Arroz and gandules: Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

There’s nothing more quintessentially Puerto Rican than arroz con gandules.  It’s part of our national dish (along with Pernil).  For holidays, birthdays, baby showers, and more, if there’s a party, this dish will be there.  Everyone has a little twist on how they prepare this dish, but here’s my version. This recipe was taught to mw by my mother, and she now says that my recipe is even better than hers!

What are Gandules?

Gandules (aka pigeon peas) are an exotic ingredient to most folks outside of the Caribbean. Pigeon peas, popular throughout the Caribbean West Indies, are small, oval beans with a nutty flavor.  They can be found fresh, frozen, canned or dried.  They are a bright green color when fresh.  If you can get them fresh or frozen (I’ve found them in Latin food markets), go for it, they’re even more flavorful and nutty.

I’ve actually started growing them in my backyard in Florida, and it’s so easy to do so! Gandules grow quickly and produce large quantities of gandules per plant, so if you plant several, you’ll have enough gandules for the whole neighborhood!

What ingredients are in Arroz Con Gandules?

The main components of arroz con gandules is rice and pigeon peas. The key to the delicious flavor of this and many Puerto Rican recipes is aromatic sofrito, which is a blend of green peppers, onion, garlic, sweet Caribbean peppers known as ajis dulces, and recao (or culantro). Sofrito is the most essential ingredient in Puerto Rican cooking. Sazon seasoning & tomato paste gives the rice its distinctly marigold color, and herbs like oregano and bay leaves give an herbaceous essence that’s the finishing touch.

What pot to use for Puerto Rican Arroz Con Gandules?

To make arroz con gandules properly, I believe you can only use one kind of pot, a caldero.  Caldero literally translates into cauldron. It’s similar to a Dutch oven, but instead of being made from cast iron, it’s usually fabricated from aluminum.  Every self-respecting Puerto Rican household has one.  They’re passed on, generation to generation, much like cast iron pans are. The tapered edges and rounded bottom allows for steam to circulate through the rice, and produced a fluffy texture that is more difficult to achieve in a regular stock pot.  These pots are also great for braising meats, stews and soups, and are oven safe (with a metal knob).

Below is the caldero I have, it’s a 4.8 Quart size, it’s a good size for 6-8 people.

Can I substitute the gandules with another bean?

If you can’t find gandules, you can substitute with canned pinto, pink or red beans and it’ll still be delish! However, keep in mind that it’s no longer arroz con gandules, rather arroz con habichuelas.

What kind of rice do you use for arroz con gandules?

Parboiled rice is my favorite for this recipe because it’s almost impossible to end up with mushy rice.  You want the grains of rice to be loose and not sticky.  Parboiled rice has been partially cooked, so some of the starch has been removed.  This makes the rice less sticky, which is this case, is exactly what we want.

Can I freeze leftovers?

YES! Arroz con gandules freezes very well, so make a big batch and portion it into storage bags for a quick weeknight side dish.  To reheat, transfer into a microwave safe bowl and cover with plastic wrap.  Microwave for a few minutes, stirring occasionally until the rice is hot & fluffy.

Want more classic Puerto Rican recipes?

Check out these tried and true Puerto Rican classics from Delish D’lites!

  • Carne Guisada (Puerto Rican Beef Stew)
  • Pollo Guisado (Puerto Rican Chicken Stew)
  • Habichuelas Guisadas (Puerto Rican Stewed Beans)
  • Puerto Rican Pasteles De Yuca
  • Slow Cooker Pernil (Puerto Rican Roasted Pork Shoulder)
  • Chicharrones De Pollo (Puerto Rican Fried Chicken)
  • Pollo Asado (Latin Marinated Grilled Chicken)
  • Sancocho De Pollo (Puerto Rican Chicken Stew)

4. 95 from 88 votes

Print

Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

Course

Side Dish

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 8

  • 1
    tablespoon
    olive oil
  • 1/3
    cup
    country ham or bacon, diced
    (optional)
  • 1/3
    cup
    sofrito
  • 3
    cups
    water or low sodium chicken broth
  • 1 ½
    tsp
    sazón con achiote y culantro
  • 1
    cube
    chicken bouillon
    or more if needed
  • 2
    tbsp
    tomato paste
    or 1/3 cup tomato sauce
  • 1
    teaspoon
    dried Italian seasoning or oregano
    either one works
  • 1/4
    cup
    fresh cilantro, chopped
    optional
  • 2-3
    bay leaves
  • 2
    tablespoons
    pimento stuffed olives
    optional
  • 15
    ounce
    can Pigeon Peas (Gandules), drained and rinsed
    or 2 cups of fresh or frozen
  • 2
    cups
    parboiled rice
  1. Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.

  2. Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.

  3. Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.

  4. Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.

  5. Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20-25 minutes. It’s done with all the liquid is absorbed and the grains are fluffy and fully cooked.

