Arroz con Gandules (Pigeon Peas and Rice)

This Arroz con Gandules recipe (Pigeon Peas and Rice) is the quintessential rice dish of Puerto Rico. It’s a must have at holiday celebrations and a staple at the dinner table. Pairs beautifully with pork, turkey and beef.

This iconic dish is a cherished staple in Puerto Rican households. While we enjoy this dish year round, it’s a must have for Thanksgiving, Christmas, New Years and Dia de Los Reyes (Three Kings Day).

The rice flavor comes from the traditional seasonings of sofrito, sazon, oregano, bay leaves and olives and then further enhanced by adding pieces of ham steak, “tocino” (pork back fat) and smoky ham hock. Finally the pigeon peas bring an earthy depth of flavor that completes this flavorful rice dish.

Traditionally served with pernil asado (pork shoulder roast), pavochon (Puerto Rican style turkey) and jamon al horno con piña (pineapple glazed ham) during the holidays, arroz con gandules is also perfect for simpler occasions. It pairs just as well with everyday dishes like Puerto Rican fried pork chops (chuletas fritas) and pollo asado al carbon (charcoal roasted chicken).

Jump to:

• What are Pigeon Peas?
• Reasons to Love this Recipe
• Ingredients
• Substitutions and Variations
• Instructions
• Expert Tips
• Recipe FAQs
• Other Rice Dishes You Will Love
• 📖 Recipe

What are Pigeon Peas?

Pigeon peas, known as gandules in Spanish are round legumes commonly used in Caribbean and Latin American cooking. They have a slightly nutty flavor and a firm texture which makes them perfect in rice, stews and soups. You will find gandules canned, frozen or dried.

If you have never made pigeon peas and rice, try looking in the Latin foods section of your local supermarket or the frozen Latin section. You can also easily find them online.

Reasons to Love this Recipe

• Flavorful – The combination of tocino, ham hock, sofrito and other flavors, gives this dish such a delicious depth of flavor.

• Perfect for Any Occasion – Whether you’re serving this dish for a holiday celebration or a simple weeknight meal, arroz con gandules pairs well with almost any protein.

• Comforting and Filling – This dish is filling and satisfying and tastes even better the next day!

• Cultural – If you’ve been looking for a true cultural classic, this is it!

Ingredients

• Rice – Use medium or long grain rice.

• Gandules – Use canned or frozen gandules.

• Ham Steak – Cut the ham steak into cubes.

• Ham Hock – Keep the ham hock whole or cut into cubes. (I like to cut some of the meat into cubes and leave some on the bone as well.)

• Sazon – Use sazon with annatto to add flavor and coloring to the rice.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

Instructions

Step 1: Over medium heat, add two tablespoons of vegetable oil to a caldero or dutch oven pot and heat through. Add the tocino (Image 1) and cook for a few minutes until nice and crispy then add the ham steak and ham hock pieces. Saute for another few minutes (Image 2).

Step 2: Add the sofrito, sazon, chicken bouillon, oregano, bay leaves, olives and stir well (Image 3). Cook for about two minutes (Image 4).

Step 3: Add the can of gandules including the water they came in (Image 5) followed by the tomato sauce (Image 6) and stir. 

Step 4: Add the water to the pot (Image 7), stir and cook for about 3 minutes until a low boil forms.

Step 5: Add the rinsed rice (Image 8) and stir. Season with salt to taste.

Step 6: Check to make sure there’s enough water to cook the rice. Tip: You will know you have added enough water when a large spoon, placed on top of the rice, is nearly fully submerged by the water (Image 9).

Step 7: Increase the heat to medium-high and let the water almost completely evaporate (Image 10), about five minutes.

Note: Keep an eye on the rice to ensure it doesn’t dry out too much and cause the bottom to burn. A burnt bottom will carry a bitter, smoky burnt flavor through the rice, ruining the rice dish.

Step 8: Stir the rice gently with a large spoon (Image 11), cover the pot immediately with a lid, and reduce the heat to medium-low. Tip: Don’t worry about the pegao (crispy rice) forming at the bottom of the pan. Avoid stirring too hard to keep it from mixing into the rice.

Let the rice cook for fifteen minutes on medium low heat without disturbing it.

Note: Once you’ve stirred the rice and covered the pot, resist the urge to remove the lid until it’s time to check and stir again. Lifting the lid will disrupt the cooking process, causing the rice to stay undercooked and grainy.

Step 9: After fifteen minutes, remove the lid and stir the rice again (it will be drier at this point!). Cover the pot again and continue cooking for another fifteen minutes.

After fifteen minutes, remove the lid and give the rice a final stir. The rice is done. Sprinkle chopped cilantro on top for garnishing and extra flavor. Tip: If serving for the holidays, top with the chopped cilantro and pimiento peppers strips for a beautiful delicious festive presentation.

Expert Tips

• Rice – Use only medium or long grain rice, no instant rice here!

• Rinse the Rice – Rinse the rice thoroughly before cooking to remove excess starch.

• Pot – The key to making the best authentic Puerto Rican rice is using the right pot. Use a traditional caldero (cast aluminum pot) or dutch oven for the best results. Avoid using a non-stick pot as it will not produce the signature “pegao” bottom.

• Water Ratio – Use just enough water to cook the rice without making it soggy. The “spoon test” (a spoon nearly completely submerged in the water is a great guide.

• Lower Heat – After the rice’s initial boiling stage, cook the rice on medium low heat to allow it to steam and fluff properly.

• Stirring – Avoid over stirring the rice while cooking or it will not cook properly. Stir the rice only when it is time to stir it again.

• Pegao – When stirring, be cautious not to stir the “pegao” (crispy rice at the bottom) into the rice.

• Lid – It is really important to not lift the lid during the cooking process. Lifting it too soon will result in undercooked rice.

• Save the Pegao – A lot of us Puerto Ricans enjoy scraping the crispy bottom and eating it with a side of habichuelas guisadas (stewed beans).

Recipe FAQs

Other Rice Dishes You Will Love

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