The perfect side dish to any latin dish is arroz con gandules which translates to rice with pigeon peas. Arroz con gandules is the national dish of Puerto Rico. It can be served with many different things but it is also delicious all on it's own. This puerto rican rice dish would be perfect served with pork chops which are my personal favorite. This rice recipe is typically made with salt pork, ham hock, or some ham flavoring but my rice is vegetarian friendly. So you can decide to eat it with meat if you would like, the delicious flavor still comes through without pork fat.
Arroz con Gandules Ingredients
Rice- White rice is used in this recipe, long grain to be precise. You can use long grain rice or medium grain rice for this recipe. I just would not recommend using brown rice.
Beans- Green pigeon peas are beans but are called peas because of the small size. These are the gandules in the recipe.
Liquids- Water is used to cooked the rice and tomato sauce helps with flavor and color.
Seasonings- sazon seasoning , adobo, and cumin bring the latin flavors. Salt and black pepper to taste.
Vegetables- Homemade sofrito brings the flavors of green bell pepper, couple cloves garlic, yellow onion, and herbs. Green olives are used to add flavor from their brininess.
Let's Make This Arroz Con Gandules Recipe!
In a dutch oven or a caldero heat olive oil over medium-high heat. With a wooden spoon, mix sofrito in the pot for a couple minutes. Add tomato sauce, spanish olives, and pigeon peas and stir and cook for a couple minutes more.
Add 2 cups water and bring to a boil. Stir rice in to evenly distribute the gandules with the rice. Adjust to medium heat-low heat and cover and cook for about 25 minutes. Make sure the lid is tight fitting so nothing escapes the pot. Some people add foil over the pot then add the lid to ensure heat stays inside.
Turn off the heat and let the cooked rice sit covered for 20 minutes. Lift the lid and fluff rice to mix the rice with the gandules. Serve hot!
Helpful Tips
Rinse rice for 30 seconds to remove starch and make rice less sticky. Also, using short grain rice will make rice sticky.
It's the thin crispy layer of rice at the bottom of the pot. To ensure this layer, do not remove lid and stir rice while cooking.
This rice can last in the fridge in an airtight container for 4-5 days.
Other Recipes You May Enjoy!
- Sofrito
- Pollo Guisado (Stewed Chicken)
- Puerto Rican Style Red Bean
- Puerto Rican Style Pork Chops
- Tostones with Mayo Ketchup
- Pastelon (Sweet Plantain Lasagna)
Arroz con Gandules
Equipment
Ingredients
- 15 oz gandules drained, rinsed
- 2 cups rice
- 1 tbsp olive oil
- 1/4 cup sofrito
- 10 olives
- 1 packet sazon
- 1/2 tsp cumin
- 1 tsp adobo
- 1/2 cup tomato sauce
- 2 cups water
- salt & pepper
Instructions
- In a dutch oven or a caldero heat olive oil over medium-high heat. With a wooden spoon, mix sofrito in the pot for a couple minutes. Add tomato sauce, spanish olives, and pigeon peas and stir and cook for a couple minutes more.
- Add 2 cups water and bring to a boil. Stir rice in to evenly distribute the gandules with the rice. Adjust to medium heat-low heat and cover and cook for about 25 minutes. Make sure the lid is tight fitting so nothing escapes the pot.
- Turn off the heat and let the cooked rice sit covered for 20 minutes. Lift the lid and fluff rice to mix the rice with the gandules. Serve hot!
Video
Anderson says
Thank You.. my favorite rice!! never made it but this weekend I’m going to follow your flawless directions. I love the pics of ingredients and the stories with the recipes. Bravo! Cheers!
Robert A Otero says
awesome recipe, but I started the process by cooking some smoked ham and freshly crushed garlic in the olive oil, then continued with the sofrito and everything else...made it taste more better IMO.