Arroz con Gandules (Rice with Pigeon Peas)

Arroz con gandules is a very popular Puerto Rican rice dish. Rendered pork fat and spices flavor the rice before the pigeon peas are added and the whole lot is steamed until fluffy and soft. You’ve probably seen, if not tasted, Arroz con Gandules if you’ve ever had the honor of being invited to a Puerto Rican party. Rice with pigeon peas is a must at any PR party or event. Hell, we serve this flavorful dish for Wednesday night’s dinner, just because.

Here’s your admission to the club. Growing up, anyone who displayed “un-Puerto Rican-like” conduct was threatened with having their PR card removed. Not being able to make a decent pot of arroz con gandules causes great angst in many folks of Puerto Rican descent. There’s a fine line between fluffy and mushy and many cross it every time they make it. I’ll do my best to teach you all of the things so you can receive (and keep) your PR card…even if you’re just an honorary Boricua. 

*I originally published this recipe in September 2020. I’ve since updated the recipe to include metric units of measurement.*

Where does Arroz con Gandules come from?

Arroz con gandules is a rice dish that can be considered one of the national dishes of Puerto Rico. It is often served with its counterpart: roast pork shoulder (or pernil). In fact, I have never been to a party where it wasn’t served. Not any good parties, that is. We commonly serve arroz con gandules during Christmas and New Year’s Eve celebrations. The dish is also served at many parties and large events because of its ability to feed a large crowd with minimal effort. Here, in the States, the diaspora of Puerto Ricans have prepared it for Thanksgiving for many decades. 

Other Caribbean islands, namely those that have an Indian influence, have their own versions of arroz con gandules, albeit, with some fundamental changes in the preparation. The Dominican Republic has their moro de gandules, Trinidad and Tobago has pelau. Some nations have different ways of preparing the dish; Jamaica, for example, serves a lighter (in color) version of arroz con gandules, which they call rice with gungo peas.

I honestly believe that the Puerto Rican version is the most well-known. That’s right, I fully admit that I’m totally biased.

What ingredients do I need to make Arroz con Gandules?

The main ingredient in arroz con gandules is the rice. I use long grain white rice in my recipe and I’ll explain why that makes it different, later. The flavoring base for the recipe is built upon pork (you can also use chicken thighs or skins), sofrito, adobo, sazón, a generous helping of other spices, and the briny-saltiness of olives, capers, and chicken bouillon. 

Tomato sauce and gandules, of course, along with water are the only other ingredients in this recipe. Granted, the gandules are the next most important ingredients, besides the water, which will include the liquid drained from the can of gandules. After you open the can, just strain the liquid from the gandules into the measured cooking water.

A heavy-bottomed pot is essential in making a great rice dish, for, without it, you run the risk of burning your rice beyond edibility. Nothing from this page can be inedible. It’s in my name, for crying out loud!

So, let me show you how to make this Puerto Rican masterpiece. 

What does gandules mean in English? What do they taste like?

Gandules means “pigeon pea”.

No, they are not made of, nor do they come from, pigeons. Yes, I have actually been asked that question before- in fact, many times. Abuela Leria (Hector’s grandmother) told me they got their name because they were a popular source of food for the pigeons on the islands. She told me that during one of our gandules-shelling sessions and I know it’s a fact because Abuela Leria knew everything. 

The pigeon pea is a large part of the Indian diet, where it originated. Carried west to Africa, it more than likely arrived to Puerto Rico and the Caribbean islands on the same slave ships that brought our ancestors. Basically, every one in the world is hip to how amazing gandules are. Get on this train, if you aren’t already, my friend.

A pigeon pea is a legume, much like lentils or a regular green pea. Fresh gandules are bright green and tender enough to eat raw (I’ve snuck a few when Abuela wasn’t watching), as are peas. After drying or canning, they often take on a muted brown color. Gandules are a very good source of protein and dietary fiber. Pregnant women will be glad to know that they are an excellent source of folate.

Gandules actually taste like meat to me. Which, I mean, is what makes it a great meat substitute, right?

What kind of rice do I use to make Arroz con Gandules?

So, the most common rice used to make arroz con gandules has always been Arroz Rico’s medium grain rice. If you had no idea there was such as thing as medium grain rice, don’t worry, you’re not alone. Outside of most major cities, or cities that have a large population of Caribbean Hispanics, you will have a hard time tracking down a bag. I know I have. As a result of how elusive this grain of rice is, I started making my arroz con gandules with long or extra-long grain rice. Now, I won’t make it the old way even if I can find medium grain, which I can.

