If you’ve ever craved an authentic, comforting Puerto Rican rice dish that bursts with flavor and tradition, you’re in for a treat! I’m excited to share my go-to Puerto Rican Arroz Con Gandules Recipe—a hearty blend of rice, pigeon peas, and aromatic seasonings that always delivers on taste. Whether you’re a seasoned cook or trying this classic for the first time, you’ll find that this recipe is as approachable as it is delicious. Let’s dive in and bring a little Puerto Rican warmth to your kitchen!
Why You’ll Love This Recipe
- Authentic Flavor: This arroz con gandules is packed with traditional seasonings and the subtle tang of olives, giving you that true Puerto Rican taste in every bite.
- Comfort in a Pot: It’s the kind of dish that warms you up and satisfies, perfect for family dinners or festive gatherings.
- Simple Ingredients: Using staples like sofrito, sazon, and pigeon peas means you can whip this up with pantry essentials or find them easily at Latin markets.
- Great for All Levels: Whether you’re a newbie or a kitchen pro, this recipe walks you through every step for success — even if you’ve struggled with rice dishes before.
Ingredients You’ll Need
The magic of Puerto Rican Arroz Con Gandules Recipe comes from its perfect harmony of ingredients – from the smokiness of bacon to the aromatic notes of sofrito and the richness of pigeon peas. Here’s what you’ll want on hand to make this dish shine, plus some tips on choosing the best versions for your kitchen.
- Bacon or Ham: I love adding bacon for that crispy, smoky flavor, but you can skip it or go with ham for a different twist.
- Oil (Vegetable, Olive, or Achiote): Achiote oil adds a beautiful color and subtle earthiness, but olive or vegetable oil works just fine if that’s what you have.
- Gandules (Pigeon Peas): Canned or frozen works; just make sure to drain the peas well to avoid soggy rice.
- Tomato Sauce: Adds body and a slight tang; a key player in the sauce base.
- Green Olives or Capers: For that salty, briny pop – choose your favorite or use a mix.
- Sofrito: The flavor backbone made of peppers, onions, garlic, and herbs; store-bought is great if you’re short on time.
- Salt and Seasonings (Adobo, Sazon con Culantro y Achiote, Black Pepper, Cumin): These spices make all the difference for that authentic, layered taste.
- Water or Chicken Broth: Using broth gives the rice extra flavor, but water works perfectly too.
- Medium Grain White Rice (Arroz Rico): Rinsed thoroughly for the ideal texture and to avoid clumpiness.
Variations
I like to switch things up depending on the occasion or what’s in my pantry, and this Puerto Rican Arroz Con Gandules Recipe is super flexible. Don’t be shy about making it your own!
- Vegetarian Version: Skip the bacon or ham and use extra olive oil or achiote oil to keep that rich flavor without the meat.
- Extra Veggies: I’ve tossed in diced bell peppers or corn for some sweetness and crunch, and it always gets rave reviews from the family.
- Spicy Kick: Add some chopped fresh chili or a pinch of cayenne if you enjoy a bit of heat; it adds a nice warmth without overpowering the dish.
- Use Long Grain Rice: If medium grain isn’t available, long grain is the next best choice, but avoid short grain unless you want a stickier texture.
How to Make Puerto Rican Arroz Con Gandules Recipe
Step 1: Crisp Up Your Bacon or Ham and Begin the Sofrito Base
Start by heating your heavy-bottomed pot or caldero over medium heat. I like to cook the bacon or ham slices slowly until they’re crispy because those drippings add so much flavor to your base. Once crisp, take the meat out, leaving the fat behind. If you’re skipping meat, pour in your oil to warm it up before the next steps. This little first step sets the tone for the entire dish, so don’t rush it!
Step 2: Combine Your Flavorful Ingredients
Add the gandules, tomato sauce, green olives (or capers), sofrito, salt, adobo, sazon, black pepper, and cumin to the pot. Stir everything thoroughly to mix those amazing aromas. This is when the kitchen starts smelling like a Puerto Rican kitchen should—rich, savory, and inviting!
Step 3: Bring It All to a Boil and Add the Rice
Pour in your water or chicken broth and crank up the heat to bring everything to a rolling boil. Once boiling, add your rinsed rice and give it a gentle stir to submerge the rice evenly among the pigeon peas and sauce. This step is key to make sure every grain cooks evenly, so don’t skip rinsing the rice beforehand—it really saves you from clumpy rice disasters!
