Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

Arroz con Gandules: A Traditional Puerto Rican Dish Bursting with Flavor

Arroz con Gandules is more than just a side dish; it’s a beloved staple in Puerto Rican cuisine and a true representation of Puerto Rican culture. If you’ve ever had the pleasure of visiting a Puerto Rican household, you’ve likely smelled the comforting aroma of this flavorful rice simmering on the stove. It’s a dish that appears at every special occasion, holiday dinner table, and casual family gathering. Honestly, the rich flavor of Arroz con Gandules is something I crave at least a couple of times each month.

Editor’s Note: Originally Published on April 30, 2020.  Updated with full process shots and expanded info.

Growing up, this was a favorite recipe I enjoyed, made lovingly by my mom, and today, it’s a dish that continues to unite my family around the dinner table. So, let’s dive into this classic recipe and learn how to make it at home!

Table of Contents:

The Secret Behind the Flavor: Sofrito

The heart of Arroz con Gandules lies in the sofrito—a fresh and aromatic blend of herbs and vegetables. While you can buy store-bought sofrito from Latin markets or the grocery store, trust me when I say that making homemade sofrito is worth the extra effort. The freshness and bold flavors of a cup of sofrito will make your rice stand out as the best rice you’ve ever tasted. Check out my previous blog post here on how to make sofrito from scratch for the best results.

Ingredients You’ll Need

• Neutral oil: Avocado, vegetable, or canola oil work well, but you can also use olive oil for a rich flavor.
• Sofrito: Homemade for the best results.
• Gandules (pigeon peas): These tender peas are key to the dish. You can use green pigeon peas or try dry pigeon peas with adjusted cooking time.
• Adobo All Purpose seasoning: Adds savory depth.
• Sazón seasoning: For that signature yellow rice color, thanks to annatto seeds.
• Tomato paste: Adds a slight tang and depth.
• Long -Grain White Rice: This is important for getting fluffy, non-mushy rice.
• Pitted olives: Add a briny, rich flavor. Adjust to your personal preference.
• Water: The right amount of water ensures tender rice without overcooking.
• Optional Accompaniments: Sweet plantains, slice of avocado, or fried egg.

*find the complete list of ingredients and measurements in the recipe card below.

Instructions

Step 1: Build the Base

In a large pot or Dutch oven, heat the neutral oil over high heat. Once the oil is shimmering, add the sofrito and cook until fragrant, about 4-5 minutes, stirring constantly to avoid sticking to the bottom of the pot. This step infuses the oil with the essence of Puerto Rican flavors and creates a base layer for your Arroz con Gandules.

Step 2: Cook the Gandules

Add the can of gandules to the pot and stir well to coat them in the sofrito. Next, add the sazón seasoning, adobo seasoning, and black pepper. Mix thoroughly to combine, then add the tomato paste. Let the mixture cook over medium heat for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Step 3: Add the Rice and Water

Pour the long grain white rice into the pot, ensuring every grain is well-coated with the flavor base. Cook the rice for 3-4 minutes, stirring frequently. Then, add 4 cups of water and stir in the pitted olives. Bring the mixture to a boil over high heat, and allow some of the liquid to evaporate, about 10-15 minutes. You’ll know it’s ready to cover when you can see the rice, beans, and olives peeking through the little liquid that remains at the top of the rice.

Step 4: Simmer and Cook

Cover the pot with a tight-fitting lid, reduce the heat to medium-low, and let the rice cook undisturbed for 45 minutes. This method allows the rice to steam and absorb all of the flavors, resulting in a perfectly tender and fluffy final dish. If your pot lid isn’t tight enough, wrap the pot with a piece of banana leaf or plastic wrap under the lid to lock in moisture.

Step 5: Fluff and Serve

After 45 minutes, remove the lid and fluff the rice with a fork, distributing the gandules and olives evenly throughout. The top of the rice should be slightly crusted, adding a delicious texture to the dish.

Tips for Perfect Arroz con Gandules

1. Avoid Mushy Rice: Too much water can make your rice mushy. The key is using the right amount of water for the rice to absorb perfectly.
2. Using Brown Rice or Medium Grain Rice: You can substitute white rice with brown rice, but adjust the cooking time and cups of water accordingly.
3. Storing Leftovers: Store any leftovers in an airtight container in the fridge for 3-4 days. It reheats beautifully!

Pairings and Serving Suggestions

Arroz con Gandules is incredibly versatile. It pairs perfectly with traditional Puerto Rican proteins like pernil, picadillo, or bistec encebollado. For a true taste of Puerto Rican food, serve alongside tostones, sweet plantains, or even a fried egg. This dish is also a great addition to special occasions and holiday feasts.

Pro Tip: Pour a little bit of achiote oil or top your rice with crispy bits of cubed ham for an extra burst of flavor.

Celebrate Puerto Rican Culture in Your Kitchen

Arroz con Gandules is more than just a recipe; it’s a celebration of family traditions and the national dish of Puerto Rico. Every spoonful is filled with the comforting and rich flavors of Puerto Rican cuisine. So, gather your ingredients, put on some salsa music, and enjoy this culinary creation with your loved ones.

Don’t forget to check out the video below for a step-by-step guide and more Puerto Rican recipes to complete your holiday menu!

Check Out This Video on How I Make Arroz con Gandules:

Enjoy this delicious recipe, and let me know your favorite way to make Arroz con Gandules in the comments. ¡Buen provecho!

More Puerto Rican Recipes You’ll Love:

• Puerto Rican Sofrito
• Pernil (Roasted Pork Shoulder)
• Tostotones (Crispy Twice Fried Green Plantains)
• Easy Puerto Rican Picadillo (Stewed Ground Beef)

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