Medium grain rice reminds me of chewing on pebbles. A bit dramatic, yes, but I can’t get past it. I don’t care if the arroz con gandules is perfectly cooked. The little grains of rice irritate me. Instead of clumpy, tiny rocks, my long grain arroz is fluffy and light and filling and pretty. 

Can you still make it with medium grain? Sure. But, can you find it easily? That’s a better question. If you can’t, stick with me and my recipe, kiddo. I’ve got your back.

What’s most important about making an amazing pot of rice is to rinse the excess starch off it prior to cooking. Rinse the rice three times under cold, running water, until the water runs clear. Drain the rice of excess water while you prep your ingredients. 

What’s the best pot to cook rice in?

Calderos (literally: cauldrons) are similar to arroz con gandules in that you’ll find them in every Puerto Rican kitchen. If a Puerto Rican doesn’t have one yet, it’s only because they’re still looking for it on Amazon. Often, the wedding gift one gives to a newlywed couple is their first caldero.

Some people, like me, have multiple calderos. I have a little, baby caldero that can make a 1/2 cup of rice, which, who’s ever made a 1/2 cup of rice? I also have a gigantor caldero which could cook a human if I was a psychopath. Which, I’m not. Abuela Leria had a caldero so big she had to heat it over a fire and use a wooden oar to stir its contents. Calderos are an important part of our culture. They’re also the telltale sign that someone is making arroz con gandules. 

At military functions, especially, if someone shows up with one of these, you know what’s about to go down at your potluck. Imusa calderos, are the most popular brand of pots in Puerto Rican kitchens and around the world. I highly recommend them as all of my calderos are from Imusa. That said, my induction burner, which I use to shoot my images, doesn’t work with cast aluminum, so I’m using the next best thing: a ceramic-coated dutch oven. 

What kind of meat do I add to my Arroz con Gandules? 

I make my arroz con gandules with bite-size pieces of pork. The most commonly used cuts are pork loin (from the chops), shoulder meat, or Boston butt.

I buy a family pack of center cut pork chops and marinate the meat. Then, I remove two pork chops, which I cut into small chunks to use in making my rice. The following day, I fry the rest of the pork chops that came in the package while the chunks begin my arroz con gandules. 

If you don’t eat pork, use chicken thighs instead. Skin-on chicken thighs are better because you can render the fat from them, which will, in turn, add flavor to your rice. Vegetarian arroz con gandules is totally possible, as well. Simply omit the meat and the chicken stock. Use vegetable stock or just plain water, instead. 

Meat has always been a common feature of the dish, which is why arroz con gandules can be a meal on its own. If you opt to use it, just brown it quickly over medium-high heat in a tablespoon of olive oil.

Some people use achiote oil to make their arroz con gandules. Because the sazón that I’m using, coupled with the tomato sauce, adds a good amount of color, I don’t always use it in my rice. Feel free to use it yourself if you have some prepared. 

Why does my arroz con gandules come out mushy?

If you have ever scooped up your perfect-looking rice, only to hang your head in shame because it stuck to the spoon, this tip is for you.

Sauté the grains of rice in the fat that’s been rendered from the pork and the olive oil for about 2-3 minutes. Coating and toasting the grains in the fat help to keep the grains of rice from sticking together as they cook. 

That, coupled with proper steaming of the rice will eliminate the mushiness that causes so much shame. 

After you toast the rice for 2-3 minutes over medium-high heat, add the sofrito to the mix. 

Sofrito is a must for amazing arroz con gandules. The culantro in the cooking base is what helps give this recipe its unique flavor. As you can see, I use sofrito straight from the freezer, which I froze to maintain as much flavor as possible. Use fresh or frozen, it doesn’t matter, so long as you use it!

Sauté the sofrito for 2 minutes at the same temperature. If you use frozen sofrito, don’t worry if it’s not thawed completely at the end of this cooking time. This part still has a ways to go and it’ll be thawed by the time you reach the steaming of the rice. 

Do I have to add tomato sauce to my rice?

Add the tomato sauce, the remaining spice blend, water, and the reserved liquid from the gandules that you drained earlier. You can also combine the tomato sauce, water, and liquid from the gandules all together and add it all at once to the pot. Give everything a good stir. Make sure to mix the rice and liquids completely. 

While you don’t have to add tomato sauce to your arroz con gandules, I recommend doing so for two reasons. The first reason for tomato sauce: flavor. Tomato sauce adds yet another level of flavor to your rice. The second reason is color, the tomato sauce will give your arroz that beautiful red hue we have come to expect. 