Step 4: Simmer and Let the Magic Happen
Reduce your heat to medium-low and cover the pot. Cooking time is about 25 minutes. You can add the crispy bacon or ham back in at this point if you’d like it dispersed throughout. Traditional cooks sometimes cover the pot with banana or plantain leaves to trap steam and infuse a subtle earthy aroma, which is a neat trick if you want to impress guests. Otherwise, a tight-fitting lid works just fine!
Step 5: (Optional) Midway Stirring—Use Caution!
About halfway through, you may choose to gently fold the rice from the bottom to the top. This is a debated move in Puerto Rican kitchens! Many swear by not stirring at all, to get that coveted “pegao”—the crispy, golden rice layer at the bottom that everyone loves. I’ve found that a single gentle stir helps cook the rice more evenly. Just don’t overdo it or you’ll lose that crispy layer and end up with mushy rice.
Step 6: Let It Rest and Fluff
Once the rice looks tender and the liquid has been absorbed, remove the pot from heat and let it sit, still covered, for 10 minutes. This “steaming” phase is essential—it finishes cooking the rice gently and lets flavor meld. After about 30 minutes, lift the lid, fluff your arroz con gandules gently, and it’s ready to serve.
Pro Tips for Making Puerto Rican Arroz Con Gandules Recipe
- Rinse Your Rice Thoroughly: This quick rinse removes excess starch and helps prevent clumping so your grains stay fluffy.
- Use a Heavy-Bottomed Pot or Caldero: It distributes heat evenly and helps develop that precious “pegao” layer without burning.
- One Stir Limit: If you do stir midway, only do it once to avoid mushy rice and keep the crispy bottom intact.
- Tight Fitting Lid is Crucial: I learned the hard way that a loose lid lets steam escape, resulting in drier rice.
How to Serve Puerto Rican Arroz Con Gandules Recipe
Garnishes
I usually garnish my arroz con gandules with a sprinkle of fresh chopped cilantro or chopped scallions for a burst of color and fresh aroma. Sometimes a wedge of lime on the side adds a nice zesty brightness that balances the flavors beautifully. If you’re feeling festive, a few fried plantain slices also make a lovely, crunchy companion.
Side Dishes
This dish pairs wonderfully with roast pork (pernil) or grilled chicken, making it a robust meal for any occasion. I also love serving it alongside a crisp green salad or simple avocado slices to cut through the richness of the rice. And don’t forget to have some tropical fruit like pineapple on hand for a touch of sweetness after the meal.
Creative Ways to Present
For holiday dinners or special events, I like to serve arroz con gandules molded into small domes using a bowl or rice mold – it looks elegant and keeps portions neat. Adding a banana leaf beneath adds a festive Caribbean vibe. You can also layer it in a casserole dish topped with the crispy bacon bits for a family-style presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 5 days. I always spread the rice out to cool slightly before storing to avoid sogginess. When reheating, adding a splash of water and covering the container helps maintain moisture and fluffiness.
Freezing
If you want to freeze your arroz con gandules, let it cool completely, then transfer it into a freezer-safe container. I’ve found it freezes nicely for up to 3 months. When thawing, it’s best to move it to the fridge overnight to keep the texture intact.
Reheating
To reheat, microwave the rice with a teaspoon or two of water in short intervals, fluffing between each, or warm it gently on the stovetop with a bit of broth or water. This keeps the grains from drying out while reviving the aroma and flavor.
FAQs
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Can I make this Puerto Rican Arroz Con Gandules Recipe without sofrito?
While sofrito is key to achieving authentic flavor, if you don’t have it on hand, you can substitute with a mix of finely chopped onions, garlic, bell peppers, and a touch of cilantro. However, I recommend having store-bought sofrito or making a batch ahead since it really elevates the dish.
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What kind of rice is best for arroz con gandules?
Medium grain rice is traditional and ideal for this recipe because it absorbs flavors well while staying fluffy. If you can’t find medium grain, long grain rice is a good alternative, but try to avoid short grain rice as it tends to be stickier and less fluffy.
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How do I get the crispy “pegao” layer without burning the rice?
The key is using a heavy-bottomed pot with a tight lid, cooking on low heat during the simmering phase, and limiting stirring. This allows a thin, golden crust to form evenly. If you over-stir or cook on high heat, the rice can burn instead of creating the perfect “pegao”.
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Can I use dried gandules instead of canned or frozen?
You can, but dried gandules require soaking overnight and longer cooking time. For convenience and reliable texture, I highly recommend using canned or frozen gandules which are already cooked and ready to go.
