Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)
This recipe for Arroz Con Gandules is the one dish that captures the heart and soul of Puerto Rican cooking. It is made with savory rice, gandules (pigeon peas), and a delicious sofrito base, making it a favorite recipe for family gatherings, holidays, and Sunday dinners.
Arroz Con Gandules Recipe
Arroz con gandules is one of those recipes that fills every corner of your home with the most delicious aroma. And even though it is a proudly Puerto Rican dish, it has that same Latin flavor that I always use in my kitchen.
The combination of sofrito, tomato paste, and sazón is very similar to those wonderful flavors we also find in our Colombian Arroz Con Pollo (Chicken and Rice). This dish reminds me of family gatherings and Sunday dinners that bring everyone to the table to share great conversations and stories while listening to Latin music classics.
Today, I am sharing my version of this traditional dish – giving you tips and tricks so you can bring this Puerto Rican staple to life in your own home.
Ingredients For Making Arroz Con Gandules
Scroll down to the recipe card to see the complete list of ingredients.
- Oil. Used for sautéing the base ingredients that go into this rice dish. Use your favorite type of oil.
- Bacon. Using bacon is optional but it will elevate the flavor of the rice. Some people use cooked ham or pork meat.
- Sofrito. Non-negotiable for this recipe. It is the one ingredient that makes this rice so special. Use homemade sofrito or store-bought.
- Sazón. It’s a seasoning blend of different ingredients like garlic, coriander, and achiote. It not only adds flavor but a bright, rich color to the rice. Nowadays you can find it at most grocery stores but you can easily make it a home with my Homemade Sazón recipe.
- Seasonings. To make it as traditional as possible we’re also adding chicken bouillon and adobo (all-purpose seasoning) for added flavor. Just like sazón, you can also find adobo in the Latin section of most grocery stores. There are different types of adobo, the one that comes with pepper (the most popular), without pepper, and with cumin, which is the one I usually use.
- Tomato sauce. It also adds color and a delicious tomato flavor.
- Olives. Green olives to be more exact. I love adding them because they add flavor, however, since not everyone is a fan, I add them whole so they are easier to pick out.
- Gandules secos (dry pigeon peas).The star of the show. They are small beans that have a nutty flavor and are a staple of Puerto Rican cooking. You can find them fresh, dried, frozen, or canned, which is how we will use them in this recipe.
- Rice. The traditional brand of rice used in Puerto Rico is “Arroz Rico”, which is a medium-grain white rice. I use whatever brand I can find at the store and to be 100% transparent, I have also made this recipe with long-grain white rice with great results.
- Water. To rinse and cook the rice.
- Salt. Given the amount of sodium that comes with the bacon, sazón, adobo, and chicken bouillon, we’ll only add it to taste and if we feel it needs it.
Everyone has their own way of making arroz con gandules adding a few personal touches passed down from family members or loved ones. But trust me when I say that making it is a lot easier than you may have heard.
How To Make Arroz Con Gandules
Scroll down to the recipe card to see detailed step-by-step instructions.
- Heat the oil and cook the bacon until crispy. Then add the sofrito, sazón, chicken bouillon, adobo, tomato sauce, and olives. Stir to combine.
- Add the water, the gandules, and the rice. Taste for seasoning and add salt, if needed.
- Cover, bring to a boil, and simmer until most of the liquid has been absorbed and the rice, gandules, and olives rise to the top.
- Stir once again, cover, reduce the heat to low, and cook for 25-30 minutes or until all of the liquid is absorbed and the rice is fully cooked.
- Remove from the heat and let it rest for 10 minutes. Stir the rice and garnish with chopped cilantro.
Watch the Video
Tips For Success
- Rinse the rice. I have to confess that I am one of those people who never rinses their rice. I don’t find it necessary, especially when using enriched long-grain rice, and I make perfect rice every time. However, for this recipe, you need to rinse the rice to get the best results. Trust me, I learned this lesson the hard way, and now I always rinse it every time I make this recipe.
- Let the rice absorb most of the liquid before cooking it on low. As opposed to regular rice, which you cook on low from the get-go, when making arroz con gandules you need to let most of the liquid get absorbed at a higher temperature (medium-high) before setting it to low. This not only prevents the rice from being mushy but it also gives you a wonderful pegao (cucayo in some parts of Colombia), which is that crispy layer that sticks to the bottom of the pot, a delicacy for most Latinos! 😄
- Drain and rinse the canned gandules. We want this rice to be as fluffy as possible, so adding any extra liquid will give you the opposite result.
- Leave the oil rendered by the cooked bacon. I know that bacon can render quite a bit of oil when cooked, which is why you usually toss it. However, it will give this arroz con gandules the most amazing flavor. Healthy? Not really. Delicious? Absolutely!
Frequently Asked Questions
What are gandules?
