Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)

This authentic Arroz con Gandules is the heart of Puerto Rican comfort food. It’s so savory and perfectly seasoned with sofrito, tomatoes and tender pigeon peas. Whether it’s for the holidays or Sunday dinners, this one pot rice dish is perfect for the whole family.

Arroz con Gandules is the national dish of Puerto Rico and is a staple in Puerto Rican households. It’s a rich blend of sofrito, sazón and adobo that fills the air. My abuela used to make a giant pot of it for every celebration. She stirred it carefully, so the rice came out tender with the crispy pegao at the bottom. Every bite is packed with layers of flavor from the herbs, spices, and of course, the pigeon peas.

Our family always serves this with Pernil or Rabo Guisado during the holiday season.

Why Arroz con Gandules is a Puerto Rican Favorite

There are so many reasons to love this dish but here are a few top ones from family and friends every time it’s made.

• Authentic Puerto Rican flavor: This recipe is made with sofrito, sazón and a hint of adobo seasoning for that island taste.
• One pot dish: Everything cooks together so clean up is easy and all the delicious flavors meld beautifully. 
• Perfect for gatherings: We always serve this during the holidays and special occasions. It can feed a crowd and pairs well with any grilled or roasted meats.
• Crispy pegao: No mushy rice here! The best part of this dish is the golden, crispy rice at the bottom of the pot that we call pegao. It is worth every minute of cooking!

Ingredients You Need

These ingredients can be found at your local Latin grocery store and in many bigger grocery stores like Walmart or online through Amazon.

Note: The full list of ingredients with measurements is provided in the recipe card below.

• Pork fat: Cubed pork fat when rendered like in this recipe, releases oils that give the rice a deep, savory depth. It adds such richness and flavor to the dish. You can use bacon fat as well.
• Tomato sauce: Use canned tomato sauce for ease. This helps balance the savory pork and sofrito.
• Red sofrito: You can make your own homemade sofrito or store-bought sofrito that you can purchase from a Latina grocery store in the refrigerated section. Walmart now carries Goya Sofrito.
• Goya Sazón: This packet of spices has all the Puerto Rican flavors. You can easily purchase sazon seasoning at your local Latina grocery store or bigger grocery stores in the Hispanic/International food aisle. If making your own, use garlic powder, coriander, paprika and salt.
• Adobo seasoning: Enhances every ingredient in the pot and seasons the rice well. If making your own, use garlic powder, onion powder, oregano, salt and pepper.
• Gandules (pigeon peas): These green round peas give nutty flavor and soak up all the savory seasonings. Use canned with the liquid for this recipe for convenience.
• Chicken broth: Use low sodium so you can adjust the seasonings to taste.
• Long grain rice: This rice will cook up fluffy and does not become sticky. Medium grain rice will work too but the texture will be slightly softer. Avoid using instant rice since the flavors will not absorb well.
• Banana leaf (optional): Traditional in Puerto Rican households to place over the rice as it steams helping trap in the moisture. If you don’t have a banana leaf, just cover the pot tightly with a tightly-fitted lid so the rice will come out fluffy.

How to Make Arroz con Gandules

Arroz con Gandules is Puerto Rico’s national dish. Let me show you just how simple it can be made.

1. Render the pork fat. In a large Dutch oven, caldero, or large pot, heat 2 tablespoons of oil over high heat until hot. Sauté the pork fat for 2 to 3 minutes, stirring constantly until it’s golden brown.
2. Cook the beans. Stir in the tomato sauce and sofrito and cook for 2 to 3 minutes, stirring constantly.

3. Add the seasonings: Stir in 1 ½ teaspoon of the Sazon, adobo seasoning, oregano, and salt.
4. Add the beans: Stir in the beans with the liquid from the can and let simmer 1 minute.

5. Season and cook the rice: Add in the chicken broth and bring to a boil. Then add in the rice with the remaining oil, 1 ½ teaspoon Sazon and cilantro. Stir until well combined.
6. Bring rice to a boil and cook uncovered for 8 minutes. Only one quarter of the liquid should remain.

7. Let flavors come together: Cover the rice with the banana leaf and reduce the heat to low. Cook for 30 minutes until all the water evaporates. 

Covering the pot with a banana leaf is an important step, so don’t skip this! If you can’t find banana leaf, you can use a tightly-fitted lid.

8. Serve: Remove the banana leaf and fluff the rice. This is the time to enjoy the best part- the crispy pegao at the bottom of the pot. Enjoy!

Expert Tips

• Use a heavy pot or Dutch oven. This is the type of cookware needed to help create that signature texture of the rice and pegao.
• Render the pork fat. Sauté the pork for 2-3 minutes until it is golden brown to help build the flavorful foundation of the dish.
• Don’t over stir the rice. Stirring too much breaks the rice and turns it mushy. Let the rice cook undisturbed once simmering.
• Season to taste. This recipe is our comfort food in Puerto Rican cooking so adjust the seasonings to your preference and liking.
• Create the pegao. After the rice is cooked, let it sit covered for 10 minutes to create the pegao at the bottom of the pot that everyone loves.

Recipe FAQs

Serving Suggestions

Arroz con Gandules is the perfect side dish to go with many roasted or grilled meats like this Roasted Chicken or this Puerto Rican Pepper Steak.

For a true Puerto Rican feast, pair it with Pernil, and a side of Tostones or sweet plantains.

Make Ahead and Storage Instructions

Make Ahead: This Arroz con Gandules recipe can easily be made 1-2 days before serving. In fact, the flavors will meld together even more. Make as directed then store in airtight containers in the refrigerator.

To store, let rice cool completely then refrigerate in airtight containers for up to 4 days. 

To reheat, add a splash of broth and warm over stovetop or microwave in 30 second intervals until warmed.

If you want to freeze, place in a freezer safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.

More Delicious Puerto Rican Recipes

• Pernil
• Rabo Guisado
• Puerto Rican Pepper Steak

Try this delicious tender rice recipe with other Puerto Rican cuisine for the perfect meal! Add it to your holiday menu or enjoy it as a side dish any day of the week.