Arroz con gandules is a beloved Puerto Rican one-pot dish of rice simmered with pigeon peas, sofrito, and pork, all infused with annatto oil for its signature golden color. It’s a staple at holiday tables and weeknight dinners alike, and this version delivers deeply savory, perfectly fluffy rice every time. The key is browning the sofrito and pork first to build a flavor base, then letting the rice steam undisturbed until tender.
Ingredients
- 3 tbsp (45 ml) olive oil
- 2 oz (57 g) salt pork or bacon, diced (optional but traditional)
- 1/2 cup (120 ml) sofrito (homemade or store-bought)
- 1 packet (about 1.5 oz / 42 g) Sazón with annatto (or 1 tbsp annatto oil + 1 tsp garlic powder + 1 tsp cumin)
- 2 cups (370 g) medium-grain rice (like Valencia or Calrose), rinsed
- 1 can (15 oz / 425 g) pigeon peas (gandules), drained and rinsed
- 2 cups (475 ml) water or chicken broth
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) dried oregano
- 1 bay leaf
- 1/4 cup (60 ml) pimento-stuffed olives (optional)
Instructions
- Heat the olive oil in a large caldero or heavy-bottomed pot (at least 4 quarts) over medium heat. Add the salt pork or bacon if using, and cook until crisp and browned, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
- Add the sofrito to the hot oil and cook, stirring, until it darkens and becomes fragrant, about 3–4 minutes. Stir in the Sazón (or annatto oil and spices) and cook for 1 minute more.
- Add the rinsed rice and stir to coat every grain with the oil and sofrito. Toast for 2–3 minutes, until the rice looks slightly translucent at the edges.
- Stir in the pigeon peas, water or broth, salt, oregano, bay leaf, and the reserved pork (if using). Bring to a rolling boil over high heat.
- Once boiling, reduce heat to low, cover the pot tightly, and simmer for 20 minutes without lifting the lid.
- After 20 minutes, remove the pot from heat and let it sit, still covered, for 10 minutes. This steaming step ensures tender, separate grains.
- Fluff the rice gently with a fork, discard the bay leaf, and fold in the olives if using. Taste and adjust salt before serving.
Tips
- Rinsing the rice is non-negotiable—it removes excess starch that would make the dish gummy. Use a fine-mesh strainer and rinse until the water runs clear.
- If you can’t find pigeon peas, substitute canned pink beans or black-eyed peas. The texture will be slightly different but still delicious.
- Don’t peek while the rice simmers! Lifting the lid releases steam and can leave you with undercooked rice. Trust the 20-minute timer.
- For a richer flavor, replace the water with chicken broth and add a splash of white vinegar or a few drops of liquid smoke at the end.
Serving Suggestions
Serve arroz con gandules alongside roasted pork (pernil), fried plantains (tostones or maduros), or a simple green salad. It also pairs well with stewed chicken or beans for a hearty vegetarian meal (omit the pork).
Variations
- Vegetarian: Skip the pork and use vegetable broth. Add a tablespoon of annatto oil for color and a pinch of smoked paprika for depth.
- Spicy: Add 1–2 chopped jalapeños or a teaspoon of ajà dulce (or habanero for heat) to the sofrito.
- With coconut: Replace 1/2 cup of the water with coconut milk for a slightly sweet, tropical twist.
- Arroz con gandules y pollo: Brown chicken pieces in the pot before adding the sofrito, then proceed with the recipe, adding 1/2 cup more liquid and cooking until the chicken is done (165°F / 74°C safe minimum).
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 bursts, stirring between, until steaming hot (165°F / 74°C). You can also reheat in a skillet over medium-low heat with a splash of broth or water, covered, for about 5 minutes. For longer storage, freeze in a zip-top bag for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use regular long-grain rice? Yes, but the texture will be slightly less creamy. Reduce the liquid to 1 3/4 cups (415 ml) and cook for 15 minutes before resting.
What is sofrito, and can I make it at home? Sofrito is a blend of cilantro, culantro, peppers, onions, garlic, and tomatoes. To make it, pulse 1 bunch cilantro, 1 green pepper, 1 onion, 4 garlic cloves, and 1 tomato in a food processor until finely chopped. Store in the fridge for up to a week or freeze in ice cube trays.
My rice came out mushy. Why? This usually happens from too much liquid or stirring too often. Stick to the exact liquid ratio and avoid stirring after the rice comes to a boil.
Can I make this in a rice cooker? Absolutely. Sauté the sofrito and rice in a skillet first, then transfer everything to the rice cooker, add the liquid and peas, and cook according to the manufacturer’s instructions.
Is there a substitute for annatto? If you don’t have annatto, use a pinch of turmeric for color and a bit of smoked paprika for flavor. The color won’t be as vibrant, but the taste will still be good.
How do I keep the rice from sticking to the bottom? Use a heavy-bottomed pot and make sure the heat is low enough after boiling. The socarrat (crispy bottom) is actually prized in Puerto Rican cooking, but if you don’t want it, turn off the heat 2 minutes earlier.
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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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