Arroz con gandules is a cornerstone of Puerto Rican cooking: rice simmered with pigeon peas, sofrito, and pork in a single pot until every grain is coated in flavor. It is the dish you will find at almost every family gathering and holiday table, and it works because the rice absorbs the seasoned broth as it cooks, coming out tender and deeply savory. This recipe walks you through the classic method, from making the sofrito to achieving the perfect pegao (the crispy rice at the bottom) if you want it.
Ingredients
- 3 cups (600 g) medium- or long-grain white rice, rinsed and drained
- 2 cups (340 g) cooked pigeon peas (gandules), or one 15 oz (425 g) can, drained and rinsed
- 4 cups (960 ml) water or low-sodium chicken broth
- 4 oz (115 g) smoked ham, diced, or 4 slices bacon, chopped
- 1 cup (240 ml) sofrito (store-bought or homemade, see note)
- 1 can (8 oz / 227 g) tomato sauce
- 1 packet (about 1.5 g) sazón with annatto (or 1 tsp annatto powder + 1 tsp garlic powder + ½ tsp ground cumin)
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp (30 ml) olive oil or annatto oil
- 1 bay leaf
- ¼ cup (60 ml) pitted green olives (optional)
Instructions
- In a large caldero, Dutch oven, or heavy pot with a tight-fitting lid, heat the oil over medium heat. Add the ham or bacon and cook, stirring, until browned and crisp, about 5 minutes.
- Add the sofrito and cook, stirring, until fragrant and slightly darkened, about 3 minutes. Stir in the tomato sauce, sazón, oregano, salt, pepper, and bay leaf. Cook for 2 minutes more.
- Add the pigeon peas and olives (if using) and stir to coat with the sauce. Cook for 1 minute.
- Pour in the water or broth and bring to a rolling boil over high heat. Taste the liquid and adjust salt if needed—it should be slightly saltier than you want the final rice to be.
- Stir in the rinsed rice, making sure it is evenly distributed. Let the liquid return to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes without lifting the lid.
- After 20 minutes, remove the pot from the heat and let it sit, still covered, for 10 minutes. This resting time lets the rice finish steaming and set.
- Fluff the rice gently with a fork. If you want the crispy pegao, increase the heat to medium-low for the last 5 minutes of cooking, listening for a gentle crackling sound, then let it rest before scraping the bottom.
Tips
- Rinse the rice until the water runs clear to remove excess starch; this prevents the grains from turning mushy.
- Do not peek during the 20-minute simmer. Lifting the lid releases steam and can leave you with undercooked rice.
- For a deeper flavor, use chicken broth instead of water and add a pinch of achiote powder to the oil before cooking.
- If you prefer a less oily dish, trim the fat from the ham and use a leaner cut, or reduce the oil to 1 tablespoon.
Serving Suggestions
Arroz con gandules is a complete side dish that pairs beautifully with roasted pork (pernil), grilled chicken, or fried plantains. It also shines alongside a simple salad or as the base for a hearty bowl with avocado and a squeeze of lime. For a traditional Puerto Rican meal, serve it with a slice of crusty bread and a cold drink.
Variations
- Vegetarian: Omit the ham and use vegetable broth. Add 1 tbsp of smoked paprika to mimic the smoky flavor.
- Spicy: Add 1-2 chopped ajà dulce or a minced jalapeño with the sofrito for heat.
- Coconut: Replace 1 cup of the water with coconut milk for a slightly sweet, tropical twist.
- Seafood: Stir in 1 lb (450 g) of peeled shrimp during the last 5 minutes of cooking, just until pink.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, sprinkle with a little water, cover, and microwave in 1-minute intervals, or warm in a skillet over medium heat with a splash of broth. For longer storage, freeze in a zip-top bag for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use brown rice? Yes, but you will need to increase the liquid to 4 ½ cups and simmer for about 40 minutes, then rest for 10 minutes.
What if I don’t have sofrito? Blend 1 small onion, 1 green bell pepper, 3 garlic cloves, and a handful of cilantro with 2 tbsp of olive oil until smooth. Use as directed.
Why is my rice sticky? You likely used too much water or stirred the rice too vigorously after cooking. Use the exact liquid ratio and fluff gently.
Can I make this in a rice cooker? Yes, sauté the ham, sofrito, and tomato sauce in a skillet first, then transfer to the rice cooker with the rice, peas, and liquid. Cook on the regular white rice cycle.
Is arroz con gandules gluten-free? It is if you use gluten-free sazón and broth. Check labels on store-bought sofrito and sazón to be sure.
What is the pegao? The crispy, golden crust that forms on the bottom of the pot. It is a delicacy in Puerto Rico—scrape it up and enjoy it!
Related
- Is Panettone Bread or Cake? What Sets It Apart
- Juice Time Kunafa with Cheese and Orange Blossom Syrup
- National Hot Cross Bun Day: Make Soft, Spiced Buns
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).