{"id":2881,"date":"2023-11-13T23:26:23","date_gmt":"2023-11-13T23:26:23","guid":{"rendered":"https:\/\/curlsnpearlsss.com\/?p=2881"},"modified":"2025-11-27T03:21:18","modified_gmt":"2025-11-27T03:21:18","slug":"arroz-con-gandules-puerto-rican-rice-and-pigeon-peas","status":"publish","type":"post","link":"https:\/\/curlsnpearlsss.com\/es\/arroz-con-gandules-puerto-rican-rice-and-pigeon-peas\/","title":{"rendered":"Arroz con Gandules (Puerto Rican Rice and Pigeon Peas)"},"content":{"rendered":"

Arroz con gandules along with pernil<\/a><\/strong> is the national dish of Puerto Rico. It\u2019s a combination of rice and pigeon peas cooked with aromatic sofrito<\/a><\/strong>, annatto oil<\/a><\/strong>, herbs, and spices. Its popularity compares to no other dish in Puerto Rico. No matter the occasion, you will always find a caldero of arroz con gandules at every party or family gathering.<\/p>\n\n\n\n

\"arroz<\/figure>\n\n\n\n

What is arroz con gandules?<\/h3>\n\n\n\n

Arroz con gandules is a savory dish made with yellow rice and pigeon peas. To achieve its traditional yellow color, achiote oil is added but you can also use saz\u00f3n. Achiote is annatto in Spanish. Other ingredients like sofrito<\/a><\/strong>, annatto oil<\/a><\/strong> or aceite de achiote, herbs, and spices give this delicious dish bold flavor!<\/p>\n\n\n\n

How to make arroz con gandules?<\/h3>\n\n\n\n

Everyone has their own version of arroz con gandules. Authentic arroz con gandules typically has ham or bacon in it. However, I prefer to omit the pork. It\u2019s healthier and honestly tastes just as good! But you decide what works best for you!<\/p>\n\n\n\n

To cook the arroz con gandules you will need a caldero. A caldero is an aluminum pot with rounded sides, a tight fitting lid and superior heat distribution. Calderos are used to cook rice, beans, braise meat and also simmer stews and soups. Basically, you can cook ANYTHING in a caldero and every Puerto Rican household has one. <\/p>\n\n\n\n

Calderos are rich in history and also culture. They are passed down generation to generation and are cherished like prized possessions in most families. \u201cThis was my Abuela\u2019s caldero,\u201d I\u2019d sometimes hear Mami say proudly as she cooked her arroces and guisados. <\/p>\n\n\n\n

First, place your caldero over medium heat and add your aromatics. Next, add the water or stock and seasonings. Taste and adjust seasonings, if necessary. The liquid should be heavily seasoned to ensure very flavorful rice! Then, add rice, gandules, olives, and rice. Bring to a boil, cover and reduce heat to low. Allow the rice to cook for 25 minutes, covered.<\/p>\n\n\n\n

Ingredients for making rice with pigeon peas:<\/h3>\n\n\n\n