Arroz con Gandules (Puerto Rican Pigeon Peas and Rice)

Arroz con Gandules (Pigeon Peas and Rice) cooked in a cast aluminum skillet and a plate beside it with a serving of rice and slices of avocados.

5 from 19 votes

Arroz con Gandules (Puerto Rican Pigeon Peas and Rice)

Arroz con Gandules is Puerto Rico's most classic rice dish. Made with pigeon peas, sofrito, sazón, olives, and pork. It's a staple at every holiday gathering and the best side for pernil, pavochon and more!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Side Dishes

Cuisine: Puerto Rican

Servings:

Calories: 728kcal

Author: Catherine Arena

Equipment

Caldero cast aluminum pot used in Latin cooking or a dutch oven pot

Ingredients

4 cups medium grain white rice rinsed under cool water until the water runs clear
1 15.5 ounces can of gandules (pigeon peas) undrained
3 tablespoons sofrito
⅓ cup ham steak cut into cubes
⅓ cup pork back fat (tocino) cut into cubes
1 ham hock keep whole or cut half of it into cubes
4 ounces tomato sauce or one heaping teaspoon of tomato paste
1 chicken bouillon
1 packet sazon with annatto
1 dried bay leaf
1 teaspoon oregano
3 tablespoons pimiento stuffed green olives
⅓ cup cilantro rinsed and coarsely chopped
2 tablespoons vegetable or corn oil
salt to taste
3½ cups water

Instructions

Heat the vegetable oil in a caldero or Dutch oven over medium heat. Add the tocino and cook for a few minutes until it's nice and crispy.
Add the ham steak and ham hock pieces and sauté for another few minutes.
Add the sofrito, sazón, chicken bouillon, oregano, bay leaves, olives. Stir everything together and cook for about two minutes.
Add the can of gandules, including the liquid they're packed in. Add the tomato sauce and stir well.
Pour in the water, stir, and let everything cook for about 3 minutes, until the liquid comes to a low boil.
Add the rinsed rice and stir well. Season with salt to taste.
Check that there's enough water to cook the rice. Tip: If you're using medium grain rice, a good way to check is to place a large spoon on top of the rice. The water should come up high enough to nearly submerge the spoon.
Increase the heat to medium-high and let the water cook down until it's almost completely evaporated, about 5 minutes.
*Keep an eye on the pot during this step. You want most of the water to evaporate, but don't let the rice dry out too much or the bottom can burn. Once the bottom burns, that bitter burnt taste will spread throughout the entire pot of rice.
Gently stir the rice with a large spoon, then cover the pot immediately and lower the heat to medium-low. Let the rice cook for 15 minutes without disturbing it.
Tip: Don't worry about the pegao (crispy rice that forms at the bottom of the pot). It's part of what makes Puerto Rican rice so good! Just avoid stirring too hard, so you don't break it up and mix it into the rice.
Important: Once you've stirred the rice and covered the pot, resist the urge to keep lifting the lid. You want the rice to steam and cook evenly, so leave it covered until it's time to check it.
After 15 minutes, remove the lid and stir the rice again. Cover the pot and cook for another 15 minutes.
After the second 15 minutes, remove the lid and give the rice a final stir. Check that the rice is tender and cooked through. Garnish with some chopped cilantro and serve.
Serving tip: If serving for the holidays or any other celebration, top the rice with a few strips of pimiento peppers and cilantro for a festive touch.

Notes

Recipe Notes:

Pot - For the best results, use a "caldero" or dutch oven. Do not use a non stick pot.

Pork - A ham hock is used for extra flavoring but is optional. You can also use one packet of ham bouillon.

Sazon and Gandules - If you are not used to cooking with sazon and "gandules", both can be found in the Latin section of your local supermarket or purchased online.

Storing: Store in the same cooking pot or an airtight container for up to 4 days.

Reheating: If heating in the pot, place on the stove and heat through on medium-low. You can also heat in the microwave for a few minutes or until heated through.

Nutrition