Written by Sophia Rios and images from Sedanos and The Cutest Little House in Town

Arroz Con Gandules Puertorriqueno (Puerto Rican Rice with Pigeon Peas) is a traditional holiday dish that Puerto Ricans usually serve for special occasions. This dish contains a staple of Puerto Rican Cuisine, the aromatic Latin-Caribbean sauce, and sofrito. This recipe will teach you how to perfect the sauce as well as the rice and gandule ratio. Arroz Con Gandules can include a multitude of meats such as pork, beef, and even salmon. But for the most simplistic ready-to-go recipe, the main focus will be on the rice and sofrito.  

The best pot to use for this dish would be a caldero, however, any stew pot should do just fine. 

Ingredients:

1 tablespoon olive oil 

1/3 cup sofrito (requires blender/food processor) 

1 head garlic, peeled 

2 medium onions, peeled 

1 red bell pepper, stemmed and seeded 

2 green bell peppers, stemmed and seeded 

2 large tomatoes 

1 bunch of cilantro leaves 

1/2 bunch of fresh parsley leaves 

The remainder can be frozen for later use 

3 cups water or low-sodium chicken broth 

1 ½ tsp sazón con achiote  

2 tbsp tomato paste or 1/3 cup tomato sauce 

1 cube chicken bouillon 

1 teaspoon dried Italian seasoning or oregano 

1/4 cup fresh cilantro 

2 tablespoons pimento stuffed olives (optional) 

15-ounce can of Pigeon Peas (Gandules), drained and rinsed 

2 cups parboiled rice 

Below are the instructions (step-by-step). 

First, Heat your caldero (pot) to medium heat and throw in your olive oil and sofrito. Keep stirring until the sauce is fragrant, but not browned. This should take about 4 minutes. 

Add in your Sazon seasoning, chicken bouillon, and tomato paste/sauce. Stir the mixture together to combine. 

Throw in your drained can of pigeon peas, oregano, and water/broth. You can add cilantro, olives, or both if preferred. Stir this mixture and allow the liquid to come to a boiling point. Taste and determine if the mixture requires salt or another bouillon cube. 

 Be sure that this mixture is exact and to your liking, as it will determine the final taste and seasoning of the dish altogether. 

Once you are sure that the mixture is boiling and to your taste, add in your once to twice-rinsed parboiled rice. Stir it in with the mixture and make sure the rice is fully saturated so it can cook evenly throughout. 

Cover the pot and allow the rice to absorb all the liquid. Once the visible liquid on top is absorbed, stir the rice and try to prevent burning. 

Turn the stove to low heat and let your rice steam for another 20 minutes or so.  

At this point, your rice should be fluffy and well-cooked! 

Keep in mind that this recipe is good to freeze and keep for another day. 

Arroz Con Gandules is a fantastic side dish to any meat such as pork chops, steak, and chicken. Enjoy having a taste of the Caribbean with this exciting ethnic dish.