Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)

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.

5 from 11 votes

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Course: Side Dish

Cuisine: Puerto Rican

Keyword: arroz con gandules recipe puerto rican style, authentic arroz con gandules recipe, best arroz con gandules recipe, puerto rican arroz con gandules recipe, recipe for arroz con gandules

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: cups of rice

Calories: 764kcal

Author: Juyali (ju-ja-lee)

Ingredients

1/4 Cup Olive Oil
2 Cups Long-Grain Rice rinsed and drained
4 Strips of Pork Belly or Thick-Cut Bacon chopped into small pieces
1/2 Cup Sofrito from our Sofrito Recipe
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 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.

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Notes

Storage Suggestions: Store any leftovers in an airthight container and refrigerate for 3-4 days.

Nutrition