This arroz con gandules recipe is a popular Puerto Rican dish of rice and pigeon peas cooked together in a seasoned broth, a great side or main dish with huge flavor.
Arroz con Gandules Recipe (Puerto Rican Rice with Pigeon Peas)
We're cooking up a huge pot of Puerto Rican rice and beans in the Chili Pepper Madness kitchen today, my friends! Beans and rice dishes are a popular combination is many parts of the world.
They're both highly nutritious, easy to flavor, and can be prepared in so many different ways.
This time we're visiting the Caribbean, Puerto Rico to be exact, with all their wonderful flavors and ingredients. We're talking Puerto Rican Arroz con Gandules, and I think you're going to love this dish as much as I do.
What is Arroz con Gandules?
Arroz con Gandulez translates to "Rice with Pigeon Peas" in English. It is a traditional Puerto Rican recipe served on special occasions and often around the holidays or family gatherings.
The recipe is made by simmering pigeon peas and rice in a delicious broth flavored with salt pork and lots of different vegetables to achieve a side dish that is loved by many.
Recipes for this dish vary quite a bit from cook to cook, with different types of pork, different methods for softening the beans, different preferred seasonings, opinions on the choice of rice, and so much more.
This is what makes it wonderful, with so many options for preparation.
If you're a spicy food lover like I am, you'll enjoy this version of the recipe not so much for the heat (there really is none), but for it's outstanding flavor. Make it for your next gathering.
Let's talk about how to make Arroz con Gandules, shall we?
Puerto Rican Arroz con Gandules Ingredients
- Pigeon Peas. This recipe calls for 1 pound pigeon peas, "gandules" in Spanish, rinsed and soaked overnight, then cooked until tender (about 30-40 minutes, simmered).
- Oil for Cooking. I use 1 tablespoon olive oil, though achiote oil is great here.
- Pork. I use 1/4 pound salt pork (such as bacon) and 1/4 pound lean ham. You can add more if you'd like. I like the balance of fatty and lean.
- Vegetables. Use 1 medium onion and 1 green bell pepper. You can use hotter peppers for a spicier version for this recipe, but it is not traditional in Puerto Rico.
- Sofrito. This recipe calls for 1/4 cup, though you can use more if you'd like. Sofrito is a flavorful puree of peppers, onions, garlic, tomatoes and herbs popular in Caribbean and Latin American cuisine, particularly many Puerto Rican dishes. Check out my homemade sofrito recipe to make your own.
- Olives and Capers. I use 1 cup chopped green olives and 3 tablespoons capers.
- Rice. Use 2 cups medium or long grain rice, rinsed at least 3 times to remove the surface starch.
- Tomato Paste. Use 2 ounces tomato paste, or you can use 8 ounces tomato sauce.
- Chicken Stock or Soaking Liquid. Use 2 cups chicken broth for the rice. Alternatively, you can use the reserved liquid from soaking the beans overnight.
- Salt and Pepper. To your personal tastes.
How to Make Arroz con Gandules - the Recipe Method
Brown the Pork. Add the oil and heat to medium-high heat in a heavy-bottomed pot, such as a Dutch oven or caldera, then brown the pork.
Cook the Vegetables. Cook down the onion, peppers and sofrito until softened.
Stir in the Rest. Add the olives and capers and stir. Add the rice, cooked pigeon peas, tomato paste and chicken broth (or reserved soaking liquid), and a bit of salt and pepper.
Simmer the Pot. Simmer for 20 minutes to 30 minutes, or until the liquid is absorbed and the rice done to your liking.
Rest and Serve. Rest for 5 minutes, then serve.
But wait...
Pegao, or Crispy Rice
Cooking the rice in a hot, heavy-bottomed pot often results in a crunchy, crispy layer of rice at the bottom of the pot.
This may seem like a mistake, but in reality, it is cherished by many.
So much so, in fact, that it has its own name, called "Pegao". I would compare it to "sacarat", the crunchy layer of rice formed at the bottom of a Spanish paella pan.
To achieve the crispy layer of rice, or pegao, leave the pot on the heat for a bit longer and do not stir the rice. You can also add in a bit more oil to the bottom of the pot with high heat to encourage crisping.
Just be careful to not burn the rice.
Boom! Done! Easy enough, isn't it? Such a great recipe. It's HUGE on flavor and super satisfying. I know you're going to love this one.
Recipe Tips & Notes
- The Pork. I use bacon and a simple lean ham from the store for this recipe, though it's great with many different cuts of pork. A ham hock is great for this recipe. Talk about flavor. I've also made this with leftover roast pork shoulder. Not traditional, but very tasty.
- The Rice. Some cooks swear by medium grain rice for their arroz con gandules and others argue long grain is ideal. I've made this with both and enjoyed each one. Consider it cook's choice.
- Pigeon Peas. Pigeon peas are a bean used widely in Caribbean cooking. If you have a hard time finding them at the grocery store, you can substitute black eyed peas. Lentils or kidney beans will work, though not ideal. Or, Buy Pigeon Peas online (affiliate link, my friends!)
- Rinsing the Rice. Rinsing the rice removes much of the surface starch from the grains, which can cause the rice to become gummy and overly sticky, way too soft. The finished rice should be softened yet still somewhat firm. Don't overcook the rice or a Puerto Rican grandmother will find and scold you.
- Seasonings. Feel free to add other seasonings to your preference. Popular additions include paprika or smoked paprika, dried or fresh oregano, cumin, Sazon seasoning, and Adobo seasoning.
