Arroz con gandules is a staple in Puerto /rican culture and cooking. I grew up eating this rice at least once a week, so at this point, it is probably running through my veins.
This is a recipe that I looked forward to recording, because my friends constantly ask me what the exact step are when it comes to making this pot of gold. I can put all of the steps into words, however, I feel that if you have the instructions without visuals, you can easily mess this up.I recommend following along with my vide below for the best results.
Sofrito: The Main Component
In this recipe, I will be using sofrito, which I blogged about in a previous post. You can find the recipe for it, here. I cannot promise the the rice will come out the same if you use store bought sofrito. It definitely is useable, but the fresh stuff always make a world of difference. The taste difference will for sure be noticeable if you’ve been around the Arroz con Gandules block a couple of times.
Check Out This Video on How I Make Arroz con Gandules:
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Rice with pigeon peas.
- 3 cups long grain rice
- 1 15 ounce can gandules (pigeon peas)
- 1 8 ounce can tomato sauce
- 4 tablespoons sofrito
- 1/4 cup pitted olives
- 2 2/2 tablespoons adobo seasoning
- 1 packet sazon
- 1/2 teaspoon ground black pepper
- 4 cups water
- 4 tablespoons neutral oil (vegetable or canola)
- Coat the bottom of a pot over high heat with the oil. Once the oil is hot, add in sofrito. Let the sofrito heat in the oil until it becomes fragrant.
- Add gandules and mix until the beans are well coated. Add in sazon and mix. Add ground black pepper and mix. Add tomato sauce and… you guessed it, mix.
- Add adobo seasoning, and cook the gandules in this mixture for two minutes.
- Add your rice into the pot and make sure to mix well so that every grain of rice is coated. Cook for 3-4 minutes, and then add your water. Add your olives to the pot and mix to incorporate.
- Mix well and let the water come to a boil, leaving some of it to evaporate and some to absorb into the rice into the rice. This should take about 10 minutes. When you can start seeing the olives and beans poking through the water, cover your pot and lower the flame to the lowest heat setting. Leave the rice to cook for 45 minutes.
- After 45 minutes, remove the lid and stir your rice to evenly distribute all of the beans and olives (since everything will have risen to the top). Fluff with a fork and serve. Enjoy!
- Category: dinner, lunch, Side Dish
- Method: Stove top
- Cuisine: Puerto Rican