Arroz con gandules is Puerto Rico’s beloved rice with pigeon peas, a staple at family gatherings and holiday tables. Sofrito gives the pot its fresh, savory backbone.
Pork, tomato sauce, olives, oregano, and cumin flavor the rice as it steams. The goal is a well-seasoned pot with distinct, fluffy grains.
After the stock comes to a boil, scrape the bottom once, cover tightly, and avoid stirring while the rice cooks.
Serving Suggestions
Serve with roasted pork, grilled chicken, fried plantains, avocado, or a crisp cabbage salad.
Recipe Notes
Refrigerate leftovers for up to 3 days and reheat covered with a splash of water. Sofrito can be made ahead and frozen in small portions.
Puerto Rican Arroz con Gandules
Seasoned Puerto Rican rice with pigeon peas, sofrito, tomato, olives, and tender pieces of pork.
Ingredients
Equipment
Method
Make the Flavor Base:
- Heat the oil in a heavy pot over medium heat. Cook the salt pork or bacon until lightly browned.
- Add the sofrito and cook for 3 minutes. Stir in the tomato sauce, oregano, cumin, bay leaf, salt, and pepper.
Add the Rice:
- Stir in the rinsed rice and cook for 2 minutes to coat the grains.
- Add the pigeon peas and hot stock. Bring to a full boil, then scrape the bottom once so nothing sticks.
Steam and Finish:
- Cover tightly, reduce the heat to low, and cook for 20 minutes.
- Turn off the heat and rest covered for 10 minutes. Fluff gently with a fork, fold in the olives, and serve.
Nutrition
Notes
- Do not stir the rice during the covered cooking time or it can turn sticky.
- For a vegetarian version, replace the pork with extra olive oil and use vegetable stock.
