Description
Learn how to make authentic Puerto Rican arroz con gandules with flavorful sofrito, tender pigeon peas, fluffy rice, and crispy pegao. A family recipe perfect for holidays and Sunday dinners.
Ingredients
Units
Scale
Instructions
- Build the flavor 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 frequently to prevent it from sticking or burning.
- Add the gandules & seasonings: Stir in the drained gandules, adobo, sazón, and tomato paste. Cook for 5 minutes, stirring occasionally, to let the flavors meld. The mixture should look thick, glossy, and deeply seasoned before adding the rice.
- Add the rice & water: Add the long-grain white rice and stir to coat every grain with the sofrito mixture. Cook for 2–3 minutes to lightly toast the rice. Add the 4 cups of water and drained olives. Bring to a boil, then let the mixture simmer uncovered for 10–15 minutes. Don’t rely solely on the clock. You’re ready to cover the pot when you can see the rice, gandules, and olives peeking through the surface with only a small amount of liquid remaining.
- Cover & cook: Cover the pot with a tight-fitting lid, reduce the heat to medium-low, and cook undisturbed for 45 minutes. Do not stir or remove the lid while the rice cooks.
- Fluff & release the pegao: Remove the lid and fluff the rice gently with a fork, distributing the gandules and olives throughout. Let the rice rest for a few minutes, then gently loosen the crispy pegao from the bottom of the pot with a wooden spoon or spatula.
- Category: dinner, lunch, side dish, Puerto Rican recipes
- Method: Stove top
- Cuisine: Puerto Rican
