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CuisineCaribbeanPuerto RicanHigh-FiberLow-SugarHigh-ProteinUnder 1 HourLatinx Heritage MonthSpecial OccasionOne-Pot or PanBig BatchStove TopFood ProcessorPartySteamSidesDinnerVegetarianVeganDairy-FreeComfort FoodCentral & South American

Arroz Con Gandules

featured in Recipes That Will Transport You To Spain

A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Don’t worry if the bottom layer burns a bit as you finish cooking the rice--this crispy layer is called pegao and is one of the best parts of the dish!

Tikeyah Whittle, Carol Whittle & Karla T. Vasquez
Tasty Team
October 20, 2019
95% would make again
Total Time

1 hr 15 min

1 hr 15 min

Prep Time

20 minutes

20 min

Cook Time

55 minutes

55 min

Arroz Con Gandules
Total Time

1 hr 15 min

1 hr 15 min

Prep Time

20 minutes

20 min

Cook Time

55 minutes

55 min

Ingredients

for 6 servings

  • ½ small bunch fresh cilantro
  • ¼ white onion, roughly chopped
  • ¼ red bell pepper, roughly chopped
  • ¼ green bell pepper, roughly chopped
  • 4 cloves garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ cup canola oil (60 mL)
  • 10 pimento-stuffed spanish olives, thinly sliced into rounds
  • 1 tomato sauce
  • 2 teaspoons dried adobo seasoning
  • 2 packets Sazón with culantro and achiote seasoning
  • 1 can pigeon peas, drained
  • 3 cups water (720 mL)
  • 3 ⅓ cups medium grain white rice (465 g)

Nutrition Info

  • Calories 509
  • Fat 50g
  • Carbs 18g
  • Fiber 11g
  • Sugar 6g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
  2. Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
  3. Bring the mixture to a boil, then add the rice. Cook for 15–20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
  4. Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
  5. Serve the arroz con gandules warm alongside dishes of your choice.
  6. Enjoy!
  7. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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Arroz Con Gandules