Arroz con Gandules is a traditional Puerto Rican dish that I have learned over the years. I have had the good fortune to make friends with a few different people in my life that make it often. It is also something that my dad absolutely flips for, this is my rendition.

Arroz con Gandules with slow roasted pork roast

The flavor base of Arroz con Gandules or Pigeon Pea Rice is the Sofrito. It is a blend of herbs and vegetables that can be found in many dishes in Puerto Rican cooking. It is a staple that they usually make in big batches once a week or so and a little bit goes in basically everything.

Ingredients needed for Sofrito

Onions
Garlic Cloves
Bell Pepper
Cilantro

Get my Sofrito recipe HERE!

You throw all of those ingredients into a blender and pulse until it is a smooth mixture. It gives TONS of flavor to whatever you cook and will quickly become your favorite seasoning.

Making the Arroz con Gandules

So when I make my rice I like to start by layering in even more flavor. I first sweat an onion in some oil, then toast my rice til it begins to brown and throw in some garlic. You can skip this step if you want to, but it takes the dish from ok, to GREAT, in my opinion.

After your rice has browned, add in the liquids, bring to a boil and simmer string ofter for about 10 minutes until most of the liquid as been absorbed. Top the pan with the lid and let stand for 6-8 minutes. The rice will steam and finish cooking in that time.

You're left with a deliciously salty deeply flavored rice dish. It is even better if you add in some roasted pork. I have left my notes on how I do it at the end of the recipe below.

As always, I would love to know if you make this or any of my recipes. Tag me on social media so I can re-share it.

📖 Recipe

Arroz con Gandules

This is a traditional Puerto Rican dish that is made daily. It stands the test of time because it is delicious and easy to make. The trick is the garlicky sofrito that really brings the flavor up a few notches.

Ingredients

1 tablespoon Vegetable Oil
¼ Yellow Onion, diced
3 cups Basmati Rice
3 cloves Garlic, sliced
Water, about 3 cups
2 packet Sazón
¼ cup Tomato Sauce
¼ cup Sofrito
8-10 Spanish Olives
1 can of Gandules, Pigeon Peas, drained and rinsed
1 teaspoon Kosher Salt
1-2 teaspoon Adobo, to taste

Instructions

In a deep pot that has a lid heat the vegetable oil over medium heat. When the oil is warm, add in the diced onion and sauté for 2-3 minutes until the onion starts to become translucent.
Add in the rice and continue cooking, stirring often until the rice has evenly browned. Add in the sliced garlic and cook for 1-2 minutes just until the garlic becomes fragrant.
Add just enough water to cover the rice by about a fingertip. I use about a 1-1 ratio here. Add the sazón, tomato sauce, sofrito, Spanish olives, and Gandules. Stir to combine. Season with salt and Adobo.
Bring the rice to a boil over medium heat, then reduce to medium-low and cook the rice stirring regularly for about 10 minutes. When the rice has absorbed most of the liquid but is still wet, turn off the heat and cover with the lid. Let sit for 5-8 minutes.
Fluff with a fork and it is ready to eat.

Notes

Traditionally the rice has some bits of roasted pork in it. I think of it as a Puerto Rican version of fried rice. I cook a pork roast in my pressure cooker, seasoned with salt, pepper, adobo, and some sofrito. Slow cook 6-8 hours until fork-tender. I shred the pork roast, put some in the rice as it is cooking and then serve the rest on top of the rice. It is a complete meal with minimal effort and it is amazingly delicious.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

MORE OF MY RECIPES HERE!

Orzo Pasta Salad

Roasted Tomato Vinaigrette

Pumpkin Seed Granola

Instant Pot BBQ Ribs

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