Puerto Rican Rice & Beans with Sofrito (Arroz con Gandules)
Ingredients
- 1 tbsp achiote oil or olive oil
- 4 tbsp sofrito
see note for substitute
- 30 oz. gandules
2 cans
- ½ cup tomato puree
½ can
- ½ cup pimento stuffed olives
halved, optional
- 1 tsp sazon seasoning
see note for substitute
- 3 tsp adobo seasoning
see note for substitute
- 2 ½ cups vegetable broth or water
- 2 cups white rice
short grain
- additional cilantro
for garnish
Directions
- 1
In a heavy bottomed pot heat the achiote oil over medium high heat. Toss in the sofrito and cook until the onions are translucent.
- 2
Once the sofrito becomes fragrant, add in the gandules (and their liquid), tomato puree, olives, adobo seasoning, sazon seasoning, and broth. Turn the heat to high and bring the liquid to a boil, stirring occasionally.
- 3
Once the liquid begins to boil, add rice, stirring and returning to a boil before covering and lowering heat to low. Cook for 20-25 minutes or until the rice is fully cooked.
- 4
Serve the rice and beans with additional cilantro and a splash of hot sauce. Enjoy!
Puerto Rican Rice & Beans with Sofrito (Arroz con Gandules)
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About this Recipe
Craving the vibrant, comforting flavors of authentic Puerto Rican cuisine? This Arroz con Gandules recipe brings the soul of Puerto Rico right to your kitchen in just 30 minutes, delivering a hearty, flavorful, and naturally vegan and gluten-free dish that's perfect for a weeknight meal or a festive gathering.
What makes this Puerto Rican Rice and Beans so special is its incredible depth of flavor, built upon a rich, aromatic sofrito base. We combine tender, earthy gandules (pigeon peas) with deeply savory sazon and adobo seasonings, creating layers of taste that are both complex and incredibly satisfying. This method ensures every grain of rice is infused with vibrant Caribbean flavors, proving that plant-based cooking can be absolutely packed with flavor and provide a truly nourishing experience.
Prepare for a dish that will transport your taste buds straight to the Caribbean with its robust and inviting aroma. You'll savor tender short-grain white rice, perfectly cooked to absorb all the savory goodness, along with soft, protein-rich pigeon peas. Each bite delivers the signature herbaceous notes of sofrito, complemented by the vibrant, umami-rich depth of traditional Puerto Rican seasonings. The optional pimento-stuffed olives introduce a delightful briny counterpoint, elevating the overall taste and texture. This substantial, protein-loaded rice and beans dish is wonderfully aromatic and delivers a comforting warmth, making it a beloved staple that’s perfect for any occasion.
While this Arroz con Gandules recipe is fantastic as written, it's also incredibly adaptable to your pantry and preferences. If you don't have achiote oil on hand, a high-quality olive oil will work beautifully, imparting its own subtle richness. For traditional sofrito, sazon, and adobo seasonings, the recipe notes offer guidance on common substitutes if you're in a pinch, allowing you to still achieve a remarkably flavorful result. For those who aren't fans of olives, feel free to omit the pimento-stuffed olives entirely—the dish will still be incredibly flavorful and satisfying. You can also adjust the amount of vegetable broth to achieve your desired rice texture, from slightly firmer to wonderfully soft.
This flavorful Arroz con Gandules makes a wonderfully satisfying main course on its own, offering a complete and nourishing meal that’s rich in plant-based protein. It also serves as an excellent, hearty side dish, beautifully complementing other traditional Puerto Rican favorites like roasted meats or plantains. Garnish generously with fresh cilantro for a pop of bright color and herbaceous freshness before serving.