Arroz con Gandules (Puerto Rican Rice)
Ingredients
- 3 cups medium or long grain white rice
rinsed
- 3 tablespoons vegetable oil
- 2 heaping tablespoons sofrito
- 4 ounces tomato sauce
- 1 can gandules
partially drained, 15 ounces
- 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
Directions
- 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.
Arroz con Gandules (Puerto Rican Rice)
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About this Recipe
Ready to bring the vibrant flavors of Puerto Rico right to your kitchen? This Arroz con Gandules recipe promises seriously the best rice you've ever had, a truly authentic taste of the island that will transport you with every bite. You'll love how easily this traditional dish comes together.
What sets this Puerto Rican rice apart is the harmonious blend of rich aromatics like sofrito and a generous addition of alcaparrado, delivering deep savory and briny notes. The careful balance of seasonings, from Sazón with Achiote to adobo, ensures every spoonful is packed with complex, comforting flavor that makes this dish truly special and incredibly satisfying.
Prepare for a wonderfully aromatic and deeply satisfying side dish or light meal. You'll enjoy fluffy, perfectly cooked rice infused with the savory essence of ham, fragrant garlic, and earthy cumin, all studded with tender gandules (pigeon peas). The beautiful golden hue, thanks to the Sazón with Achiote, hints at the rich flavor experience to come, making it an irresistible centerpiece for any table. This flavorful rice strikes a delightful balance between savory and earthy tones.
While this recipe delivers authentic flavor, you can make a few adjustments to suit your pantry or dietary needs. If you don't have ham flavoring, a small piece of smoked ham hock rendered into the oil can provide a similar savory depth. For a vegetarian version, simply omit the ham flavoring and ensure your sofrito is meat-free, perhaps adding a touch more salt or a vegetable bouillon cube for extra richness. If alcaparrado is hard to find, a mix of chopped green olives and capers will work in its place.
This flavorful Arroz con Gandules is perfect for family gatherings, festive dinners, or as a hearty side dish to roasted meats, chicken, or stews. Serve it hot as the star of your meal or alongside your favorite main course to elevate any occasion.