Now for the umami factor! Add the briny capers and olives (yes, they’re optional), and the savory chicken bouillon paste. Again, if you’re making a vegetarian arroz con gandules, swap the chicken base out for a vegetable base, instead. 

Stir in the drained gandules and bring the liquid in the pot up to a boil. 

How long do I cook Arroz con Gandules?

Let the water boil until the surface of the rice peeks through. On my stove this takes anywhere from 8-10 minutes. Yours might be different. The key to knowing when to move forward is seeing that layer of rice peek through the bubbling liquid. 

Once the water has evaporated, go around the pot, folding the rice from the outside of the pot into the center using a large spoon. Spread the rice back into an even layer in the pot, then reduce the heat to low and put a square of aluminum foil over the pot. Just lay it on there. 

My rice is hard! How do I fix it?

Press the lid of the pot firmly onto the foil, sandwiching it between the pot and the lid. This creates a tight seal between the lid and the pot which, in turn, steams the rice more effectively.

Steam the rice for 20 minutes over low heat. Do. Not. Lift. The. Lid. Don’t you do it. The rice must steam, undisturbed. If you do, you toy with the risk of having hard rice. 

After 20 minutes, fold the rice from the outside to the inside of the pot once again. Give it a little taste. It shouldn’t have any bite or crunch left to it. The rice will be wet, but shouldn’t clump together. Cover it once again, turn the heat off, and leave the pot to sit on the warm burner until you’re ready to serve it. 

If you didn’t listen to me and the rice is still hard after 20 minutes of steaming, pour in 1/4 cup of water and seal it again with the lid and foil. Steam for an additional 10 minutes over low heat. If the rice is mushy and clumps together, cook it, uncovered for another 10 minutes on low to dry it out a bit. 

How do I store the cooked rice?

Ready to serve? Scoop the rice and dish it out, then! Arroz con gandules is a meal in and of itself, so you can eat it as a main dish or a side.

Don’t forget to scrape down to the crunchy bits on the bottom of the caldero! Pegao (the crispy rice on the bottom of the pot) is worth fighting over. All the flavor concentrates into those crunchy bits of rice on the bottom. People either love it or hate it, I, for one, love the stuff. 

To store leftovers: transfer the arroz con gandules to a food storage container and keep it in the fridge for 3 days. 

Can I freeze Arroz con Gandules?

Freezing the rice is easy. Transfer the cooled arroz con gandules to a freezer-safe storage bag and freeze, lying flat, for 6 months or less. 

To thaw the rice, just pop it into the fridge overnight. Reheat it in the microwave after sprinkling a little water over the rice. 

How can I change this recipe?

Make it vegetarian:

• omit the seasoned pork AND
• replace the chicken bouillon with vegetable base

Swap the meat:

• use seasoned, skin-on, chicken thighs instead of pork
• use seasoned chunks of beef chuck
• cut Vienna sausage or canned ham into chunks (don’t season these as they are already salty)

Switch up the simmering liquid:

• use coconut water instead of water
• simmer in half water-half beer
• simmer in pork or beef stock instead of chicken stock

Pin this beloved, classic recipe to your sides or Holiday boards ASAP! Share with your nearest and dearest and let me know what you think!

Arroz con Gandules (Puerto Rican Rice with Pigeon Peas

Marta Rivera at Sense & Edibility

5 from 46 votes

The flavorful Puerto Rican classic will be the centerpiece of your holiday meals.

Servings: 12

Print Pin Recipe

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Equipment

• 5qt caldero or dutch oven

Ingredients

  

1x2x3x

Spice Blend

• 1 tablespoon (15 grams) Adobo (or 1-2 teaspoons for low sodium option)
• 2 1/2 teaspoons (10 grams or 2 packets) Sazón con achiote
• 2 teaspoons (6 grams) onion powder
• 2 teaspoons (6 grams) granulated garlic
• 1 teaspoon dried oregano leaves
• 3/4 teaspoon (3 grams) black pepper

For the Arroz con Gandules

• 1 cup (2 small or 200-300 grams) pork chops* cut into small chunks
• 1/4 cup (60 milliliters) extra virgin olive oil or achiote oil (see post)
• 3 cups (655 grams) long grain rice rinsed 3-4 times in cold water
• 1/2 cup (130 grams) sofrito
• 1/2 cup (120 milliliters or 4 ounces) tomato sauce
• 6 manzanilla olives pitted
• 1 teaspoon capers
• 1 teaspoon (8 grams) chicken bouillon base (or vegetable base), optional
• 2 cups water plus liquid strained from gandules
• 15.5 ounce can (439 grams) gandules (pigeon peas) (strain liquid from can into the water for boiling)
• kosher salt or adobo to taste

Instructions 

Make the spice blend and season the meat (Can be done a day ahead)

• In a small bowl, combine the adobo, sazón, onion powder, granulated garlic, oregano, and black pepper. Stir together to combine well.
• In a mixing bowl, sprinkle 1 heaping teaspoon of the spice blend onto the chunks of pork. Toss to coat the meat in the spice blend and allow the seasoning to penetrate the meat for 30 minutes to 24 hours.

