This Arroz con Gandules Recipe captures the heart and soul of puerto rican cuisine!
This flavorful rice is a traditional puerto rican dish that holds a special place on the dinner table during christmas time, special occasions, or even a cozy weeknight dinner. Arroz con Gandules combines tender rice and green pigeon peas with the delicious kick of sofrito and sazon seasoning, resulting in a delicious flavor that makes this dish a true comfort food staple.
The simple steps in this recipe will help you create this Puerto Rican dish in under 45 minutes.
What Makes Arroz con Gandules Special?
This national dish of Puerto Rico is much more than a side dish for Puerto Ricans. It’s a staple of Puerto Rican household gatherings alongside dishes like Pavochon Recipe or Pernil, or it can sometimes be served as the main course.
Passed down from generation to generation, traditional puerto rican recipes like this bring a delicious taste of Puerto Rican food to any meal. with its mix of green pigeon peas, savory pork, and seasoned rice, it’s no wonder this Puerto Rican recipe is also popular in other parts of Latin America.
Now, let’s dive into this recipe for arroz con gandules.
Jump to:
🍽️Popular Puerto Rican Dishes
- Puerto Rican Style Turkey (Pavochon)
- Puerto Rican Picadillo (Spiced Beef)
- Flan de Coco (Coconut Flan)
- Orange Flan de Queso
🍽 Equipment You’ll Need
You'll need some simple, reliable tools to make the best Arroz con Gandules Puerto Rican Style. A large pot is best so you have enough room for the rice to expand. A heavy-bottomed pot, like a Dutch Oven is a good option because it helps distribute the heat evenly. At the same time, it prevents the rice from sticking and scorching, yet you can still get crispy crunchy bits at the bottom of the pot.
🥘Ingredients
These simple ingredients are flavorful and easy to find in any grocery store.
See the Printable recipe card at the bottom of this post for quantities
- OLIVE OIL — Although neutral oil is most commonly used in Arroz con Gandules, I use olive oil because its flavor and healthy features make it a great choice for this recipe.
- RICE (rinsed and ready) – I use long-grain white rice in this recipe - Medium-Grain rice is the most typical rice used in arroz con gandules. Still, I don't care for its texture, and it can be trickier to cook because medium-grain rice can become mushy, and you may end up with a mushy rice. Long-grain rice works excellently in this recipe because it is easier to cook and results in a delicious tender rice.
- PORK BELLY or TICK-CUT BACON (chopped into small pieces)
- SOFRITO (check out our simple and easy Puerto Rican sofrito Recipe for best results!)
- GREEN PIGEON PEAS (drained) - Pigeon peas have a slightly nutty flavor with a sweetness that adds a delightful flavor to this dish.
- TOMATO PASTE or TOMATO SAUCE – Some recipes call for achiote oil, made from annatto seeds simmered in oil to add color to the rice. For simplicity, I use a mix of tomato paste and store-bought Sazon in this recipe.
- CAPERS
- SPANISH OLIVES (sliced, with pimento for extra flavor)
- SALT & BLACK PEPPER
- CHICKEN STOCK – Chicken stock contributes to the savory flavor in this recipe, but you can use vegetable stock if you prefer)
- SAZON SEASONING or ADOBO SEASONING (these add that essential flavor that defines Puerto Rican cuisine). I used store-bought seasoning for convenience, but homemade is always best. Check out this great Homemade Sazon Recipe from my friend Neyssa on her fantastic website, Latina Mom Meals.
- BAY LEAVES
🥘Using Canned Green Pigeon Peas
While using dry pigeon peas is an option, canned Gandules is the most practical way to create this dish in no time.
📝How to Make Arroz con Gandules
If you are making this popular recipe for the first time, these step-by-step instructions have everything you need to make the perfect arroz con gandules recipe every time.
Heat it Up: In a large pan over medium-heat, heat the oil and add the chopped pork belly or bacon. Sizzle until it’s crispy, about 5 minutes. The fat rendered in this step helps to create the base for a flavorful rice.
Add the Base: Toss in the Sofrito and Rice.
Mix well.
Add the tomato paste (or Tomato Sauce), and the Sazon seasoning. Mix well so the flavors meld into a seasoned mixture. We want the rice to be well-coated and colored.
Add the remaining ingredients: Drained Green Pigeon Peas, Bay Leaves, Capers, Olives and Salt and Blak Pepper.
Mix well, then add the chicken stock.
Bring to Boil: Let the mixture boil, stirring occasionally to keep it from sticking to the bottom of the pan.
Simmer and Cover: Once boiling, lower the heat to medium-low heat, cover with the lid, and cook for 25-30 minutes or until the rice has absorbed the stock, creating that ideal fluffy texture.
Final Fluff: Fluff the rice gently with a fork before serving.
💡Last Tips
- Some recipes call for placing foil or, better yet, a Banana Leaf on top of the rice. I love the flavor of banana leaves, which adds an extra authenticity to this recipe. If you can find banana leaves, go for it!
