Arroz con Gandules

Name: Arroz con Gandules
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Puerto Rico
Ingredients: 400 g medium-grain rice, rinsed; 400 g canned pigeon peas, drained; 3 tbsp olive oil; 80 g sofrito; 2 tbsp tomato sauce; 60 g green olives; 1 tsp ground annatto; 1/2 tsp cumin; 700 ml vegetable stock; 1/2 tsp salt, or to taste

Sofrito, olives and pigeon peas turn a pot of rice into a fragrant Puerto Rican table favorite.

Puerto Rico · Vegetarian · 45 min

Dish-specific AI-generated illustration; not a photograph of a tested preparation.

DeSabor Kitchen · Published October 5, 2026 · Updated October 5, 2026 · 15 / 30 / 45 min · 6 · Puerto Rico

Jump to Recipe

Use a heavy pot with a snug lid. Let the liquid fall just below the rice before covering, then keep the heat low. Repeated stirring after the lid goes on breaks grains and encourages a sticky texture.

The Story Behind the Dish

Arroz con gandules is a Puerto Rican staple, especially at celebrations. This meat-free version uses vegetable stock; other versions include pork.

Ingredients

400 g medium-grain rice, rinsed
400 g canned pigeon peas, drained
3 tbsp olive oil; 80 g sofrito
2 tbsp tomato sauce; 60 g green olives
1 tsp ground annatto; 1/2 tsp cumin
700 ml vegetable stock; 1/2 tsp salt, or to taste

Instructions

Heat oil in a heavy pot. Cook sofrito 4 minutes, then add tomato sauce, annatto and cumin and cook 1 minute.
Add rice, pigeon peas, olives, stock and salt. Bring to a boil and simmer uncovered until liquid falls just below the rice, about 8 minutes.
Stir once, cover tightly and cook on very low heat 18–20 minutes. Do not keep lifting the lid.
Rest off heat for 5 minutes, fluff gently and serve.

Cook's Tips

For homemade sofrito, blend onion, sweet pepper, garlic and cilantro; freeze any extra in small portions.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.

How to Serve It

Fluff from the edges toward the center and serve alongside stewed or roasted meat, or as a meat-free main with a salad. Do not scrape a scorched bottom layer into the rest of the pot.

Variations & Substitutions

Some versions include pork or a banana-leaf covering. This recipe omits both. For homemade sofrito, blend onion, sweet pepper, garlic and cilantro, then measure 80 g for this pot.

Use cooked pigeon peas, not dried peas, for this timing. A different bean is an adaptation, not an identical replacement for gandules. Choose vegetable stock and check the sofrito ingredients to keep this version meat-free.

Storage & Reheating

Spread extra rice in shallow containers and refrigerate within 1 hour at 4°C or below. Use within 24 hours, or freeze promptly in portions for up to 1 month for best quality.

Add a tablespoon water per serving, cover and heat until steaming throughout and 74°C. Reheat once only; discard any portion that has been left warm for too long.

The DeSabor Table

Arroz con Gandules — Main Dish