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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
