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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
- 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.
- 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.
- 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!
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Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)
- Total Time: 60 minutes
- Yield: 8–10 servings 1x
Description
Arroz con Gandules, otherwise known as Puerto Rican Rice with Pigeon Peas is a great addition to any holiday table. This rice is bursting with flavor & will transport you to the island of Puerto Rico.
Ingredients
- 4 tablespoons neutral oil, avocado, vegetable or canola oil
- 4 tablespoons sofrito
- 1–15 ounce can gandules (pigeon peas), drained
- 2 1/2 tablespoons adobo all purpose seasoning
- 1 packet sazon
- 3 tbsp tomato paste
- 3 cups long-grain white rice
- 1/2 teaspoon ground black pepper
- 1/4 cup pitted olives
- 4 cups water
Instructions
- 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.
- Drain the can of gandules, add 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.
- 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.
- 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.
- 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.
- Cook Time: 60 minutes
- Category: dinner, lunch, Side Dish
- Method: Stove top
- Cuisine: Puerto Rican
Just tried this recipe & it’s a hit 10/10 I love it
Thank you so much for trying it out, Taliah! I’m so happy you enjoyed it 🤗
I add some smoked ham chunks to the mix.
Yessss! That sounds so delicious!!
I’m a lot of recipes for this rice, it says to rinse the rice to reduce starch. Do you rinse the rice?
Hi Debbie! I don’t rinse the rice in this recipe.
Great, authentic recipe. The only thing I changed is that I fried some of the meat and fat cap from my pernil in the starting oil. I also added about 1/2 teaspoon chicken bullion and a pinch of salt. My rule of thumb is that the water should taste just a little TOO salty. This was my best arroz con gandules ever.
Hi JV, that sounds amazing! A lot of my family doesn’t eat pork (whish is why I didn’t add it), but I may have to make a personal batch for me to try it this way1
Amazing recipe 😋 I’m definitely gonna be making this more often. Ty so much 👍
Hi, Johnette! I am so glad you enjoyed it! Thank you for trying it out 🤗
My palate enjoyed every ingredient..I should have added extra oil..a bit dry. That was my doing .. I will use this recipe 😋 again
Hi, Alexandra! This makes me happy! Thank you for trying this recipe 😊
equipment??????????????
Hi, Amaya. Are you asking what equipment is used in this recipe? If so, you will need a heavy-bottomed pot or Dutch oven with a fitted lid, and spoon or spatula to mix. That’s all!
Do you wash the rice? My rice was coming out a little too wet, then the next day it was nice and grainy. What was I doing wrong? Thanks in advance ❤️
10/20/2024 12:53 pm Followed the instructions exactly as shown. The rice came out delicious! I give it 💯
Do you drain the handles? Thanks.
Do you drain the gandules? 🙂
The video shows you adding tomato sauce, the ingredients listed tomato paste. Which is correct? Would love to make it.
I was so disappointed with this recipe. In the ingredients you list tomato paste, but in the video you said you added tomato sauce. Which one is it? I followed the video as I made it and it didn’t turn out well. Also did you drain the juice from the olives and the peas? Please advise as I would love to try this recipe again the correct way.
My mother in law always used tomato sauce
Hi Equanna, I’m sorry you had difficulty making this rice. The recipe has been updated so I will make an updated video for it soon. You can use either tomato sauce or tomato paste, but the updated version uses tomato paste. I do not use the juice from the pigeon peas or the olives, so drain both to avoid mushy rice. Please let me know if you try this recipe again & thank you so much for giving it a shot!
Should I mix the rice one time once water evaporates than cover it for 40-45mins?
I LOVE this rice and so does my entire family! I am making it now for the second time. This recipe is a keeper! When I tried other recipes, the rice always came out mushy. I also like the fact that there are simple ingredients!
Thank you!
Janice, this makes me so happy! I’m glad that the recipe worked for you both times and that you and your family enjoy it. Thank you so much for trying it out ❤️
Thank you for your very easy recipe to follow. Im cooking my rice right now it smells delicious!
Thank you so much, Tamara!! I hope you enjoyed it 🙂
How much water for a 4 or 5 cup of long grain rice for this same delicious recipe?
I added cooking ham at the start also home made achiote so so good…thanx!
Q: also why not rinse the rice?
You failed to mention tomato sauce in the recipe or instructions. Also the rice burns at the bottom of the pan following your written instructions and the 4cups of water evaporates in that first 10min you add the water and bring to a boil. Hope I can rescue this pot of food so it isn’t a waste. 🙁
In the recipe it says tomato paste and in the video it says sauce. Which one?