Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

Ingredients

  • olive oil
    1 tbsp
  • country ham or bacon

    diced), (optional

    ⅓ c
  • sofrito
    ⅓ c
  • water or low sodium chicken broth
    3 c
  • sazón con achiote y culantro
    1 ½ tsp
  • cube chicken bouillon

    or more if needed

    1
  • tomato paste

    or 1/3 cup tomato sauce

    2 tbsp
  • dried italian seasoning or oregano

    either one works

    1 tsp
  • fresh cilantro

    chopped, optional

    ¼ c
  • bay leaves
    2
  • pimento stuffed olives

    optional

    2 tbsp
  • can pigeon peas

    drained and rinsed, gandules

    15 oz
  • parboiled rice
    2 c

Directions

  1. 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. 2

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

  3. 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. 4

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

  5. 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.

Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

5.0(100)

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Based on 100 ratings

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5.0(100 reviews)
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About this Recipe

Transform your weeknight dinner into a vibrant celebration with Arroz Con Gandules, the quintessential Puerto Rican rice with pigeon peas. This beloved side dish brings a taste of the Caribbean right to your table, offering a comforting and profoundly flavorful experience that perfectly complements almost any main course.

This recipe works by layering essential flavors, starting with a robust sofrito base—the aromatic heart of Puerto Rican cuisine. The inclusion of sazón con achiote y culantro provides that signature color and earthy depth, while parboiled rice ensures each grain remains perfectly separate and fluffy, never sticky or mushy. Opting for country ham or bacon adds a wonderful smoky, savory note that elevates the entire dish.

Prepare for a truly satisfying side dish featuring tender, toothsome pigeon peas nestled within richly colored, fluffy rice. You'll savor the savory, herbaceous notes from the sofrito and Italian seasoning, balanced by the subtle tang of tomato paste and the savory punch of chicken bouillon. The optional pimento-stuffed olives contribute a briny surprise, making every bite an exciting discovery. It's a remarkably comforting dish, robust enough to stand on its own but designed to enhance your favorite meals.

Customizing this Arroz Con Gandules is simple. Feel free to use water instead of low sodium chicken broth for a lighter flavor, or swap tomato paste for tomato sauce if that's what you have on hand. For the seasoning, either dried Italian seasoning or oregano will work beautifully. If you're looking to adapt, you can easily omit the country ham or bacon for a vegetarian version, or skip the pimento stuffed olives and fresh cilantro if they're not to your taste. You can also use fresh or frozen pigeon peas instead of canned, just ensure they are rinsed well.

This Arroz Con Gandules is an ideal side for family dinners, potlucks, or any occasion where you want to share a taste of authentic Caribbean comfort. Serve it alongside roasted meats, seafood, or plantains for a truly complete and unforgettable meal.

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