Arroz con Gandules (Rice with Pigeon Peas) Recipe

Introduction

Arroz con Gandules is a classic Puerto Rican dish featuring fragrant rice cooked with savory pigeon peas and vibrant seasonings. This comforting one-pot meal is packed with flavor and perfect as a hearty side or main course.

Ingredients

• 2 ¾ cups long grain parboiled rice, rinsed until water runs clear
• 1 tablespoon olive oil
• ⅓ cup green seasoning (or green sofrito)
• 2 packets (about 2 ½ teaspoons) Sazon seasoning (culantro y achiote)
• 1 (8-ounce) can tomato sauce
• ¼ cup fresh chopped cilantro
• 2 bay leaves (preferably fresh)
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Kosher salt & fresh ground black pepper, to taste
• 1 (15-ounce) can pigeon peas, liquid drained & rinsed
• 2 ½ cups chicken broth

Instructions

1. Step 1: Rinse the rice well under cold water until the water runs clear, then drain and set aside.
2. Step 2: Heat the olive oil in a large 5-quart caldero or Dutch oven over medium-high heat. Once hot, add the green seasoning or sofrito and sauté, stirring frequently, for 2–3 minutes.
3. Step 3: Stir in the Sazon seasoning, tomato sauce, chopped cilantro, bay leaves, oregano, garlic powder, onion powder, and salt and pepper to taste. Reduce heat to medium or medium-low and let simmer, stirring occasionally, for 2–3 minutes.
4. Step 4: Add the rinsed rice, pigeon peas, and chicken broth to the pot. Stir thoroughly to combine all ingredients.
5. Step 5: Cover the pot tightly by placing a sheet of foil over the surface of the rice and then the lid on top to trap the steam. Reduce heat to low.
6. Step 6: Let the rice cook gently on low heat for 30 minutes, or until the rice is tender and the liquid has been absorbed.
7. Step 7: Turn off the heat and allow the rice to rest, covered, for at least 10 minutes. Remove the lid and foil, then fluff the rice with a fork.
8. Step 8: Taste and adjust salt and pepper if needed. Serve immediately, garnished with extra chopped cilantro if desired. Enjoy as a side or main dish!

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Fresh green seasoning or sofrito really elevates the flavor—try making your own for the best results.
• Adding diced ham or roasted pork can make this dish heartier if desired.
• If you like a little heat, add a pinch of red pepper flakes or a diced chili to the sofrito.
• Make sure to cover the pot tightly with foil to trap steam and cook the rice evenly without drying out.

Storage

Store leftover arroz con gandules in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave with a splash of broth or water to restore moisture. Stir occasionally as it reheats to ensure even warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular long grain rice instead of parboiled rice?

Yes, you can use regular long grain rice, but cooking times and liquid amounts may vary slightly. Keep an eye on the rice as it cooks and adjust liquid if needed.

What is green seasoning or sofrito?

Green seasoning or sofrito is a blend of fresh herbs and aromatics commonly used in Puerto Rican cooking, typically including cilantro, garlic, onions, and peppers. It adds a fresh, vibrant flavor to dishes.

Arroz con Gandules (Rice with Pigeon Peas) Recipe

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★★★★★

4.8 from 149 reviews

• Author: Isabella
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Arroz con Gandules is a classic Puerto Rican one-pot dish featuring long grain parboiled rice cooked with flavorful pigeon peas, green seasoning, and aromatic spices. This comforting rice dish is infused with tomato sauce, bay leaves, and traditional Sazon seasoning for a rich, vibrant taste that pairs perfectly with any main course.

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Ingredients

Scale 1x2x3x

Rice and Peas

• 2 ¾ cups long grain parboiled rice, rinsed until water runs clear
• 1 (15-ounce) can pigeon peas, liquid drained & rinsed
• 2 ½ cups chicken broth

Seasonings & Flavorings

• 1 tablespoon olive oil
• ⅓ cup green seasoning (or green sofrito)
• 2 packets (about 2 ½ teaspoons) Sazon seasoning (culantro y achiote)
• 1 (8-ounce) can tomato sauce
• ¼ cup fresh chopped cilantro
• 2 bay leaves (preferably fresh)
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Kosher salt & fresh ground black pepper, to taste

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Instructions

1. Rinse the Rice: Rinse the long grain parboiled rice thoroughly under cold water until the water runs clear to remove excess starch, then drain and set aside.
2. Sauté the Seasoning: Heat olive oil in a large (about 5 quarts) caldero or Dutch oven over medium-high heat. Once hot, add the green seasoning or sofrito and sauté, stirring frequently, for 2 to 3 minutes to release its flavors.
3. Add the Spices and Tomato Sauce: Stir in the Sazon seasoning, tomato sauce, chopped cilantro, bay leaves, dried oregano, garlic powder, onion powder, and salt and pepper to taste. Reduce heat to medium or medium-low and let the mixture simmer while stirring occasionally for 2 to 3 minutes to meld flavors.
4. Combine Rice and Liquids: Add the rinsed rice, drained pigeon peas, and chicken broth to the pot. Stir everything thoroughly to fully incorporate all ingredients.
5. Cook the Rice: Cover the pot tightly with a sheet of foil and place the lid over it to trap steam and heat. Reduce heat to low and cook for about 30 minutes or until the rice is tender and all the liquid has been absorbed.
6. Rest and Fluff: Turn off the heat and let the rice sit undisturbed with the lid on for at least 10 minutes. Remove the foil and lid, then use a fork to fluff the rice gently. Taste and adjust seasoning with salt and pepper if needed.
7. Serve: Serve the arroz con gandules immediately, garnished with additional chopped cilantro if desired. It pairs wonderfully with a variety of main entrees for a complete meal. Enjoy!

Notes

• Ensure the rice is rinsed well to prevent it from becoming sticky.
• Using a tightly fitting lid along with foil helps trap steam and ensures even cooking.
• Green seasoning or sofrito can be homemade or store-bought for convenience.
• If you prefer a vegetarian option, substitute chicken broth with vegetable broth.
• Allowing the rice to rest after cooking enhances texture and flavor absorption.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Puerto Rican

Keywords: Arroz con Gandules, Puerto Rican rice, pigeon peas, traditional rice dish, one pot rice, Latin American cuisine