That's it, my friends. I hope you enjoy your Puerto Rican Arroz con Gandules. Great stuff. Let me know if you make it. I'd love to hear how it turned out for you. See you next time!
Storage & Leftovers
Storing your Arroz con Gandules in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate the dish promptly.
Try Some of My Other Popular Recipes
If you love this recipe, you'll love this similar red beans and rice recipe with a Southern spin.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Arroz con Gandules Recipe (Puerto Rican Rice with Pigeon Peas)
Ingredients
- 1 pound pigeon peas gandules, rinsed and soaked overnight, then cooked until tender
- 1 tablespoon olive oil or use achiote oil
- 1/4 pound salt pork chopped (or use bacon)
- 1/4 pound lean ham chopped
- 1 medium onion chopped
- 1 green bell pepper chopped
- 1/4 cup sofrito
- 1 cup chopped green olives
- 3 tablespoons capers
- 2 cups medium or long grain rice rinsed at least 3 times
- 2 ounces tomato paste
- 2 cups chicken broth or use the reserved liquid from soaking the beans
- Salt and pepper to taste
Instructions
- Heat the oil in a heavy pot, such as a Dutch oven or caldera. Add the pork and brown the pieces, about 5 minutes.
- Add the onion, peppers and sofrito. Stir and cook another 5 minutes to soften.
- Add the pigeon peas, olives, capers, rice, tomato paste and chicken broth (or reserved soaking liquid). Season with salt and pepper and stir.
- Bring to a boil for 5 minutes until most of the water is absorbed, then cover, reduce heat and simmer for 20 to 30 minutes, or until the liquid is absorbed and the rice done to your liking. Remove from heat.
- Rest for 5 minutes, then serve.
Nutrition Information
NOTE: This recipe was updated on 10/23/23 to include new information. It was originally published on 8/12/20.
Anne Gabel says
This rice is amazing, and it makes enough that we can have it for a few meals.
Mike Hultquist says
Thanks for sharing, Anne! I appreciate it!
Anne says
Great recipe! I did cut the capers amount in half, only because we aren't that fond of them.
Mike Hultquist says
Glad you enjoyed it, Anne! Thanks!
Miska Knezevic says
Excellent! I do love your recipes! THANKS FOR THIS ONE!
Mike Hultquist says
Thanks so much, Miska!
Steph says
Excellent recipe!!!! It turned out as close as I've ever been able to make it to Puerto Rican friends' versions.
Mike Hultquist says
Outstanding!!
Kris says
How much rice to these condiments do you use? It doesn't say.
Michael Hultquist - Chili Pepper Madness says
Kris, see the recipe card. It reads "2 cups medium or long grain rice". Enjoy!
EDDIE says
Another winning recipe. Made enough so the next night I add some chicken. Delicious
Michael Hultquist - Chili Pepper Madness says
Thanks, Eddie. That would be Arroz con Gandules con Pollo! =) Glad you enjoyed it.
Toni says
Laura, look in the international section of ur grocery store, n you'll usually see a great big section of Goya products. That's most likely where 90% of us will get them. If not, hopefully you can order from Walmart.com.
Claudine Bratcher says
Mike,
I made this recipe and it was so good. I had to use the canned green pigeon peas because I couldn't find the dried peas. Years ago we were stationed in Fort Knox, KY and I had a friend who was originally from Panama and she used to make a very similar dish she called Panamanian Chicken and Rice. She said they always served it at celebrations and holidays. It was so good and she gave me her recipe. I haven't made it in a while, so I'm gonna have to dig it out and do it again.
This recipe reminded me of her recipe.
Thank you Mike for sharing your recipes..
Claudine in Fort Worth, TX
Michael Hultquist - Chili Pepper Madness says
Thanks, Claudine! Super happy you enjoyed it!
Claudine says
Mike,
I can't find the dried pigeon peas without ordering them from Amazon. I can however, get Goya brand canned green pigeon peas. Will they work in this? If so, what adjustments to the recipe do I need to make? Thank you in advance for any help.
Claudine in Fort Worth, TX
Michael Hultquist - Chili Pepper Madness says
Claudine, yes, canned beans work just fine for this recipe. You don't need to soak or simmer them as long. Let me know how it turns out for you. 2 cans should be sufficient!
Robyn McCully says
Hi Mike
I am SO excited to try this! I live in a “food challenged “ area (mountains of Tennessee) so ingredients are hard to come by. If I use canned pigeon peas or black eyed peas can you help me out with the amount I would’ve need...1-2 cans? I KNOW I can get goya brands here.
Thanks in advance
Michael Hultquist - Chili Pepper Madness says
Robyn, for canned, use 2 15-ounce cans. That will be plenty for you. Please let me know how it turns out for you! Enjoy!
Carolyn says
I am wondering, when do I add the pigeon peas? If it is cooked separately, how long do I cook it? Thanks
Michael Hultquist - Chili Pepper Madness says
Carolyn, add the pigeon peas when you add the rice. Let me know how it turns out for you.
Laura says
I can hardly wait to make this, can’t find pigeon peas...can you give me a substitute.....suppose to turn to the 70’s over the weekend....perfect time to make.
Thanks!
Laura
Michael Hultquist - Chili Pepper Madness says
Hi, Laura. Use black eyed peas instead. They are GREAT for this. Let me know how it turns out for you.