Arroz con Gandules Puerto Rican

Arroz con gandules is the rice dish I grew up eating every holiday in my abuela’s kitchen in San Juan. Just one pot fills the whole house with the aroma of sofrito and spices as it cooks. The best part is always the pegao the crispy bottom that everyone fights for at the table.

I remember the first time my kids asked for seconds of arroz con gandules on Three Kings Day. They now remind me every December to start prepping early so we never go without.

Ingredients

• Medium grain rice: This rice gives the classic fluffy but slightly sticky texture Puerto Rican rice is famous for Choose a quality brand labeled medium grain for best results
• Pigeon peas: Gandules are small green legumes with a nutty flavor Use canned for convenience or frozen for brightness Always drain and rinse canned peas before adding
• Green olives: These add salty tang and are usually stuffed with pimientos Choose jars with firm unbroken olives If you prefer capers they work well too
• Oil: Use vegetable olive or avocado oil for sautéing You can make or buy achiote oil for a boost of color and earthiness
• Sofrito: A blend of tomatoes onions peppers cilantro and garlic Make a big batch at home for the best flavor or use refrigerated deli sofrito
• Sazon: Mix with culantro and achiote or use a store mix This seasoning gives the rice its gold color and deep savory taste
• Adobo: A mix of salt garlic oregano and black pepper Season the rice layers for even flavor throughout
• Tomato sauce: Adds richness and binds the flavors Pick a brand with simple ingredients and no added sugar
• Black pepper and cumin powder: These round out the dish with a touch of warmth Look for preground cumin for quick use or toast and grind whole seeds for even more aroma

Step-by-Step Instructions

Rinse the Rice:

Rinse the rice under cold running water in a fine mesh sieve until the water runs clear This removes excess starch and prevents stickiness Let the rice drain while you prep other ingredients

Prepare the Sofrito Base:

Heat oil over medium in a heavy pot or traditional caldero Add several spoonfuls of sofrito Cook for about 3 to 5 minutes stirring often until fragrant and the onions soften This is your flavor foundation so be patient

Toast the Spices and Tomato:

Add tomato sauce Sazon Adobo black pepper and cumin Stir well and let the mixture sizzle for 1 minute for the spices to bloom and deepen in flavor

Add the Gandules and Olives:

Stir in drained pigeon peas and green olives Turn the heat down to medium low and cook for 2 to 3 minutes to let the flavors combine

Add Water and Rice:

Measure water carefully and pour it into the pot Gently add the drained rice Use a spoon to distribute it evenly but do not stir too much Check the water level It should just cover the rice

Simmer and Steam:

Bring pot to a gentle boil then reduce the heat to low and cover tightly with a lid or foil Cook undisturbed for 20 minutes The steam is what gives the rice the perfect texture

Quick Stir for Even Cooking:

After 20 minutes quickly open the lid and gently stir the rice just once scraping from the bottom without breaking the grains Replace the lid and cook for another 15 minutes

Rest and Fluff:

Turn off the heat Remove the lid and let the rice rest undisturbed for at least 10 minutes This final steam develops the ideal texture Fluff the rice gently with a fork before serving

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Sazon is hands down my favorite ingredient here It transforms the simplest rice into something everyone at the table calls special I always think of my abuela swirling the yellow powder into the pot just before adding the rice That vibrant color meant the holidays had arrived

Storage Tips

Let the rice cool fully before refrigerating Store it in a tight container for up to four days To reheat sprinkle with a little water cover and microwave or warm gently on the stove If making in advance do not stir too much until ready to serve to help preserve the texture

Ingredient Substitutions

If you do not have pigeon peas reach for black beans kidney beans or even green peas in a pinch You can swap in long grain rice if needed Or brown rice if you add extra water and extend the cook time Capers can swap for olives Sauté bacon or ham first if you want a meaty smoky twist or skip entirely for a vegan dish

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Serving Suggestions

This rice goes beautifully with roast pork crispy tostones or simple avocado slices For a festive menu serve with a fresh green salad and coquito the classic Puerto Rican coconut holiday drink Leftovers are great in burritos or as a base for hearty rice bowls

Puerto Rican Roots

Arroz con gandules is always at the center of big Puerto Rican celebrations like Christmas and family birthdays Every family has their own version and the delicious pegado at the bottom is a proud reward for the cook It is truly the taste of home and memory

Commonly Asked Questions

→ What type of rice works best for arroz con gandules?

Medium-grain rice is preferred for fluffy, separated grains. Long-grain rice can be substituted; avoid short grain to prevent stickiness.

→ Can I substitute pigeon peas with other legumes?

Yes, black beans, kidney beans, or green peas can be used if pigeon peas aren’t available, though the flavor will change slightly.

→ How do you achieve the best pegao?

Use a heavy-bottomed pot and avoid stirring the rice frequently. Let it cook undisturbed to develop the crispy bottom layer.

→ Is it necessary to rinse the rice before cooking?

Rinsing removes excess starch, helping to avoid mushy or sticky rice and promoting the light, fluffy texture desired.

→ Can the dish be made vegetarian?

Absolutely. Omit the bacon or ham and rely on sofrito, seasonings, and vegetables for robust flavor.

→ What are common pairings with this dish?

Often served with roast pork (pernil), tostones, avocado salad, or simply enjoyed on its own during festive gatherings.