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Arroz con Gandules

Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)

Arroz con gandules is a classic Puerto Rican rice dish made with pigeon peas and a savory, aromatic base. It’s traditionally served alongside pernil, beans, and other Caribbean-inspired dishes. This version is written for home cooks and beginners, using easy-to-find ingredients while keeping authentic flavor.

This recipe uses a Puerto Rican–style sofrito as the flavor base. Refer to the Sofrito 101 guide for details.


Ingredients

  • 2 cups long-grain white rice, rinsed and drained
  • 1 (15 oz) can pigeon peas (gandules), drained and rinsed
  • 2 tablespoons olive oil
  • ¼ cup prepared Puerto Rican–style sofrito
  • ¼ cup tomato sauce
  • 1 teaspoon adobo seasoning
  • ½ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • 2½ cups chicken broth
  • 1 bay leaf
  • Optional: sliced olives or chopped cilantro for garnish

Instructions

  1. Heat the olive oil in a medium pot over medium heat.
  2. Add the sofrito and tomato sauce and cook for 2–3 minutes, until fragrant.
  3. Stir in the adobo seasoning, cumin, and black pepper.
  4. Add the pigeon peas and chicken broth, then bring to a gentle boil.
  5. Stir in the rice and add the bay leaf.
  6. Reduce heat to low, cover, and simmer for 18–20 minutes, or until the liquid is absorbed.
  7. Remove from heat and let the rice rest, covered, for 5 minutes.
  8. Fluff with a fork and remove the bay leaf before serving.

Serving Suggestions

  • Serve alongside pernil, mojo pork, or roasted chicken
  • Pair with habichuelas guisadas (stewed beans)
  • Add avocado slices or a simple salad on the side

Storage & Leftovers

Store leftover rice in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to loosen the grains.

Kitchen Confidence Tip

Rinsing the rice before cooking helps keep the grains separate. If the rice looks done but still feels slightly firm, cover it and let it steam off the heat for a few more minutes.