They are beans called “pigeon peas” in English and are found in the Caribbean, Africa, Southeast Asia, and India. They are small with a delicious nutty flavor and can be found fresh, dried, frozen, or canned, which is how I usually get them at the grocery store.
Can I substitute gandules with regular beans?
Yes, you can. Since they have a similar taste and texture, you can easily substitute them with cranberry, kidney, pinto, or black beans. But in that case, the name of the recipe won’t be “arroz con gandules” but “arroz con…” whatever beans you are using. 😉
Do I need a caldero to make arroz con gandules?
Many people will say yes, but I firmly say no. A caldero is very similar to a Dutch oven that is widely used in Latin America because of its cooking capacity and versatility. It also makes the rice stick to the bottom giving you that delicious crispy pegao or cucayo. However, I don’t own caldero, and given the size of my tiny kitchen, I will probably never own one. I make my arroz con gandules using a regular Dutch oven or a large skillet or pan and it still comes out amazing.
What type of rice do I need to make arroz con gandules?
Medium-grain white rice. The most popular brand in Puerto Rico is “Arroz Rico” but any brand will do. I usually use whatever brand of medium-grain rice I can find at the grocery store. I have also made this recipe with long-grain rice and it still comes out great.
How can I store arroz con gandules?
Any leftover arroz con gandules can be refrigerated in an airtight container for up to 5 days.
Reheat it in the microwave with a little water to add moisture since the refrigerator tends to dry it out a bit. I usually just place an ice cube on top while it is reheating.
Did you know that you can also freeze it? Place the cooled rice in an airtight container or resealable bag and freeze for up to 3 months. Then let it thaw in the refrigerator overnight before reheating.
Tools For Making Arroz Con Gandules
- Caldero: This is the traditional caldero used in many Latin American kitchens.
- Dutch Oven: A caldero is not your only option for making arroz con gandules. This Dutch oven is also a great alternative to use for its size and versatility.
- Large Skillet With Lid: This is what I usually use to make my arroz con gandules. It’s the skillet I use the most and it works perfectly for this recipe.
More Delicious Rice Recipes
- Colombian Arroz Con Pollo (Chicken and Rice)
- Colombian Fried Rice
- Colombian Arroz Con Coco (Coconut Rice)
- Arroz Atollado (Colombian Sticky Rice)
- 30-Minute Arroz Con Camarones (Shrimp and Rice)
- Cilantro Lime Rice
- Rice With Peas And Carrots
- Basic Rice Recipe
Did you make this recipe?
Let us know what you think by leaving a rating and a comment! This helps our page to grow and keep offering you free, top-quality recipes. ⭐️⭐️⭐️⭐️⭐️
Arroz Con Gandules (Puerto Rican Rice and Pigeon Peas)
Ingredients
- 1 tbsp oil
- ¾ cup (170 g) chopped bacon (about 4-5 slices)
- ¼ cup (4 oz) sofrito
- 1 packet of Sazón Goya con Achiote or homemade sazón
- 1 tsp adobo
- 1 chicken bouillon
- ½ cup (4 oz) tomato sauce
- ¼ cup (50 g) green olives (optional)
- 3 cups (708 ml) water
- 1 can (439 g) gandules secos (dry pigeon peas) (drained and rinsed)
- 2 cups (450 g) medium-grain white rice (rinsed)
- Salt to taste (if needed)
- Chopped fresh cilantro to taste (for garnishing)
Instructions
- Heat the oil in a caldero, Dutch oven, or large deep pan or skillet over medium-high heat. Add the bacon and cook until crispy.
- Add the sofrito, sazón, adobo, chicken bouillon, tomato sauce, and olives and stir.
- Add the water, the gandules, and the rice. Taste for seasoning and add salt to taste if you think it needs it.
- Stir to distribute evenly. Cover and let it simmer until most of the visible liquid is absorbed and the rice, the gandules, and the olives rise to the top.
- Stir it again, cover, set the burner to low, and cook for 25-30 minutes or until all of the liquid is fully absorbed and the rice is cooked.
- Remove the rice from the heat and let it rest for 10 minutes. Stir and serve with chopped fresh cilantro.
Notes
- Rinse the rice with cold water for best results.
- Drain and rinse the canned gandules before adding them so the rice doesn’t come out mushy.
- Taste the liquid for seasoning and add salt to taste if needed before cooking the rice. Given the amount of sodium found in the bacon, sazón, adobo, and chicken bouillon, you may need just a tiny amount or none at all.
- Store any leftover rice in the refrigerator in an airtight container for up to 5 days. Reheat it in the microwave with a tiny amount of water since the fridge tends to dry it out (I usually place an ice cube on top).
- Freeze the cooled rice in an airtight container or resealable bag for up to 3 months. Thaw it out in the refrigerator overnight before reheating.
