Arroz Con Gandules Recipe

I riff on Puerto Rican Recipes with a bright yellow rice that hides a little secret in its seasoning and pairs with ripe avocado, sweet plantains, and hearty veg protein.

I always chase rice that actually tastes like something and this Arroz Con Gandules Recipe hit me like a punch. The yellow rice, Puerto Rican style, looks plain until you stir in sofrito and those gandules, then suddenly everything smells different, almost electric.

It’s the kind of dish that makes you curious because it seems familiar but refuses to behave as expected, like it has secrets. I kept making it on repeat even when I swore I was done, because one bite would reveal a new layer.

If you want a rice that keeps speaking to you, this one wont stop.

Ingredients

• Medium grain rice gives steady carbs and small amounts of protein and B vitamins
• Gandules bring fiber, plant protein, iron and a nutty flavor that fills you up
• Sofrito adds garlicky peppery and herb notes plus antioxidants from fresh veggies
• Tomato sauce gives bright acidity and a hint of sweetness, vitamins and lycopene
• Sazón with achiote colors rice orange, adds earthy slightly salty flavor and extra sodium
• Manzanilla olives and capers give briny pops, some healthy fats and extra salt
• Oil or lard add richness and fat for flavor and to carry the spices
• Bay leaf adds subtle aromatic bitterness not eaten but boosts background flavor

Ingredient Quantities

• 2 cups medium-grain rice
• 1 can (15 oz) gandules (pigeon peas)
• 1/2 cup sofrito (store bought or homemade)
• 1/2 cup tomato sauce
• 1 packet sazón with achiote (about 0.6 oz)
• 2 1/2 cups vegetable broth or water
• 2 tbsp vegetable oil or 2 tbsp lard if you want a richer taste
• 1 tsp fine salt
• 1/2 tsp ground black pepper
• 2 tbsp sliced green olives (Manzanilla)
• 1 tbsp capers (optional)
• 1 bay leaf (optional)

How to Make this

1. Rinse 2 cups medium-grain rice under cold water until it runs mostly clear, drain well; also drain 1 can gandules but save a little of the liquid in case you need to thin the pot later.

2. Heat 2 tbsp vegetable oil or lard in a medium pot over medium heat, add the rice and toast it 2 to 3 minutes stirring often so it gets a light golden edge, this adds flavor and keeps grains from getting mushy.

3. Push rice to the side, add 1/2 cup sofrito and sauté 1 to 2 minutes until fragrant, then stir in 1/2 cup tomato sauce and 1 packet sazón with achiote, cook another minute to bloom the spices.

4. Add the drained gandules, 2 tbsp sliced green olives, 1 tbsp capers if using, 1 bay leaf if using, 1 tsp fine salt and 1/2 tsp ground black pepper; stir to combine and let everything heat through for a minute.

5. Pour in 2 1/2 cups vegetable broth or water, scrape any browned bits from the bottom of the pot, taste the liquid for seasoning but remember olives and capers add salt so be careful.

6. Bring to a vigorous boil uncovered, then immediately reduce heat to low so it simmers gently; cover the pot tightly.

7. Cook covered for 18 to 22 minutes without lifting the lid much, until liquid is absorbed and rice is tender; if it seems dry but rice is still firm, add a splash of the reserved gandules liquid or hot water.

8. Turn off the heat, leave the covered pot undisturbed for 8 to 10 minutes so the steam finishes the rice and makes it fluffy.

9. Remove the bay leaf, fluff the arroz con gandules with a fork, adjust salt and pepper if needed, and serve with ripe avocado, fried plantains and your choice of veg protein.

Equipment Needed

1. Medium pot with a tight-fitting lid, about 3 to 4 quarts
2. Measuring cups and spoons (2 cup, 1/2 cup and teaspoons)
3. Fine-mesh sieve or colander for rinsing rice and draining gandules
4. Wooden spoon or heatproof spatula for toasting and stirring
5. Can opener and a small bowl to save a bit of the gandules liquid in case you need it later
6. Ladle or measuring cup for pouring the broth and checking liquid levels
7. Fork for fluffing the rice and a pot holder to handle the hot lid

FAQ

Arroz Con Gandules Recipe Substitutions and Variations

• Gandules (pigeon peas): swap for canned chickpeas, canned lima beans or frozen green peas. Use the same amount, drain and rinse, and cut cooking time a couple minutes if the beans are already soft.
• Sofrito: if you dont have jarred sofrito, quickly sauté 1/2 cup finely chopped onion, green pepper and garlic with a handful of cilantro, or use 1/2 cup jarred salsa instead. Watch the salt level cause salsa can be salty.
• Sazón with achiote: mix 1 tsp smoked paprika, 1/4 tsp ground cumin and a pinch of turmeric or 1/4 tsp annatto powder for the color. Or use 1 tsp adobo seasoning but lower other salt.
• Vegetable oil or lard: use olive oil for lighter flavor, butter for a richer, slightly nutty result, or avocado oil for high heat cooking. If you use butter brown it lightly for more depth.

Pro Tips

1. Rinse and toast smart: rinse the rice until the water runs mostly clear, drain well, then toast it in hot oil or lard just until the edges get a touch of gold. Toasting locks in texture so the grains wont go mushy, but dont let it brown too much or youll get a nutty burnt taste.

2. Save and use the gandules liquid: keep a few tablespoons of the canned liquid and warm it with your broth if you need to loosen the pot later. Add tiny splashes only, taste as you go, olives and capers already add salt so be careful with extra.

3. Bloom the flavor and tweak it: sauté the sofrito and tomato sauce first so the sazón blooms, that makes the dish taste deeper. If it needs more depth try a small pinch of cumin or smoked paprika, and use lard instead of veg oil for a richer mouthfeel if you like.

4. Control the steam and resting: cook on a gentle simmer, dont lift the lid while it cooks, then after you turn off the heat let it sit covered for 8 to 10 minutes to finish steaming. For extra fluffy rice slip a clean kitchen towel between pot and lid after you turn the burner off to catch condensation, but never put the towel on while the heat is still on.