puerto rican arroz con gandules recipe

Written BySheba G Updated On
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The Best puerto rican arroz con gandules recipe

I have been making this Puerto Rican arroz con gandules recipe for years, and it is always a hit in my house. My kids love the savory rice and the tender pigeon peas, and I love that it is a one pot meal that is full of flavor. This dish is perfect for any family gathering or a simple weeknight dinner because it is hearty and satisfying. The health benefits are great too, with the pigeon peas providing protein and fiber, and the rice giving you energy to get through the day. It is a staple in our home, and I am so happy to share this recipe with you.

Puerto Rican Arroz con Gandules

4.6 from 1690 votes

This classic Puerto Rican dish features fluffy rice cooked with pigeon peas, sofrito, and savory seasonings. It is a comforting and flavorful one pot meal that is perfect for any occasion.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Sofrito

1/2 cup chopped cilantro
1/2 cup chopped culantro (or more cilantro)
1 small onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 tablespoon olive oil

For the Rice

2 tablespoons annatto oil (achiote oil)
1 cup sofrito (from above)
1/2 cup tomato sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 cup pitted green olives, sliced
1/4 cup capers, rinsed
2 cups long grain white rice
3 1/2 cups water or chicken broth
1 can (15 ounces) pigeon peas (gandules), drained and rinsed

👨‍🍳Directions

1Make the sofrito: In a food processor or blender, combine cilantro, culantro, onion, green pepper, and garlic. Pulse until finely chopped. Heat olive oil in a small skillet over medium heat. Add the sofrito and cook for 2-3 minutes until fragrant. Set aside.
2In a large caldero or heavy pot, heat the annatto oil over medium high heat. Add the prepared sofrito and cook for 2 minutes, stirring constantly.
3Stir in the tomato sauce, salt, black pepper, oregano, olives, and capers. Cook for another minute.
4Add the rice and stir to coat it well with the sofrito mixture. Cook for 2 minutes, stirring occasionally.
5Pour in the water or chicken broth and the pigeon peas. Stir everything together. Bring to a boil.
6Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
7Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.

🔧Equipment

Large caldero or heavy bottomed pot with lid
Cutting board
Knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 680mg🌾Total Carbs: 62g🥦Dietary Fiber: 5g🍬Sugars: 3g🥩Protein: 10g

📝Notes

If you cannot find annatto oil, you can make it by heating 2 tablespoons of vegetable oil with 1 tablespoon of annatto seeds until the oil turns orange. Strain out the seeds. You can also use store bought sofrito to save time. For extra flavor, use chicken broth instead of water.

Watch Video Of How Puerto Rican Arroz con Gandules Works

This Puerto Rican arroz con gandules recipe is always a good idea for any occasion, from a casual family dinner to a holiday feast. It is a dish that brings everyone together and works perfectly for family gatherings, always leaving everyone satisfied.

❓ Frequently Asked Questions About Puerto Rican Arroz con Gandules

1. What is the best rice to use for arroz con gandules?

Long grain white rice is the best choice. It cooks up fluffy and separate, which is the perfect texture for this dish. Avoid short grain or sticky rice.

2. Can I make this recipe without annatto oil?

Yes, you can substitute with vegetable oil or olive oil. The annatto oil gives the rice its characteristic orange color and a mild earthy flavor, but the dish will still be delicious without it. You can also add a pinch of paprika for color.

3. How do I store leftover arroz con gandules?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth and warm it in the microwave or on the stovetop over low heat.

4. Can I freeze arroz con gandules?

Yes, this dish freezes well. Let it cool completely, then transfer it to a freezer safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

5. What can I serve with arroz con gandules?

This dish is often served alongside pernil (roasted pork shoulder), chicken, or fried pork chops. It also pairs well with a simple side salad or tostones (fried green plantains).

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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