How To Cook > Rice and Beans & Avacado Salad

Rice and Beans
(Arroz con Gandules) 

There are many ways to cook arroz con gandules, below is one method.

½ cup achiote oil
½ cup sofrito
2 cups rice
4 cups of hot water - appx.
16 ounce can of gandules (cooked green pigeon peas)
2 tablespoons of alcaparrado (cappers and olives mixed together)
Salt & pepper to taste

Yield: 8 Servings

1. In a medium size rice pot over medium heat, add the oil and sofrito. Add in the alcaparrado, cumin and sazon. Cook over medium heat for 4 minutes.

2. Add all other ingredients, and enough water or chicken broth to cover the rice the width of 2 fingers (about 4 cups). Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste.

3. Bring to a boil and cook over high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low.  Cook for 20 minutes or until the rice is tender.


Avocado Salad

¼ head of Lettuce (any type)
1 Tomatos
1 Avocado

Yield: 2 Servings

1. Wash and prepare vegetables. Mix together. Serve.

Serving Suggestions:
Be creative with your choice of vegetables and add more variety to your pallet!


The Fund for the City of New York is grateful to the Altman Foundation for its generous support of this program.


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