Name: Arroz con Gandules: Puerto Rican Rice with Pigeon Peas Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Puerto Rican
Ingredients: 4 tablespoons vegetable oil; 1/2 cup cubed pork fat (like the fat from a pork chop), cut into 1-inch cubes; 1/4 cup canned tomato sauce; 1/4 cup red sofrito; 3 teaspoons Goya Sazón, divided; 2 teaspoons adobo seasoning; 1 teaspoon dried oregano; 1 teaspoon kosher salt (or more to taste); 15 ounces gandules (pigeon peas), undrained; 2 1/2 cups low-sodium chicken broth; 2 cups long-grain rice, rinsed; 4 sprigs fresh cilantro; 1 piece banana leaf

If you’ve ever wanted to taste a true flavor bomb from Puerto Rico, then this Arroz con Gandules: Puerto Rican Rice with Pigeon Peas Recipe will quickly become one of your all-time favorite dishes. It’s everything you love about rice and beans combined with rich, savory spices, tender pigeon peas, and that unmistakable hint of sofrito that makes Puerto Rican cuisine so unforgettable. This dish is warm, comforting, and filled with layers of deep, vibrant flavor that make every bite simply irresistible.

Ingredients You’ll Need

The image shows a white round pot filled with a stew-like dish. The base layer is a thick reddish-brown sauce with visible bits of cooked meat or vegetables, giving a rich and slightly oily texture. On top, there is a generous layer of pale yellow beans, scattered evenly across the surface, partially submerged in the sauce. The pot sits on a white marbled surface, with no other objects around. The lighting is natural and bright, highlighting the warm colors and textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on a handful of simple but essential ingredients that come together beautifully to create a dish bursting with authentic taste, perfect texture, and stunning color. Each element plays a crucial role, from the rendered pork fat that adds a subtle richness to the fresh cilantro that brings bright, herbal notes.

Vegetable oil (4 tablespoons): Helps to render pork fat and sauté ingredients for that perfect mouthfeel.
Pork fat (1/2 cup, cubed): Adds deep savory richness and traditional flavor, ideal for authentic arroz con gandules.
Canned tomato sauce (1/4 cup): Adds acidity and depth without overpowering the other flavors.
Red sofrito (1/4 cup): The classic Puerto Rican flavor base that infuses the dish with aromatic magic.
Goya Sazón (3 teaspoons): A flavorful seasoning blend key to achieving the dish’s signature taste.
Adobo seasoning (2 teaspoons): Offers a balanced salt and herb mixture enhancing the overall profile.
Dried oregano (1 teaspoon): Adds an earthy, slightly minty touch that compliments the beans and rice.
Kosher salt (1 teaspoon or to taste): Essential for balancing flavors.
Gandules (pigeon peas) (15 ounces, undrained): The star ingredient, tender and hearty, giving the dish a unique character.
Low-sodium chicken broth (2 1/2 cups): Provides moisture and savory depth while keeping the flavor pure.
Long-grain rice (2 cups, rinsed): The perfect rice to soak up all the delicious flavors without getting mushy.
Fresh cilantro (4 sprigs): Brings freshness that brightens the dish beautifully.
Banana leaf (1 piece): A traditional addition that locks in moisture and imparts a subtle earthy aroma during cooking.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Arroz con Gandules: Puerto Rican Rice with Pigeon Peas Recipe

Step 1: Render the Pork Fat

Start by heating 2 tablespoons of vegetable oil in a large caldero or Dutch oven over high heat. Once hot and shimmering, add the cubed pork fat. Stir constantly for 2 to 3 minutes until it turns a beautiful golden brown and fills your kitchen with mouthwatering aroma. This initial step infuses your dish with an authentic richness that is simply unbeatable.

Step 2: Build the Flavor Base

Next, stir in the canned tomato sauce and red sofrito into the rendered pork fat. Cook this mixture for 2 to 3 minutes, stirring frequently so the flavors harmonize perfectly. Then add 1 ½ teaspoons of Goya Sazón, adobo seasoning, dried oregano, and kosher salt. Carefully stir in the undrained gandules (pigeon peas) allowing them to simmer gently for about a minute to marry with the spices.

Step 3: Cook the Rice

Add the low-sodium chicken broth and bring everything to a light boil. Once boiling, mix in the rinsed long-grain rice, the remaining 2 tablespoons of vegetable oil, the other 1 ½ teaspoons Sazón, and fresh cilantro sprigs. Stir everything thoroughly to combine all those great flavors with the rice grains.