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Is there a substitute for the Sazon con culantro y achiote seasoning?
If you don’t have Sazon con culantro y achiote, you can use a combination of garlic powder, onion powder, ground coriander, and a tiny pinch of annatto powder or paprika for color. Homemade sazon seasoning works just as well and is easy to mix!
Final Thoughts
This Puerto Rican Arroz Con Gandules Recipe holds a special place in my heart because it always brings people together around the table. From the first time I tried cooking it for my family to now making it on special occasions, it never fails to impress with its rich flavors and comforting vibe. I can’t wait for you to try it too—you’re going to love how easy it is to create a classic Caribbean dish that feels like a warm hug in every bite!
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Puerto Rican Arroz Con Gandules Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Puerto Rican
Description
Arroz Con Gandules is a traditional Puerto Rican dish featuring flavorful medium grain rice cooked with pigeon peas, sofrito, tomato sauce, and a blend of seasonings. This vibrant one-pot meal is enhanced with optional bacon or ham for added richness and is known for its deliciously tender rice and a crispy layer called ‘pegao’ at the bottom of the pot.
Ingredients
Meat and Oils
- 4 slices bacon or ham, optional
- 2 tablespoons oil (vegetable oil, olive oil, or achiote oil)
Main Ingredients
- 1 cup canned gandules (pigeon peas) or frozen, drained
- 3/4 cup tomato sauce
- 1/2 cup green olives, sliced or whole, or capers
- 1/4 cup sofrito, thawed if using store-bought frozen sofrito
Seasonings
- 1 1/2 teaspoons salt
- 1 teaspoon adobo seasoning
- 1/2 packet Sazon con culantro y achiote, or 1 teaspoon homemade sazon seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
Liquids and Rice
- 3 1/2 cups water or chicken broth
- 2 1/2 cups arroz Rico, medium grain white rice, rinsed
Instructions
- Cook the Meat: Heat a large heavy-bottomed pot such as a dutch oven or caldero over medium heat. Slowly cook the bacon or ham slices until crispy. Remove the cooked meat from the pot and set aside, leaving the drippings in the pot. If not using meat, add the chosen oil to the pot before moving to the next step.
- Combine Ingredients: Add the gandules (pigeon peas), tomato sauce, green olives, sofrito, salt, adobo seasoning, sazon, black pepper, and ground cumin to the pot. Stir well to fully combine all ingredients and allow the mixture to release a fragrant aroma.
- Add Liquid and Bring to Boil: Pour in the water or chicken broth and bring the mixture to a boil over high heat. Once boiling, add the rinsed rice, stirring carefully to submerge the rice and evenly distribute the pigeon peas throughout the mixture.
- Cook the Rice: Reduce the heat to medium-low, cover the pot tightly, and let the rice cook for about 25 minutes. Optionally, add the ham or bacon back into the pot now or before serving. For a traditional touch, cover the pot with a banana or plantain leaf to trap steam and add an earthy aroma, though a tight-fitting lid works well too.
- Midway Stirring (Optional): About halfway through cooking, carefully remove the lid and fold the rice gently from the bottom upwards just once to promote even cooking, taking care not to disturb the crispy layer (pegao) forming at the bottom. Avoid excessive stirring to prevent mushy rice.
- Let the Rice Steam: After 25 minutes of simmering, remove the pot from heat and let it sit covered for an additional 10 minutes to steam and allow any remaining liquid to be absorbed fully.
- Fluff and Serve: Remove the lid, fluff the rice gently with a fork, and serve warm, enjoying the balance of tender rice and flavorful pigeon peas accented with savory seasonings.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat by adding 2 teaspoons of water to the rice, stirring, and microwaving for 1 minute as needed.
- Freezing: Cool the arroz con gandules completely, then transfer to an airtight freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Rinse the Rice: Rinse the medium grain rice under cold water using a fine mesh sieve to remove excess starch, helping achieve perfectly cooked, non-sticky rice.
- Rice Type: Medium grain rice is traditional for this dish. If unavailable, long grain rice is an acceptable substitute; avoid short grain rice as it results in overly sticky rice.
- Stirring: Limit stirring during cooking to avoid mushy texture and to preserve the coveted crispy bottom layer (pegao). Stir only when adding rice and optionally once halfway through cooking.
- Lid: Use a tight-fitting lid or cover the pot with foil to trap steam, ensuring evenly cooked rice with proper texture.
- Capers: If preferred, add a couple of tablespoons of capers (without juice) in place of or alongside olives when combining ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
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