arroz gandules puerto rican recipe

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

Arroz con Gandules, also known as Puerto Rican rice with pigeon peas, is a staple dish in my household. I first discovered this recipe when I was visiting my friend’s family in San Juan, Puerto Rico.

The aroma of sautéed onions and garlic wafting through the kitchen, followed by the rich flavors of the rice and pigeon peas, left me hooked. This dish is not only a taste sensation but also a sensory experience, transporting me to the vibrant culture of Puerto Rico.

As I cook Arroz con Gandules for my family, I feel like I’m sharing a part of myself and my heritage with them. My kids love helping me prepare the ingredients, from measuring out the rice to stirring in the pigeon peas.

The best part is seeing them devour this dish with such enthusiasm. What I love most about Arroz con Gandules is that it’s incredibly versatile – whether it’s a weeknight dinner or a special occasion, this dish never fails to impress.

And let’s not forget about the health benefits: this recipe is packed with fiber, protein, and complex carbohydrates, making it a nutritious choice for our family meals.

Arroz con Gandules

4.8 from 840 votes

Arroz con gandules is a classic Puerto Rican rice and pigeon pea dish, often served during holidays and family gatherings. It features fluffy rice cooked with sofrito, annatto oil, and tender pigeon peas for a savory and aromatic side dish.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

Main Ingredients

2 cups medium-grain rice
1 can (15 oz) gandules (pigeon peas), drained and rinsed
2 cups water
1 cup chicken broth
3 tablespoons annatto oil (achiote oil)
2 tablespoons olive oil
1/2 cup sofrito
1 packet (about 1/4 oz) sazon seasoning with annatto
1 teaspoon adobo seasoning
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup pitted green olives (optional)
Salt to taste

For the Sofrito

1/2 green bell pepper, seeded
1/2 red bell pepper, seeded
1 medium yellow onion
4 cloves garlic
1/4 cup fresh cilantro
1/4 cup fresh culantro (recao) or more cilantro
1 tablespoon olive oil

👨‍🍳Directions

1Prepare the sofrito by roughly chopping the green and red bell peppers, onion, garlic, cilantro, and culantro.
2Place them in a blender or food processor with 1 tablespoon of olive oil and pulse until a thick, chunky paste forms.
3This fresh sofrito can be stored in the refrigerator for up to a week.
4Heat the annatto oil and olive oil in a caldero or heavy-bottomed pot over medium heat.
5Add the sofrito and cook for 2 to 3 minutes, stirring frequently, until the mixture becomes fragrant and the raw onion smell fades.
6Stir in the sazon seasoning, adobo seasoning, dried oregano, and bay leaf, cooking for another minute.
7Add the drained gandules and green olives if using, stirring to coat them evenly with the sofrito mixture.
8Pour in the water and chicken broth, then bring the liquid to a boil over high heat.
9Once boiling, add the rice and stir gently to combine, ensuring the rice is evenly distributed.
10Taste the liquid and add salt if needed, keeping in mind the seasonings already contain salt.
11Reduce the heat to low, cover the pot tightly with a lid, and cook for 20 to 25 minutes.
12Do not lift the lid during this time.
13The rice is done when it is tender and has absorbed all the liquid, and you will see steam holes forming on the surface.
14Remove the pot from the heat and let it sit covered for 5 minutes.
15Then, fluff the rice with a fork, gently incorporating the gandules.
16For a crispy bottom crust, let the rice rest uncovered for a few minutes before serving.

🔧Equipment

Caldero or heavy-bottomed pot with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Blender or food processor (for sofrito)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 58g🥦Dietary Fiber: 4g🍬Sugars: 2g🥩Protein: 9g

📝Notes

For authentic flavor, use a caldero, a traditional Spanish cast iron pot. If you cannot find annatto oil, make it by heating 1/4 cup of vegetable oil with 2 tablespoons of annatto seeds until the oil turns deep orange, then strain out the seeds. The pegao, or crispy rice at the bottom, is a prized part of this dish; to achieve it, cook the rice on low heat and do not stir it after covering.

Watch Video Of How Arroz con Gandules Works

Arroz con Gandules is always a good idea for any occasion – whether it’s a weeknight dinner or a special event.

This versatile dish never fails to impress my family members who are always eager to devour it.

My kids love helping me prepare this recipe from start to finish – measuring out ingredients to stirring in the final touches.

❓ Frequently Asked Questions About Arroz con Gandules

Q: What is Arroz con Gandules?

Arroz con Gandules is a traditional Puerto Rican dish made with rice and pigeon peas.

Q: What are the key ingredients in Arroz con Gandules?

The key ingredients include long grain rice, pigeon peas, onion, garlic, chicken broth, tomato paste, saffron threads, salt and pepper.

Q: How do you make Arroz con Gandules?

To make Arroz con Gandules, sauté onions and garlic in olive oil until softened. Then add pigeon peas and cook until they start to break down. Next, add chicken broth and tomato paste and stir well.

Q: Can I make Arroz con Gandules ahead of time?

Yes, you can make Arroz con Gandules ahead of time by cooking the rice mixture in advance and refrigerating it until ready to serve.

Q: Is Arroz con Gandules suitable for vegetarians?

No, Arroz con Gandules contains chicken broth which makes it unsuitable for vegetarians.

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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