Arroz con gandules is Puerto Rico’s iconic national dish, often served during Christmas, family gatherings, and special celebrations. This vibrant and savory rice recipe features gandules (pigeon peas) simmered with sofrito, spices, and often bits of pork, all cooked together in one pot for maximum flavor.
Its unique blend of ingredients—including sazón, olives, and sometimes capers—creates a bold, aromatic, and slightly salty flavor that captures the heart of Puerto Rican cuisine. The one-pot cooking method not only locks in moisture and taste but also symbolizes the warmth and unity of Caribbean hospitality.
Ingredients
Here’s what you’ll need to prepare a traditional arroz con gandules recipe:
-
2 cups long-grain rice, rinsed
-
1 tablespoon olive oil
-
1/2 pound salt pork or bacon, diced (or use tofu for vegetarian version)
-
1/2 cup sofrito (homemade or store-bought)
-
1 teaspoon sazón with achiote
-
1/2 teaspoon adobo seasoning
-
1 (15 oz) can gandules (pigeon peas), drained
-
1/4 cup tomato sauce
-
1/4 cup green olives, sliced (with pimentos if preferred)
-
1 tablespoon capers (optional)
-
3 cups chicken broth or vegetable broth
-
Salt and pepper, to taste
Substitution Tips:
-
Vegetarian: Use veggie broth and omit pork.
-
Low-sodium: Opt for low-sodium canned peas and broth.
-
Gluten-free: Confirm your adobo and sazón seasonings are gluten-free.
Step-by-Step Cooking Instructions
Step 1: Sauté the Pork
-
Heat olive oil in a large caldero or Dutch oven over medium heat.
-
Add diced pork or bacon and cook until browned and slightly crispy (about 5–7 minutes).
Step 2: Add Sofrito and Spices
-
Stir in sofrito and cook for 2–3 minutes until fragrant.
-
Add tomato sauce, sazón, adobo, olives, and optional capers. Cook for another 2 minutes.
Step 3: Add Rice and Gandules
-
Pour in the rinsed rice and pigeon peas. Stir everything to combine and coat the rice in the flavors.
Step 4: Pour in Broth and Simmer
-
Add broth and bring the mixture to a boil.
-
Once boiling, reduce heat to low, cover the pot, and simmer for 25–30 minutes.
-
Do not stir during cooking—this prevents mushy rice.
Step 5: Fluff and Serve
-
Turn off the heat, let it sit covered for 5 minutes.
-
Fluff gently with a fork before serving.
Avoid These Common Mistakes:
-
Stirring while cooking will break the rice texture.
-
Using too much liquid can make it soggy—stick to the 3:2 broth-to-rice ratio.
-
Don’t skip sofrito—it’s the heart of the flavor.
Pro Tips and Cooking Techniques
-
Use a caldero: This traditional Puerto Rican pot distributes heat evenly and helps form the “pegao” — the crispy rice at the bottom!
-
Make your own sofrito: Blend garlic, onion, cilantro, peppers, and culantro for a fresh, deep flavor.
-
Let it rest: Let the rice sit for 5–10 minutes after cooking for the best texture.
Variations and Customizations
-
Vegetarian/Vegan: Skip meat and use vegetable broth. Add chopped mushrooms for a hearty bite.
-
Spicy Twist: Stir in chopped jalapeños or hot sauce.
-
Fusion Idea: Mix in diced pineapple for a sweet-savory twist or top with avocado for a fresh finish.
-
Low-Carb: Substitute rice with cauliflower rice, but sauté separately to avoid sogginess.
Serving Suggestions
-
Presentation: Serve hot in a wide dish, garnished with fresh cilantro or lime wedges.
-
Side Dishes: Pair with roasted pork (pernil), tostones, or a light avocado salad.
-
Beverage Pairings: Goes well with coquito, mojitos, or passion fruit juice.
Nutritional Information (Per Serving – Approximate)
-
Calories: 350
-
Protein: 12g
-
Carbohydrates: 48g
-
Fats: 12g
-
Fiber: 6g
-
Sodium: 680mg
Frequently Asked Questions (FAQs)
Q1: Can I use brown rice instead of white rice?
Yes, but it requires more liquid and a longer cooking time (about 40–45 minutes).
Q2: What can I use instead of sofrito?
You can sauté chopped onions, garlic, and bell peppers with cilantro as a quick substitute.
Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth to refresh moisture.
Q4: Can I freeze arroz con gandules?
Yes! Freeze in portions for up to 2 months. Thaw in the fridge and reheat on the stovetop or microwave.
Closing Thoughts
Arroz con gandules is more than a side—it’s a celebration of Puerto Rican culture in every bite. Whether you’re making it for the holidays or trying it for the first time, the flavors, textures, and tradition behind this dish will win you over.
Have you made arroz con gandules? Share your version in the comments or ask any questions—we’re happy to help you perfect your pot!
Let me know if you’d like this in a downloadable format (PDF or Word), or if you want image suggestions for the article!
