Arroz con Gandules: Puerto Rican Rice with Pigeon Peas Recipe
Arroz con Gandules is a classic Puerto Rican dish featuring flavorful long-grain rice cooked with pigeon peas, pork fat, and a fragrant blend of seasonings including sofrito, tomato sauce, and fresh cilantro. This hearty one-pot meal is traditionally cooked in a Dutch oven or caldero, delivering tender rice infused with rich, savory flavors balanced by the aromatic herbs and spices.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Puerto Rican
Ingredients
Main 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
Instructions
- Render the pork fat: In a large caldero or Dutch oven, heat 2 tablespoons of the vegetable oil over high heat until hot and shimmering. Add the cubed pork fat and sauté for 2 to 3 minutes while stirring constantly until the pork fat is golden brown and has rendered its fat.
- Cook the rice and beans: Stir in the tomato sauce and red sofrito to the rendered pork fat. Cook for 2 to 3 minutes, stirring constantly, to allow the flavors to meld. Add 1 ½ teaspoons of Goya Sazón, adobo seasoning, oregano, and kosher salt, stirring well. Pour in the gandules with their liquid and simmer for 1 minute. Then add the chicken broth and bring the mixture to a light boil.
- Add rice and finish cooking: Stir in the rinsed rice, remaining 2 tablespoons of vegetable oil, the remaining 1 ½ teaspoons of Goya Sazón, and fresh cilantro sprigs until well combined. Continue to boil the rice uncovered for 8 minutes until about one quarter of the liquid remains.
- Simmer with banana leaf cover: Cover the rice pot with the banana leaf and reduce heat to low. Cook gently for 30 minutes, or until all the liquid has evaporated and the rice is fully cooked. Remove the banana leaf and fluff the rice with a fork before serving immediately.
Notes
- Use a heavy-bottomed caldero or Dutch oven for even heat distribution and authentic flavor.
- Rinsing the rice before cooking removes excess starch and helps prevent clumping.
- The banana leaf adds a subtle aroma and helps retain moisture during the final cooking stage, but if unavailable, you can cover the pot tightly with foil or a lid.
- Adjust salt and seasonings according to taste and dietary preferences.
- Leftovers store well and can be refrigerated for up to 3 days or frozen for up to a month.