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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 54 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people

Equipment

  • 1 Caldero

Ingredients
  

  • 2 tazas Jasmine rice
  • 2 tbsp annatto oil see notes
  • 2 enteros garlic crushed
  • 1/4 taza onions finely diced
  • 1/4 taza bell pepper finely diced
  • 1/4 taza sofrito
  • 1/4 taza salsa de tomate
  • 1 tbsp chicken bouillon paste Better than bouillon
  • 3 tazas water or homemade chicken stock
  • 7 oz gandules (pigeon peas) 1/2 of 15oz can
  • 2 tbsp pimiento stuffed olives
  • 2 tbsp roasted red peppers pimientos morrones, optional
  • 1 bay leaf opcional
  • 1/2 tbsp adobo
  • 1/4 tbsp sazón
  • 1 tsp cebolla en polvo
  • 1 tsp ajo en polvo
  • 1/2 tsp ground oregano
  • 1/2 tsp ground annatto opcional
  • 1/8 tsp cumin
  • 1/8 tsp pimienta negra
  • sal to taste
  • 4-5 sprigs fresh cilantro opcional

Instructions
 

  • Place your caldero over medium heat and add the annatto oil, sofrito, garlic, onions, peppers, and seasonings: adobo, sazón, onion powder, garlic powder, oregano, ground annatto, ground cumin, and black pepper. Stir together for 1-2 minutes, until fragrant. Warming or toasting the spices helps them release their aroma and intensifies the flavors.
  • Add tomato sauce and chicken bouillon paste. Stir for about 1-2 minutes.
  • Add the rice and water or stock. Stir well. Taste and adjust seasonings, if necessary. The liquid should be heavily seasoned to ensure very flavorful rice!
  • Add gandules, olives, roasted red peppers, bell pepper, and bay leaf (if using).
  • Stir well to evenly distribute the rice and pigeon peas. Add fresh cilantro on top. Allow this to boil for 3-5 minutes until the liquid reduces a bit.
  • Cover the pot and lower the heat to 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. Serve and enjoy. ¡Buen provecho!

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.

Annatto 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 2 months. See full recipe here.

Homemade Adobo & Sazón:

As for seasoning, I use my homemade adobo y sazón. They can easily be made with spices you probably have in your pantry.

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Keyword arroz con gandules, puerto rican food, Puerto Rican recipes