Tonight I used leftover roasted pork seasoned with citrus to make one of my favorite dishes: Arroz Con Gandules, a classic Puerto Rican rice and pigeon pea dish.
Arroz con Gandules is considered Puerto Rico’s national dish. Traditionally it’s cooked with a sofrito base and smoked ham for a savory, smoky flavor. For this version I substituted the smoked ham with my roasted pork, which added a bright citrus note.
Pigeon peas, also called gandules in Spanish, are known by many other names worldwide, including arhar, red gram, toovar, toor, togari, Kandi (Telugu), Congo pea, Gungo pea, Gunga pea, and no-eye pea. The pigeon pea has been cultivated for thousands of years and remains a staple in many cuisines.
Here is my straightforward recipe for Arroz con Gandules using leftover roasted pork:
- 2 cups cubed, cooked pork roast
- 1–2 tablespoons minced garlic
- 2 small onions, chopped
- Cooking oil
- 1 can diced tomatoes with green chilies (undrained)
- 1 can pigeon peas (gandules), drained or undrained as you prefer
- 1 1/2 cups long-grain white rice
- 2 cups water
- Green onions, chopped (optional, for garnish)
Instructions:
- Warm a skillet and coat the bottom with a little oil. Sauté the minced garlic and chopped onions until softened and fragrant.
- Add the cubed cooked pork and brown briefly to heat through and develop some color.
- Add the rice and stir so each grain gets coated with oil and picks up the flavor from the pan.
- Pour in the can of diced tomatoes with their juices, then add the pigeon peas.
- Add 2 cups of water, stir once, and cover the pan. Reduce heat to medium-low.
- Simmer gently, stirring occasionally to prevent sticking, until the rice is tender and the liquid is absorbed—about 18–25 minutes depending on your stove and rice.
- Adjust seasoning if needed. I did not add extra salt or spices because my roasted pork was already well seasoned from the citrus rub.
- Garnish with chopped green onions before serving.
This version is simple, flavorful, and perfect for using leftover pork. The combination of savory pork, tangy tomatoes, and earthy pigeon peas makes a satisfying one-pot meal that’s both quick and comforting.