Arroz con gandules y leche de coco is a comforting one-pot rice dish from the Caribbean, especially beloved in Puerto Rico and the Dominican Republic. It combines pigeon peas (gandules) with rice simmered in a rich, aromatic broth of coconut milk, sofrito, and spices. The coconut milk adds a subtle sweetness and creamy texture that balances the savory flavors, making it a satisfying side or main dish.
Ingredients
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 cup (240 ml) water
- 1 cup (170 g) cooked pigeon peas (gandules) – canned or freshly cooked, drained
- 2 tablespoons olive oil
- 1/2 cup (80 g) finely chopped onion
- 1/2 cup (75 g) finely chopped green bell pepper
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (optional)
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup (15 g) chopped fresh cilantro (for garnish)
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
- Stir in the tomato paste, cumin, oregano, smoked paprika (if using), and bay leaf. Cook for 1 minute until fragrant.
- Add the drained pigeon peas and rice. Stir to coat the rice with the oil and spices, toasting for 2 minutes.
- Pour in the coconut milk and water. Add the salt and black pepper. Stir everything together, scraping any browned bits from the bottom.
- Bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 20 minutes.
- After 20 minutes, remove the pot from the heat and let it rest, covered, for 10 minutes. Do not lift the lid during this time.
- Fluff the rice with a fork, discard the bay leaf, and taste for seasoning. Adjust with more salt if needed.
- Garnish with fresh cilantro and serve hot.
Tips
- Rinse the rice: Rinsing removes excess starch and prevents the rice from becoming gummy. Do not skip this step.
- Use full-fat coconut milk: Light coconut milk will make the dish less creamy and may result in drier rice. If you only have light, add an extra 1/4 cup (60 ml) water.
- Don’t lift the lid: Keeping the lid on during simmering and resting is essential for the rice to cook evenly and absorb the liquid properly.
- Make ahead: This dish can be made a day ahead and reheated gently with a splash of water or coconut milk to refresh the texture.
Serving Suggestions
Serve arroz con gandules as a side dish alongside roasted chicken, grilled fish, or pork chops. It also works well as a vegetarian main course when paired with a simple salad or fried plantains. For a traditional Puerto Rican meal, serve it with pernil (roasted pork shoulder) and a slice of avocado.
Variations
- Add protein: Stir in 1 cup (150 g) of cooked, diced ham or bacon with the onion for a smoky, savory twist.
- Spicy version: Add 1-2 finely chopped jalapeños or a teaspoon of crushed red pepper flakes with the sofrito for heat.
- Use other beans: If you can’t find pigeon peas, substitute with black-eyed peas or kidney beans. The texture will be slightly different, but the flavor will still be delicious.
- Make it vegan: This recipe is already vegan as written. Just ensure your sugar (if any) is vegan-friendly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the rice in a saucepan with a splash of water or coconut milk, cover, and warm over low heat, stirring occasionally, until heated through (about 5-7 minutes). You can also microwave individual portions, covered, for 2-3 minutes. For longer storage, freeze the rice in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but you’ll need to adjust the liquid and cooking time. Use 2 cups (370 g) brown rice, increase the liquid to 3 cups (720 ml), and simmer for 40-45 minutes instead of 20. The texture will be chewier and nuttier.
What are gandules?
Gandules are pigeon peas, a small, round legume popular in Latin American and Caribbean cooking. They have a slightly nutty flavor and hold their shape well when cooked. They are usually sold canned or dried; canned are convenient, while dried require soaking and longer cooking.
Can I make this in a rice cooker?
Yes, you can. Sauté the aromatics in a skillet, then transfer everything to the rice cooker with the liquid and rice. Cook according to your rice cooker’s settings, then let it rest for 10 minutes before fluffing.
Why is my rice mushy?
Mushy rice usually results from too much liquid or stirring too often during cooking. Make sure to use the exact liquid ratio and avoid stirring after the pot comes to a boil. Also, ensure your pot has a tight-fitting lid to trap steam.
Can I use fresh coconut milk?
Absolutely. If using fresh coconut milk, you may need to adjust the water amount, as fresh milk can be thicker or thinner than canned. Aim for a total liquid of 2 cups (480 ml) combined with water.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free, as all ingredients are free of gluten. Just double-check that your spices and tomato paste are certified gluten-free if you have celiac disease.
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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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