 This recipe freezes very well, so make a big batch and portion it into storage bags for a quick weeknight side dish.  To reheat, transfer into a microwave safe bowl and cover with plastic wrap.  Microwave for a few minutes, stirring occasionally until the rice is hot & fluffy.

Puerto Rican Rice (Arroz con Gandules)

Jump to Recipe

You haven’t had rice that blows you away until you try Puerto Rican Rice (Arroz con Gandules)! This rice with pigeon peas is a must-have with every meal, party or BBQ!

Puerto Rican Rice Recipe

Well here we are. The holy grail of Puerto Rican cuisine: Puerto Rican Rice.

Every cook has their own special recipe for Puerto Rican Rice that seems to define them as a chef.

This is my mom’s recipe and we devour it as a meal unto itself.

If you’ve never had Puerto Rican rice before, you are missing out! Big time.

My personal favorite dish is Puerto Rice and Beans, but no meal is complete without arroz con gandules.

There’s no such thing as party or cookout where someone doesn’t bring a huge pot of rice.

I don’t even know how to describe the flavors except to say this is not your average rice. It’s very flavorful.

There is sofrito (click for info on where to find or make sofrito), tomato sauce and a medley of spices, but it doesn’t taste like any one ingredient.

Not to mention being dotted with gandules (pigeon peas) and alcaparrado (a salty brined mix of olive and capers)

It’s cooked in a cast aluminum pan called a caldero

.

If you don’t have one a large pot will do, however, a caldero will help achieve a crispy crust of rice at the bottom of the pot.

This is called pegao and it’s not scorched rice meant to be thrown away–it’s gold at the end of a rainbow! Yum yum.

This is a recipe that takes some practice to attain the perfect taste and texture so let’s get down to it.

First, start by rinsing your rice in cold water. This will remove some of the starch which will help it be less sticky.

Then you cook all the ingredients except the rice.

This is your flavor base and it’s important to taste and readjust the seasonings, as necessary.

The seasonings should be strong and salty since this will flavor the entire dish.

Next, add the rice. You may have to add more water depending on your pot. A good rule of thumb is that the water should cover the rice by 1 inch.

Then, you’ll gently boil out most of the liquid, top the rice with a foil cap and cover with the lid.

You’ll need to stir the rice a couple times as it cooks, but be careful not to scrape the bottom and disturb the pegao that’s forming!

If your rice doesn’t turn out the first time, never fear! It takes practice to get it just right.

If you’ve tasted Puerto Rican rice before, I guarantee it didn’t turn out perfectly amazing the first time they tried making it either.

Like I said before, this is served often, so there is lot’s of opportunity for practice.

We eat it with everything from a Jibarito sandwich at lunch, to pork chops for dinner and as a side dish for every holiday, party or get together.

When I think of grilling out, Puerto Rican Rice comes to mind just as much as potato salad.

Pin this to your Puerto rican food board!

Ingredients

  • 3 cups medium or long grain white rice, rinsed
  • 3 tablespoons vegetable oil
  • 2 heaping tablespoons sofrito
  • 4 ounces tomato sauce
  • 1 can (15 ounces) gandules (pigeon peas), partially drained
  • 2 heaping tablespoons alcaparrado
  • 1 packet Sazón with Achiote (I use Goya brand)
  • 1/2 packet ham flavoring (I use Goya brand Jamón)
  • 1 teaspoon adobo
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground oregano
  • Salt and pepper to taste (start off with 2 teaspoons of salt)
  • 4-6 cups hot water

Instructions

  1. Rinse rice well in water and set aside.
  2. In a medium caldero or large pot (about 6 quarts or so), heat oil and sauté sofrito until softened. Add tomato sauce and simmer for 2 minutes.
  3. Stir in gandules, alcaparrado, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 teaspoon at a time. Broth should be heavily seasoned and on the salty side.
  4. Bring to a rapid boil, then add rice and stir. You may need to add more water to ensure rice is covered by 1 inch of water. Reduce heat to a soft boil and let most of the liquid absorb and evaporate, stirring occasionally, very gently, so rice does not turn gummy.
  5. Carefully mound rice towards center of pot, top with foil and cover with lid. Reduce heat to simmer and cook for 20 minutes. Stir by folding rice from the bottom up, but do not disturb bottom of pan. Cook for another 20-30 minutes, testing after 20 to see if rice is tender and cooked through.

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  • Caldero

Nutrition Information:

Yield: 9

Serving Size: 1 cup

Amount Per Serving:
Calories: 146Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 426mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 5g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Puerto Rican Rice Pot

A caldero is a must! My family has them in multiple sizes. I highly recommend!

This post contains affiliate links. This means if you make a purchase through one of my links, I may receive a small commission with no additional cost to you. I recommend brands I trust and products I really use. Thanks for making it possible to create these tasty recipes for you!

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