I Always Make This One-Pot Puerto Rican Rice for the Holidays (It's So Classic!)
Arroz con gandules (rice and pigeon peas) is one of the staples of Puerto Rican cuisine. Depending on who you ask, it might even be considered the national dish. Needless to say, it’s incredibly popular. Like many, I grew up eating arroz con gandules at Thanksgiving, Christmas, and other special occasions, alongside pernil (roasted pork shoulder), platanos maduros (fried plantains), and pasteles (akin to tamales). It’s a simple-seeming dish with many layers of flavor that come together in one pot.
As with many beloved cultural recipes, everyone has their own way of making it; this is mine. I rely on a simple homemade sofrito and canned pigeon peas, and I skip the pork to keep my version vegetarian. While this can be a main or side dish, I’ve always eaten it next to a big, meaty main. Feel free to add meat, like some diced ham, pork, or bacon, to make this into a heartier meal. It’s equally delicious topped with a fried egg.
Why You’ll Love It
It comes together in one pot. The rice and peas cook in the same pot, along with a flavor-packed sofrito, spices, olives, and pimentos.
Homemade sofrito adds flavor and freshness. Pureeing a mix of onion, garlic, green pepper, and cilantro in the food processor is an easy way to add big flavor.
Key Ingredients in Arroz con Gandules
Sofrito. A mixture of fresh, aromatic ingredients adds complexity and brightness to the rice. You can substitute store-bought sofrito if desired.
Rice. This recipe was developed with long-grain white rice, but you can substitute basmati or jasmine rice.
Pigeon peas (gandules). Canned gandules can be found at most grocery stores. You can substitute cooked dried gandules if desired.
Sazón seasoning. Sazón is a spice blend that’s a key ingredient in Puerto Rican cooking. You can use a store-bought version or blend your own at home.
Manzanilla olives. These Spanish green olives have been cured in brine. Look for olives without pits. You can use ones with or without pimento peppers. (And if you don’t care for olives, leave them out!)
How to Make Arroz con Gandules
Make the sofrito. Puree onion, garlic, green pepper, and cilantro in a food processor to make a quick, flavorful paste.
Toast the rice. Cook the rice and sazón in olive oil to bring out its nuttiness and bloom the spices.
Simmer. Add the sofrito, pigeon peas, olives, and water and let everything simmer until the rice is tender.
Helpful Swaps
You can substitute a sweet red pepper or Cubanelle for the green pepper in the sofrito.
You can substitute four to five quartered scallions for the yellow onion in the sofrito.
You can substitute store-bought sofrito for fresh. If using sofrito that has been frozen, thaw to room temperature before cooking.
You can add meat to this dish if desired; see recipe note below.
Storage and Make-Ahead Tips
You can make the sofrito up to 1 week ahead and refrigerate in an airtight container, or freeze for up to 6 months.
Refrigerate leftovers in an airtight container for up to 4 days.
What to Serve with Arroz con Gandules
I like to serve my arroz sprinkled with fresh cilantro leaves and a few slices of avocado on the side. It’s also great with a little hot sauce.
Arroz con Gandules Recipe
This staple of Puerto Rican cuisine is made with white rice and pigeon peas simmered in a flavorful homemade sofrito.
Prep time 15 minutes
Cook time 30 minutes
Makes makes 7 cups
Serves 4
Ingredients
For the sofrito:
1/2 medium yellow onion, quartered
1/2 medium bunch fresh cilantro leaves and tender stems, coarsely chopped
1/2 medium green bell pepper, seeded and quartered
6 cloves garlic
For the rice:
2 tablespoons olive oil
1 tablespoon sazón seasoning
1 1/2 cups long-grain white rice
1/2 cup sofrito (see above)
2 1/2 cups water
1 (about 15-ounce) can pigeon peas, drained and rinsed
1/4 cup pitted Manzanilla olives
2 tablespoons diced pimento peppers, drained (optional)
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
Instructions
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Make the sofrito:
Process 1/2 chopped medium yellow onion, 1/2 chopped medium bunch fresh cilantro, 1/2 chopped medim green bell pepper, and 6 peeled garlic cloves in a food processor until finely chopped and the texture of pesto, about 30 seconds. Reserve 1/2 cup of sofrito for the rice; the remaining can be refrigerated in an airtight container for up to 4 days, or frozen for up to 6 months.
Make the rice:
Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering. Add 1 tablespoon sazón seasoning and cook, stirring frequently, until fragrant, about 30 seconds. Add 1 1/2 cups long-grain white rice and cook, stirring often, until fragrant, about 2 minutes.
Stir in the reserved 1/2 cup sofrito, 2 1/2 cups water, 1 (about 15-ounce) can pigeon peas (drained and rinsed), 1/4 cup pitted Manzanilla olives, 2 tablespoons diced pimento peppers if using, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Bring to a boil.
Reduce the heat to low to maintain a simmer. Cover and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Taste and season with more kosher salt as needed.
Recipe Notes
Adding meat: Many recipes add ham, pork, or bacon to the rice (the meat can be cooked or uncooked). If using, cook 1/2 cup diced meat in the oil in Step 1 of the rice until browned before adding the sazón seasoning.
Make ahead: The sofrito can be made up to 4 days ahead and refrigerated in an airtight container, or frozen for up to 6 months. Thaw in the refrigerator before using.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Further Reading
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