Easy arroz con gandules recipe

Authentic Arroz con Gandules Recipe: Perfect Rice with Pigeon Peas

When it comes to Caribbean cuisine, few dishes are as iconic and beloved as Arroz con Gandules. This flavorful Puerto Rican rice dish, cooked with pigeon peas, spices, and often enriched with pork or ham, is a staple at family gatherings, celebrations, and holidays. It’s more than just a side dish; it’s a symbol of togetherness and cultural pride.

What is Arroz con Gandules?

Arroz con Gandules, or rice with pigeon peas, is a traditional Puerto Rican dish that blends fluffy rice, tender pigeon peas, and bold seasonings. Known for its vibrant flavor and versatility, it’s often served during Christmas, holidays, and special occasions. The dish is cooked with sofrito—a blend of onions, peppers, garlic, and herbs—and seasoned with Sazon, giving it its signature color and taste.

The History of Arroz con Gandules

Arroz con Gandules has its roots in Puerto Rico, where it is considered the national dish. However, variations of rice and pigeon peas can be found across the Caribbean and parts of Africa, reflecting the region’s rich history of cultural exchange.

Pigeon peas, known as gandules in Spanish, are thought to have originated in India and were introduced to Africa, the Caribbean, and Latin America through the transatlantic slave trade. Over time, these hearty legumes became a staple ingredient in many Caribbean kitchens, celebrated for their earthy flavor and versatility.

In Puerto Rico, Arroz con Gandules is traditionally cooked with sofrito, pork, chicken broth, and seasonings like Sazon. Similar versions can be found in the Dominican Republic, Cuba, and Jamaica, each with unique twists—some include coconut milk, while others highlight herbs like thyme or culantro.

Tips for Making the Best Arroz con Gandules

1. Rinse Your Rice: Even parboiled rice can be starchy. Rinse it thoroughly under cold water to prevent mushiness.
2. Season the Liquid Well: The broth or water should be highly seasoned before adding the rice, as this determines the final flavor.
3. Don’t Skip the Sofrito: This blend of onions, peppers, garlic, and herbs is the heart of the dish and shouldn’t be substituted.
4. Steam Properly: Once the liquid is absorbed, let the rice steam on low heat without lifting the lid. This step is crucial for fluffy, perfectly cooked grains.
5. Optional Banana Leaf: If you have access to banana leaves, laying a few on top of the rice while it steams adds a subtle aroma that enhances the dish.

How to Serve Arroz con Gandules

This dish is incredibly versatile and pairs beautifully with:

• Pernil (Roast Pork): A classic Puerto Rican pairing, especially during holidays.
• Oven Roasted Holiday Chuck (Roast Pork Alternative): Classic Puerto Rican flavors, without the pork.
• Grilled or Fried Chicken: A simple yet satisfying combination.
• Plantains: Serve with sweet maduros or crispy tostones for a perfect balance of flavors.
• Fresh Salad: A light salad with avocado adds a refreshing touch to the meal.

Frequently Asked Questions

Can I use canned pigeon peas for Arroz con Gandules?
Yes! Canned pigeon peas are a convenient option and work perfectly for this recipe. Be sure to drain and rinse them before adding them to the dish.

Final Thoughts

Arroz con Gandules is more than just a recipe; it’s a reflection of the Caribbean’s vibrant culinary traditions and history. Whether you’re making it for a holiday feast or a weeknight dinner, this dish is sure to bring warmth and flavor to your table. Try it tonight and experience the magic of Arroz con Gandules for yourself. And remember, every time you prepare it, you’re continuing a rich tradition that connects people across cultures and generations.

What’s the difference between arroz con gandules and Jamaican rice and peas?
While both dishes feature rice and pigeon peas, the seasonings and cooking techniques differ. Jamaican rice and peas often include coconut milk, thyme, and Scotch bonnet peppers, while Arroz con Gandules relies on sofrito, Sazon, and a savory broth for flavor.

Looking for more Puerto Rican classics? Check out my recipes for Pernil Inspired Chuck Roast and Tostones to complete your meal!

Print Recipe

Arroz Con Gandules

Course: Side Dish

Cuisine: puerto rican,

Keyword: puerto rican, rice, caribbean, side,

Ingredients

• 1 tbsp neutral oil avocado or olive oil works
• 1/3 cup sofrito store bought or homemade (recommended)
• 1 1/2 tsp Ham concentrate powder
• 1 1/2 tsp Sazón con achiote y culantro 
• 2 tbsp tomato paste
• 2 tbsp pimento stuffed olives whole or chopped
• 15 oz can of pigeon peas
• 3 cups Water
• 1 tbsp chicken boullion
• 1 tsp Oregano
• 2-3 bay leaves
• 2 cups parboiled rice
• 1 sprig of cilantro left whole, with stem and leaves
• 2-3 Banana leaf sheets

Instructions

• To make perfect arroz con gandules, start by rinsing the rice thoroughly under cold water. This step is essential, even for parboiled rice, as it helps remove excess starch and prevents the rice from becoming mushy.
• Heat your caldero or Dutch oven to medium heat. Add oil and sofrito. Stir constantly until the mixture is fragrant and tender but not browned, about 4 minutes.
• Stir in the ham concentrate powder (if, using) Sazon, tomato paste, and chicken bouillon. Mix well to combine the flavors.
• Add the drained 7 rinsed pigeon peas, oregano, bay leaves, and water or broth. Stir to combine. Add cilantro and/or olives if using.

  Bring the liquid to a boil and taste for salt. If needed, add another chicken bouillon cube. The liquid should be highly seasoned, as it will determine the final flavor of the rice.
• Once the mixture is boiling, add the rinsed and drained rice. Stir to ensure the rice is submerged and the pigeon peas are evenly distributed.
• Cover the pot and allow the rice to absorb all the visible liquid. Once most of the surface liquid is absorbed, stir the rice gently creating a dome shape. Lay the cilantro sprig on top of the dome. If using, lay a few sheets of banana leaf on top of the rice. Cover the pot again.
• Lower the heat to low and allow the rice to steam for 20-25 minutes. Avoid uncovering the pot during this time to ensure even cooking.
• Once all the liquid is absorbed, the rice should be fluffy and fully cooked. Remove the bay leaves and banana leaves (if used) before serving.

Notes

• Rinsing the rice is key to achieving perfect texture. Don’t skip this step!
• Adjust saltiness during the boiling stage, as this is your chance to ensure the rice is flavorful.
• The banana leaves add a subtle aroma, but they’re optional. If you don’t have them, the rice will still turn out delicious.
• To achieve a slight crispy layer of rice at the bottom (known as pegao), let the rice sit on low heat for a few extra minutes without stirring.

Serving Suggestions:

• Pair with roasted pork, grilled chicken, or fried plantains for a traditional Puerto Rican meal.
• Garnish with extra fresh cilantro or a squeeze of lime for a vibrant touch.
• Serve with a side of avocado slices or a fresh salad to balance the flavors.

Storage Tips:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or on the stovetop with a splash of water to revive the moisture.
• This dish freezes well for up to 1 month. Just defrost and reheat for a quick, flavorful side dish.