  Reserve the remaining spice blend for seasoning the rice.

Prepare the Arroz con Gandules

• Heat the olive oil over medium-high heat in a 5-quart caldero (or heavy bottom dutch oven).

  When the oil begins to shimmer, add the seasoned pork chunks to the pot. Quickly brown the pork stirring frequently with a large spoon. Cook the pork for 3-4 minutes, or just until it begins to brown.
• Stir the rinsed rice into the pot with the meat and sauté the grains of rice in the fat rendered from the pork and the olive oil.

  Toss the rice frequently as it toasts, and sauté for 2-3 minutes over medium-high heat, or until the grains of rice look glossy.
• Add the sofrito to the pot. 

  Sauté the sofrito for 2 minutes making sure to scrape the bottom of the caldero to keep the rice from sticking too much.

  (If you're using frozen sofrito, don't worry if it's not thawed completely at the end of this cooking time, it will continue to thaw as the rice cooks).
• If the rice is beginning to stick or burn on the bottom of the pan, lower the heat to medium.

  Add the tomato sauce, the remaining spice blend, the water and reserved liquid from the gandules to the pot.

  Stir to make sure the rice and liquids are combined well. 
• Lastly, add the olives, capers, chicken base, and the drained gandules. Stir everything well to incorporate it into the rice mixture.

  Finally, bring the water in the pot up to a boil. 

Boil, then Steam the Rice

• Allow the water boil until the surface of the rice peeks through: this can take anywhere from 8-10 minutes over medium to medium-high heat.

  Once the water has evaporated, and the top layer of rice peeks through the bubbling liquid, fold the rice from the outside of the pot to the center- all around the pot.
• Spread the rice back into an even layer in the pot and reduce the cooking heat to low.

  Lay a square piece of aluminum foil, wide enough to overlap the sides- over the pot. Press the lid of the pot firmly onto the foil, sandwiching it between the pot and the lid, to create a tight seal which steams the rice more effectively.
• Steam the rice for 20 minutes over low heat. Don't lift the lid until the 20 minutes of cooking time is finished.

  After 20 minutes, fold the rice from the outside to the inside of the pot once again. Give it a little taste. The rice should be soft and tender.
• If the rice is still hard after 20 minutes of steaming, pour in 1/4 cup of water and seal it again with the lid and foil. Steam for an additional 10 minutes over low heat.

  If, on the other hand, the rice is mushy and clumps together, continue to cook it, uncovered, for another 10 minutes to dry it out a bit. 
• Once the rice is cooked, replace the lid, turn off the burner, and leave the pot to sit on the warm burner until ready to serve it. 

  When you're ready to serve, scoop the rice and dish it out. Serve as an entree with a side salad or as a side dish.

Notes

The crunchy bits on the bottom of the caldero are called pegao. This crispy rice is flavorful and highly coveted amongst many Puerto Ricans. 

To store leftovers: transfer the arroz con gandules to a food storage container and keep it in the fridge for 3 days. 

To freeze Arroz con Gandules: transfer the cooled arroz con gandules to a freezer-safe storage bag and freeze, lying flat, for 6 months or less. 
To thaw the rice, just pop it into the fridge overnight. Reheat it in the microwave after sprinkling a little water over the rice. 

Try these swaps:

Make it vegetarian:

• omit the seasoned pork AND
• replace the chicken bouillon with vegetable base

Swap the meat:

• use seasoned, skin-on, chicken thighs instead of pork
• use seasoned chunks of beef chuck
• cut Vienna sausage or canned ham into chunks (don't season these as they are already salty)

Switch up the simmering liquid:

• use coconut water instead of water
• simmer in half water-half beer
• simmer in pork or beef stock instead of chicken stock

 

Nutrition

Calories: 348kcalCarbohydrates: 58gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 13mgSodium: 150mgPotassium: 322mgFiber: 4gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 45mgIron: 1mg

Course Accompaniments

Cuisine Puerto Rican, Puerto Rican/Hispanic

Keyword arroz con gandules, pigeon peas, rice

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