- If you notice it needs more water or chicken both, add a bit before the cooking time is up to prevent the rice from becoming too dry.
🍲Storing suggestions
Store any leftovers in an airtight container and refrigerate for 3-4 days.
Making a big batch is convenient and easy to heat up for a quick weeknight dinner or lunch the next day. For the best results, reheat with a splash of water or broth to bring back that fluffy texture without drying out.
Whether you’re new to puerto rican cooking or a seasoned pro, I hope that you found this traditional recipe for arroz con gandules not only easy to make but so good you might call it your favorite recipe! 😊
Arroz con Gandules is such a classic puerto rican rice that every family who loves Puerto Rican dishes must try and include it in their recipe rotation. it’s like the flavor of Puerto Rico in every bite!
Bookmark this recipe and share it with friends — it’s too good to keep to yourself.
🍴What to Serve with Arroz con Gandules
Arroz con Gandules pairs perfectly with Pavochon (Puerto Rican Turkey) and a green salad with Palmitos and crunchy veggies like this Hearts of Palm Salad.
If you enjoyed this Puerto Rican Rice Recipe of ARROZ CON GANDULES, let us know with a comment or a 5-star review!
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Other Puerto Rican Recipes
Hungry for more? Here is a list of my favorite puerto rican recipes. This list of Puerto Rican recipes is our guide to savory dishes and desserts that define puerto rican food.
🍰 Desserts Pairing
📖 GET THE RECIPE! 🍽️
Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 cups of rice 1x
- Category: Side Dish
- Method: Cooking
- Cuisine: Puerto Rican
Description
Flavorful Arroz con Gandules recipe with rice, pigeon peas, and Puerto Rican spices. Perfect for a comforting, authentic taste of Puerto Rican cuisine! And just under 45 minutes to make.
Ingredients
- 1/4 cup Olive Oil
- 2 cups of Long-Grain Rice (rinsed and ready)
- 4 Strips of Pork Belly or Thick-Cut Bacon (chopped into small pieces)
- 1/2 cup Sofrito (from our Sofrito Recipe)
- 1 (15 oz) Can of Green Pigeon Peas (Gandules Verdes) (drained)
- 2 Tablespoons Tomato Paste or 1/3 Cup Tomato Sauce
- 1 Tablespoon Capers
- 10 Spanish Olives with pimento (sliced)
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 3 cups of Chicken Stock
- 1 packet of Sazon Seasoning or Adobo Seasoning
- 2 Bay Leaves.
Instructions
- In a large pan over medium-high heat, heat the olive oil and add the chopped pork belly or bacon. Sizzle until it’s crispy, about 5 minutes. The fat rendered in this step helps to create the base for a flavorful rice.
- Toss in the sofrito and rice and mix. Add the tomato paste (or tomato sauce) and sazon seasoning. Mix well so the flavors meld into a seasoned mixture. We want the rice to be well-coated and colored.
- Add the remaining ingredients: Drained green pigeon peas, bay leaves, capers, olives, salt, and black pepper. Mix well, then add the chicken stock.
- Let the mixture boil, stirring occasionally to keep it from sticking to the bottom of the pan.
- Once boiling, lower the heat to medium-low heat, cover with the lid, and cook for 25-30 minutes or until the rice has absorbed the stock, creating that ideal fluffy texture. If you notice it needs more water or chicken stock, add a bit before the cooming time is up to prevent the rice from becoming too dry.
- Fluff the rice gently with a fork before serving.
Notes
Storage Suggestions: Store any leftovers in an airthight container and refrigerate for 3-4 days.
Nisha says
Wonderful to know about this recipe, we also use pigeon peas in our cooking and love the flavor it imparts to any dish, I can't wait to try this recipe, it sounds so flavorful and delicious.
Juyali (ju-ja-lee) says
Yes! Please do let me know how it turned out for you. Thanks, Nisha! 🙂
Nicole Kendrick says
This looks absolutely amazing! I can't wait to make this. I have several beef, chicken, and pork recipes that would be perfect with it.
Juyali (ju-ja-lee) says
Yay! Do let me know how it went. This rice dish goes with so many main dishes. Thanks for trying it! 🙂
Claudia says
This Puerto Rican rice with pigeon peas turned out amazing! The combination of spices and the fluffy texture of the rice made it so satisfying. It’s definitely a keeper for family meals.
Juyali (ju-ja-lee) says
Wonderful! Agree, it's a great combo of flavor and texture. So happy your family enjoyed it. Thanks for sharing!
Liz says
Such an easy, yummy way to make rice. The whole family loved it!
Juyali (ju-ja-lee) says
I know! So tasty. Thanks for trying it! 🙂
Liz says
Such an easy, yummy way to make rice. The whole family loved it!
Juyali (ju-ja-lee) says
Yay! Happy you found the recipe easy to make and tasty. Making families happy with our recipes is what we aim for. 🙂
Nora says
Made this dish for the first time and it turned out perfectly! So flavorful and yummy!
Juyali (ju-ja-lee) says
So glad you liked the flavors! Thanks for trying our recipe! 🙂