Arroz con gandules y pernil is a cornerstone of Puerto Rican cooking—pigeon peas and rice simmered with sofrito, olives, and pork, crowned with a slice of slow-roasted, garlicky pernil (pork shoulder). This version brings the two together in one pot so the rice absorbs the rich pork juices, making every grain savory and fragrant. It’s the kind of dish served at Christmas, birthdays, and Sunday get-togethers, but it’s simple enough for a weekend project that feeds a crowd.
Ingredients
- 4 lb (1.8 kg) bone-in pork shoulder (pernil), skin on
- 8 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 g) kosher salt, plus more for the rice
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) adobo seasoning (or use 1 tbsp each garlic powder and onion powder)
- 3 tbsp (45 ml) olive oil
- 1/2 cup (80 g) diced yellow onion
- 1/2 cup (75 g) diced green bell pepper
- 2 tbsp (30 g) sofrito (store-bought or homemade)
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 bay leaf
- 2 cups (370 g) medium-grain rice, rinsed and drained
- 1 can (15 oz / 425 g) pigeon peas (gandules), drained and rinsed
- 1/4 cup (40 g) pimento-stuffed olives, sliced
- 2 cups (475 ml) chicken broth (or water)
- 2 tbsp (30 ml) olive oil for browning
- Salt to taste
Instructions
- Marinate the pernil: In a small bowl, mix the minced garlic, 2 tbsp olive oil, 2 tsp salt, 1 tsp oregano, 1 tsp black pepper, and adobo. Rub this mixture all over the pork shoulder, including under the skin if possible. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat oven to 325°F (163°C). Place the pork in a roasting pan, skin side up. Roast uncovered for 2 hours, or until the internal temperature reaches 145°F (63°C) as checked with a food thermometer (USDA FSIS safe minimum for whole cuts of pork). Let it rest for 20 minutes before slicing.
- While the pork roasts, start the rice: In a large heavy pot (like a caldero or Dutch oven), heat 3 tbsp olive oil over medium heat. Add onion, bell pepper, and sofrito. Cook until softened, about 5 minutes.
- Stir in tomato paste, cumin, 1 tsp oregano, and bay leaf. Cook for 1 minute until fragrant.
- Add the rinsed rice and stir to coat with the oil and sofrito. Cook for 2 minutes, stirring constantly.
- Add the pigeon peas, olives, and chicken broth. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes without lifting the lid.
- After 20 minutes, check the rice: if it’s still crunchy, add 2–3 tbsp water and cook covered for 5 more minutes. The rice should be tender and the liquid absorbed.
- When the pork is done and rested, slice it into thick pieces. Serve the rice with a piece of pernil on top or alongside.
Tips
- Use a heavy pot: A caldero or Dutch oven distributes heat evenly and prevents the rice from burning at the bottom. If you get a golden crust (pegao) at the bottom, that’s a delicacy—scrape it up and serve.
- Substitute for sofrito: If you can’t find sofrito, blend 1/2 cup each of chopped onion, green pepper, cilantro, and aji dulce (or a small jalapeño) with 2 garlic cloves. It will change the flavor slightly but still be delicious.
- Don’t skip rinsing the rice: Rinsing removes excess starch and keeps the grains separate. Rinse until the water runs clear, then drain well.
- Make ahead: You can roast the pork a day ahead and refrigerate it. Slice and reheat gently in the oven or microwave while you make the rice fresh.
Serving Suggestions
Serve arroz con gandules y pernil with a side of fried sweet plantains (maduros) and a simple green salad dressed with lime and olive oil. A cold bottle of Malta or a crisp pilsner beer pairs nicely. For a festive touch, add a few slices of avocado and a wedge of lime on each plate.
Variations
- Without pernil: Omit the pork and use 2 cups of chicken broth and add 1/2 cup of diced ham or bacon for a quicker version. Cook the rice as directed.
- Spicy: Add 1 chopped jalapeño or 1 tsp of crushed red pepper flakes to the sofrito step.
- Vegetarian: Skip the pork and use vegetable broth. Add 1 cup of cubed butternut squash or sweet potato along with the rice for extra heartiness.
- Seafood: Stir in 1 lb of peeled shrimp during the last 5 minutes of cooking the rice. Cook until pink and opaque.
Storage and Reheating
Refrigerate leftovers in airtight containers within 2 hours of cooking. The rice and pork will keep for up to 4 days. To reheat, sprinkle with a little water and microwave in 1-minute intervals, or reheat in a covered skillet over medium-low heat with a splash of broth. The pork can be reheated in a 350°F (177°C) oven for 10–15 minutes to crisp the skin. Freeze the rice and pork separately for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless pork shoulder? Yes, boneless works well. Reduce roasting time to about 1 hour 30 minutes, and check temperature early. The skin won’t be as crisp, but the flavor is the same.
What if I don’t have pigeon peas? You can substitute canned black-eyed peas or chickpeas. The texture will be slightly different, but the dish will still be delicious.
Why is my rice mushy? Mushy rice usually comes from too much liquid or stirring too much. Use the exact amount of broth, and resist stirring after you cover the pot. If it’s still mushy, next time reduce broth by 1/4 cup.
Can I make this in a rice cooker? Yes. Sauté the sofrito and rice in a skillet, then transfer to the rice cooker with the broth, peas, and olives. Cook on the regular white rice setting.
How do I get crispy skin on the pernil? After roasting, turn the oven to broil and place the pork under the broiler for 3–5 minutes, watching closely, until the skin bubbles and crisps. Let it rest before slicing.
Can I prepare this ahead for a party? Absolutely. Roast the pork a day ahead and slice. Make the rice the day of, then keep everything warm in a slow cooker on low for up to 2 hours. Add a splash of broth if it dries out.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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