Step 4: Simmer with Banana Leaf

Boil the rice uncovered for about 8 minutes, or until just a quarter of the liquid remains. At this point, cover the rice surface with a banana leaf and reduce the heat to low. Let it cook gently for another 30 minutes, allowing all liquid to evaporate and the rice to become tender but perfectly fluffy. The banana leaf gives it a subtle, almost tropical fragrance that takes this Arroz con Gandules: Puerto Rican Rice with Pigeon Peas Recipe to the next level.

Step 5: Finish and Fluff

Remove the banana leaf, discard the cilantro sprigs, and fluff the rice with a fork to separate the grains. Your rice is now ready to serve piping hot, bursting with the vibrant flavors that make this dish an unforgettable sensation.

How to Serve Arroz con Gandules: Puerto Rican Rice with Pigeon Peas Recipe

A close-up view of a white pot filled with cooked rice mixed with small pieces of browned meat and green herbs evenly spread throughout. One side of the pot shows a large dark green leaf, glossy with moisture, resting on top of the rice. The rice appears soft with a slightly oily texture, and the leaf adds a contrast with its smooth, shiny surface. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For extra flair and flavor, sprinkle freshly chopped cilantro or green onions on top just before serving. If you want a touch of brightness, a squeeze of fresh lime juice can also add a lovely contrast to the rich base flavors.

Side Dishes

This dish pairs beautifully with roasted pork, grilled chicken, or simply a fresh avocado salad for a lighter option. Classic Puerto Rican favorites like tostones or sweet plantains make fantastic side companions that emphasize the cultural roots of Arroz con Gandules: Puerto Rican Rice with Pigeon Peas Recipe.

Creative Ways to Present

Try serving this dish in colorful bowls or wrapped in small banana leaves for a festive touch when entertaining. You can even mold the rice with a small bowl or scoop for neat presentation that impresses your guests while keeping everything authentically delicious.

Make Ahead and Storage

Storing Leftovers

Leftover arroz con gandules stays vibrant and flavorful in an airtight container in the refrigerator for up to 4 days. Keeping it covered well prevents the rice from drying out and helps maintain all the bold flavors you worked hard to create.

Freezing

You can freeze leftover portions in sealed freezer-safe containers for up to 2 months. When freezing, spread the rice out in a shallow container to cool quickly and freeze evenly. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stove over low-medium heat with a splash of chicken broth or water to revive moisture and fluffiness. Alternatively, microwave covered with a damp paper towel to prevent drying out while heating evenly.

FAQs

What are gandules, and can I use other types of beans?

Gandules are pigeon peas commonly used in Puerto Rican cuisine, noted for their earthy flavor and slightly firm texture. While you can substitute with other small beans, like black beans, the unique taste of arroz con gandules will be slightly different.

Can I make this recipe vegetarian?

Absolutely! Simply omit the pork fat and substitute with vegetable oil or vegan butter. Use vegetable broth instead of chicken broth and ensure your sofrito and seasonings are plant-based for a delicious vegetarian version.

Why do you use a banana leaf to cook the rice?

Covering the rice with a banana leaf helps trap moisture and infuses a subtle earthy aroma, enhancing the dish’s authenticity. It also helps the rice cook evenly without becoming soggy or sticking to the pot.

Is rinsing the rice necessary?

Yes, rinsing the rice removes excess starch, which helps prevent clumping and ensures each grain stays fluffy and separate—a must for perfect arroz con gandules every time.

Can I prepare this recipe in a rice cooker?

While you can try using a rice cooker, the traditional stovetop method with the banana leaf is key to achieving the full depth of flavor and texture. Rice cookers may not replicate the slow simmer and delicate moisture control needed for this dish.

Final Thoughts

This Arroz con Gandules: Puerto Rican Rice with Pigeon Peas Recipe is a true celebration of Puerto Rican flavor that welcomes you with open arms and a full heart. Whether you’re cooking for family or friends, this dish brings everyone together around the table, offering comfort and joy with every bite. I can’t wait for you to try it—once you do, it’s sure to become a cherished staple in your kitchen!

Arroz con Gandules: Puerto Rican Rice with Pigeon Peas Recipe

Ingredients You’ll Need