Arroz con gandules is a beloved Puerto Rican dish of rice cooked with pigeon peas, sofrito, and pork, all simmered together until the grains are tender and deeply flavorful. It is a staple at holiday tables and weeknight dinners alike, prized for its savory, aromatic character and its ability to feed a crowd. This recipe delivers a reliably delicious version with perfectly cooked rice and a rich, golden color, using ingredients that are easy to find in most supermarkets.
Ingredients
- 2 cups (400 g) medium-grain rice (like Calrose or Goya), rinsed and drained
- 1 (15 oz / 425 g) can gandules (pigeon peas), drained and rinsed
- 4 oz (115 g) smoked ham, diced into ¼-inch pieces (or use 4 slices bacon, chopped)
- 2 tablespoons (30 ml) olive oil
- ½ cup (120 ml) sofrito (store-bought or homemade, see Tips)
- 1 packet (about 1.5 oz / 42 g) Sazón with annatto (or 1 tablespoon homemade sazón)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 2 cups (480 ml) water or low-sodium chicken broth
- 1 teaspoon salt, plus more to taste
- ¼ cup (60 ml) pimento-stuffed olives, sliced (optional)
Instructions
- Heat the olive oil in a large, heavy-bottomed pot (like a caldero or Dutch oven) over medium heat. Add the diced ham and cook, stirring occasionally, until it starts to brown and render its fat, about 5 minutes.
- Add the sofrito and cook, stirring, for 2 minutes until fragrant. The color should deepen slightly.
- Stir in the Sazón, oregano, cumin, and bay leaf. Cook for 1 minute, stirring constantly, to bloom the spices.
- Add the drained gandules and olives (if using). Stir to combine everything.
- Add the rinsed rice and stir gently to coat every grain with the oil and sofrito mixture. Cook for 2-3 minutes, stirring occasionally, until the rice looks slightly translucent at the edges.
- Pour in the water or broth and add the salt. Stir once, then let the liquid come to a boil. Taste the liquid – it should be well-seasoned, slightly saltier than you’d like the final rice to be.
- Once boiling, reduce the heat to low, cover the pot tightly, and simmer gently for 20 minutes. Do not lift the lid during this time.
- After 20 minutes, remove the pot from the heat and let it sit, still covered, for 10 minutes. This allows the rice to steam and finish cooking.
- Uncover, fluff the rice gently with a fork, and discard the bay leaf. Serve hot.
Tips
- Sofrito: If you can’t find prepared sofrito, make a quick version by blending 1 small onion, 1 green bell pepper (seeded), 4 garlic cloves, 1 bunch cilantro, and 1 tablespoon olive oil until smooth. This will be fresher and more vibrant than most store-bought versions.
- Rice type: Medium-grain rice is traditional and gives a slightly sticky, creamy texture. Long-grain rice will yield fluffier grains; if using it, reduce the water to 1¾ cups (420 ml) and decrease cooking time by 2-3 minutes.
- Don’t peek: Lifting the lid during the 20-minute simmer releases steam and can cause unevenly cooked rice. Trust the process and keep the pot covered.
- Burning prevention: If you smell a toasty, nutty aroma that seems too strong, it’s likely the bottom forming a crust (called pegao), which is a delicacy. If you don’t want it, use a heavy pot and keep the heat low.
Serving Suggestions
Arroz con gandules is a complete side dish or a light main. Serve it alongside roasted pork shoulder (pernil), fried chicken, or grilled steak. It also pairs beautifully with a simple salad of sliced tomatoes and avocado, or with fried ripe plantains (maduros) for a sweet-savory contrast. For a classic Puerto Rican combo, serve with a side of red beans or a fresh cabbage slaw.
Variations
- With pork: For a richer flavor, use 4 oz (115 g) of salted pork (or panceta), cut into small cubes and browned first. Reduce the added salt in the recipe, as salted pork is quite salty.
- Vegetarian: Omit the ham and use vegetable broth. Add 1 cup (150 g) of diced butternut squash or sweet potato along with the rice for extra heartiness. The cooking time remains the same.
- Spicy: Add 1-2 teaspoons of chopped ajà dulce or a minced habanero pepper (seeded for less heat) to the sofrito step. You can also stir in a pinch of red pepper flakes.
- With coconut: For a coastal twist, replace ½ cup (120 ml) of the water with coconut milk. This adds a subtle sweetness and richness that is delicious with the pigeon peas.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The rice will keep for up to 4 days. To reheat, place the desired amount in a microwave-safe dish, sprinkle with a tablespoon of water, and cover with a damp paper towel. Microwave in 1-minute intervals, stirring between, until steaming hot. Alternatively, reheat in a skillet over medium-low heat with a splash of water or broth, covered, for 5-7 minutes. You can also freeze arroz con gandules for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use dried gandules instead of canned? Yes, but they require soaking and a longer cooking time. Soak 1 cup (200 g) of dried pigeon peas in water overnight, then simmer them in fresh water until tender (about 45-60 minutes) before using in this recipe. You’ll need about 2 cups of cooked peas.
Why is my rice mushy? This usually happens from using too much liquid or stirring too often after it starts cooking. Use the exact amount of water called for, and after you cover the pot, resist the urge to stir. Fluff only at the end.
Can I make this in a rice cooker? Absolutely. Sauté the ham, sofrito, and spices in a skillet, then transfer to the rice cooker with the rice, gandules, and liquid. Cook on the regular white rice setting, then let it rest for 10 minutes before fluffing.
What is Sazón and can I skip it? Sazón is a seasoned salt blend with cumin, coriander, and annatto. It’s what gives the rice its characteristic orange color and savory depth. If you skip it, add ½ teaspoon more salt and ¼ teaspoon turmeric for color, though the flavor won’t be exactly the same.
Is this dish gluten-free? Yes, all the ingredients are naturally gluten-free. Just be sure to check the labels on your Sazón and broth, as some brands may contain additives.
Can I use chicken instead of ham? Yes, you can use 4 oz (115 g) of diced chicken breast or thigh, sautéed until cooked through (165°F / 74°C internal temperature) before adding the sofrito. The cooking time for the rice remains the same.
Related
- Chicken Hot Dogs: Homemade Recipe & Cooking Tips
- Gourmet Gozleme Food Truck Recipe: Fillings & Dough
- How to Fillet Chicken Thighs: Step-by-Step Guide
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).