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Arroz con gandules

Arroz con Gandules (Puerto Rican Rice and Pigeon Peas)

Arroz con gandules along with pernil is the national dish of Puerto Rico. It’s a combination of rice and pigeon peas cooked with aromatic sofrito, herbs and spices. No matter the occasion, you will always find a caldero of arroz con gandules at every party or family gathering.
5 from 18 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people

Equipment

  • 1 Caldero

Ingredients
  

  • 2 tazas Jasmine rice
  • 2 tbsp achiote oil see notes
  • 1/4 taza sofrito
  • 1/4 taza tomato sauce
  • 1 tbsp chicken bouillon paste Better than bouillon
  • 3 tazas water or homemade chicken stock
  • 15 oz gandules (pigeon peas)
  • 2 tbsp pimento stuffed olives
  • 1 bay leaf optional
  • 1/2 tbsp adobo Healthy Rican
  • 1/2 tbsp sazón Healthy Rican
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground oregano
  • 1/4 tsp cumin
  • 1/8 tsp black pepper
  • sal to taste
  • 4-5 sprigs fresh cilantro optional

Instructions
 

  • Place your caldero over medium heat and add your achiote oil, sofrito, tomato sauce and chicken bouillon paste. Stir for about 1-2 minutes, until fragrant.
  • Add the water or stock and seasonings. Stir well. Taste and adjust seasonings, if necessary. The liquid should be heavily seasoned to ensure very flavorful rice!
  • Add gandules, olives and bay leaf (if using). Bring to a boil.
  • Add the rice. Stir well to evenly distribute the rice and pigeon peas. Add fresh cilantro on top and cover. Lower the heat to medium low.
  • Allow the rice to cook for 25 minutes, covered.
  • After 25 minutes, uncover the caldero and remove the cilantro springs.
  • Carefully fluff the rice by lifting and flipping over spoonfuls of rice with a large kitchen spoon. The grains of rice should be fluffy and fully cooked.

Video

Notes

TIPS:

If your rice is too wet and mushy (amogollao) that means you added too much liquid. The best way to fix this is to uncover it and cook for about 10 minutes, uncovered on super low heat. This will allow some of the excess moisture to evaporate. But don't keep it on the heat for too long or the rice will overcook.
If your rice is too grainy and the grains are hard in the center, that means you added too little liquid. Add about 1/2 cup of water and cook covered for 15 more minutes. This should fix it. If it's still grainy, repeat the steps.

ACHIOTE OIL

To make achiote oil, simply warm annatto seeds in your oil of choice. Allow the oil to warm over low heat for about 5 minutes. You could also add aromatics like garlic, cilantro, culantro and black peppercorns. Allow the oil to cool and strain into a glass bottle. Store at room temperature for up to 3 months.

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