Puerto Rican Arroz con Gandules 

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Puerto Rican Arroz con Gandules

Arroz con gandules, a beloved Puerto Rican dish made with rice, pigeon peas (gandules), and pork (often seasoned with sofrito and cooked in achiote oil), has roots that reflect the island’s multicultural heritage.

Origin Summary:

  • Spanish Influence: The dish draws from Spanish paella traditions, especially in the use of rice and cooking techniques.
  • African Influence: The use of pigeon peas (gandules) and the method of cooking rice with legumes can be traced to West African culinary traditions brought over by enslaved Africans.
  • Taíno Influence: The native Taíno people contributed local ingredients and cooking methods that shaped Puerto Rican cuisine overall.
  • Caribbean Creolization: Over time, the dish became a uniquely Puerto Rican creation, blending indigenous, African, and European influences. It’s now a staple of Puerto Rican holidays and celebrations.

Ingredients:

For the Sofrito:

  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 small onion, chopped
  • 3 cloves garlic
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh culantro (if available)
  • 1 tsp oregano
  • 1 tbsp olive oil

(Blend all of the above to make sofrito. You can also use store-bought.)

Main Ingredients:

  • 2 tbsp olive oil
  • 1/2 cup sofrito (from above)
  • 1 packet Sazón con achiote
  • 1 tbsp tomato paste
  • 1/4 cup chopped olives (optional)
  • 1 can (15 oz) gandules verdes(pigeon peas), drained
  • 2 cups long-grain rice, rinsed
  • 3 cups water or chicken broth
  • Sea salt to taste
  • 1 tbsp capers (optional)
  • 1/2 tsp adobo seasoning or to taste

Instructions:

  1. Make the Base:
    In a caldero or deep pot, heat the olive oil over medium heat. Add the sofrito and sauté for 2–3 minutes until fragrant.
  2. Season It:
    Stir in the Sazón, tomato paste, olives, capers, and adobo. Cook for another 2–3 minutes to let the flavors combine.
  3. Add Rice & Gandules:
    Add the gandules and stir. Add the rice and mix well to coat in the seasonings.
  4. Add Liquid:
    Pour in the water or broth and bring to a boil. Taste and adjust salt if needed.
  5. Cook Rice:
    Once boiling, reduce heat to low, cover tightly, and let simmer for about 30 minutes. Avoid opening the lid. After 30 mins, check if rice is tender—if not, cook 5-10 mins more.
  6. Fluff & Serve:
    Once done, fluff with a fork and let sit covered for 5 minutes before serving.

 Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good rice page. 

Puerto Rican Arroz con Gandules