucepan with a tight-fitting lid and simmer for 15 minutes or until all the liquid is absorbed.
Turning the Rice with Pigeon Peas and Pork Spareribs!
After 15 minutes of simmering, the rice has absorbed most of the liquid. We can now turn the rice!
Insert a spoon to the bottom inside edge of the caldero.
Bring the bottom rice to the top.
Place the bottom rice in the center of the caldero. Repeat this process until the bottom rice is completely turned.
We just finished turning the rice.
Covering and Cooking Rice with Pigeon Peas and Pork Spareribs!
After turning the rice, I normally place a plantain leaf over the rice. This is optional. Cover caldero with a tight-fitting lid and cook over 20 to 30 minutes or until the rice is tender.
NOTE: Many households in the US place a sheet of aluminum foil over the rice. If I don’t have a plantain leaf, I don’t cover the rice at all as long as I have a tight-fitting lid.
After 30 minutes of cooking, remove lid and plantain leaf.
Check the rice for tenderness with a spoon. 
The rice is tender and fluffy. The pork spareribs are juicy and thoroughly cooked. We can now serve the rice.
Serving the Rice with Pigeon Peas and Pork Spareribs!
Place rice with ribs into a large bowl or serve in individual plates. This dish is normally served with pasteles, potato salad and avocado slices.
Click on the button below to watch my YouTube video on How to Prepare Rice with Green Pigeon Peas and Pork Ribs!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Rice with Pigeon Peas and Pork Spareribs
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 Servings 1x
Description
This rice is prepared with seasoned pork ribs, sofrito and pigeon peas for a savory Caribbean dish!
Ingredients
- 1½ pounds pork spareribs, cut into individual ribs
- 1 can (15 ounces) green pigeon peas
- 3 cups water
- ½ teaspoon salt (low sodium) or to taste
- 1 tablespoon extra virgin olive oil
- 2 seasoning envelopes with coriander and annatto
- 2 garlic cloves, peeled and minced
- 2 tablespoons tomato sauce
- 2 to 3 tablespoons sofrito
- 3 sprigs fresch, cilantro, chopped
- 4 to 8 pimento-stuffed green olives, chopped
- 2 tablespoons capers, drained
- 3 cups long-grain white rice
Marinating Ingredients:
- 2 garlic cloves, peeled and minced
- 2 tablespoons white vinegar
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon black pepper
- ½ teaspoon salt (low sodium)
Instructions
- Rinse pork ribs and place in bowl.
- Mix marinating ingredients in a bowl and pour over pork ribs.
- Coat pork ribs entirely with marinade. Cover bowl with lid and refrigerate for 4 hours.
- Place ribs in cauldron (caldero) and sear over medium-high heat. Place ribs in a bowl.
- Add remaining ingredients except for the water, pigeon peas and rice. Stir until well blended.
- Place ribs and coat entirely with tomato-oil based sauce. Simmer for 2 to 3 minutes.
- Add water and pigeon peas. Bring to a boil and add rice. Stir rice well into liquid.
- When the liquid in the saucepan starts to boil again, stir and reduce heat to a simmer. Cover saucepan with a tight-fitting lid.
- Simmer for 15 minutes or until all the liquid is absorbed.
- Turn the rice by inserting a spoon to the bottom inside edge of the saucepan – bringing the bottom rice to the top.
- Cover and simmer for 20 to 30 minutes or until the rice is tender.
- Category: Lunch and Dinner
- Method: Boiling
- Cuisine: Puerto Rican
Keywords: Rice with Green Pigeon Peas and Pork Ribs, Arroz con Gandules y Costillitas de Cerdo
16 Comments. Leave new
I want to try this recipe but wondering if I can cook it in my instant pot as well?
Hi Nini, I plan to do this recipe in the Instant Pot by end of summer. You can follow my recipe and cooking instructions for the regular rice with Green Pigeon Peas, using the Instant Pot but add the ribs to the saute process. Make sure you read the user’s manual for your Instant Pot before operating the unit. Enjoy your week.
Can I use a rice Spanish pot
Hi Erica, Yes, you can use any pot to make this dish.
What size caldero did you use?
Hi Teresa,
The caldero is a 4-quart saucepan. Enjoy your day.
Do you rinse the peas
Hi Jon, No, I don’t rinse the peas. In fact, I add the pigeon peas along with the liquid in the can. I feel the liquid of the canned pigeon peas provide the rice with the unique pigeon peas’ flavor.
My son loves this recipe . I will try and make it for him. Thank you for the recipe
Hi Nettie, You are welcome! I know that he will appreciate your cooking this dish for him.
I’m going to make about 7 cups of rice for thanksgiving. Can this recipe apply. Can I also add chorizo and ham? Thank you.
Hi Carmen, Yes, you can add the chorizo and ham to this dish. If you are going to make 7 cups of rice in the same saucepan, then you will need to increase all the ingredients, according to your taste. Since I don’t own a restaurant or have a catering service, I have only prepared 5 cups of rice at home and I don’t measure the ingredients. I will recommend, however, that for every cup of rice that you measure a cup of water in addition to the liquid from the canned pigeon peas especially if you are going to use long-grain white rice. The long-grain white rice absorbs more liquid.
I wish the ribs were more tender, the flavor is delicious
Hola Aggie, I am sorry to hear that your spare ribs were not as tender. I never had any problems with the pork rib’s tenderness when I prepare this dish, regardless of the type of pork cuts I use. However, there are different cuts of pork ribs, and each type can require different marinade timing, searing and cooking.
Hi Aida, I’m going to make this dish today I’m marinating the pork right now, my husband is Puerto Rican and we enjoyed this delicious dish many times, unfortunately I never got the recipe from my in-laws before they passed, so I want to thank you for sharing! I’ll let you know how well I did ! Cheryl
Hola Cheryl, You are welcome! This is also one of my favorite rice dishes that my whole family enjoys. Yes, I would like your feedback on how well you did!