Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)
Arroz con Gandules is a traditional Puerto Rican rice dish made with fluffy, seasoned rice, savory pigeon peas, and aromatic sofrito. It’s the perfect one-pot recipe for holidays, family dinners, and authentic Caribbean flavor at home.
Servings: 8
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
- 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 oil over high heat until hot and shimmering. Sauté the pork fat for 2 to 3 minutes, stirring constantly, until golden brown.
- Cook the rice and beans: Stir in the tomato sauce and sofrito and cook for 2 to 3 minutes, stirring constantly, until the flavors meld. Stir in 1 ½ teaspoons of the Sazón, the adobo seasoning, oregano, and salt. Stir in the beans with the liquid from the can and simmer for 1 minute. Add the chicken broth and bring to a light boil, then add the rice and the remaining 2 tablespoons oil, 1 ½ teaspoons Sazón, and the cilantro. Stir until well combined.
- Bring the rice to a boil and cook uncovered for 8 minutes, until only one quarter of the liquid remains. Cover the rice with the banana leaf and reduce the heat to low. Cook for 30 minutes, until all the water evaporates. Remove the banana leaf and fluff the rice with a fork. Serve immediately.