Arroz con Gandules (Puerto Rican Rice with Pigeon Peas) Recipe
Arroz con Gandules is a classic Puerto Rican dish featuring long-grain rice cooked with pigeon peas, savory pork fat, and a blend of traditional seasonings including sofrito and Goya Sazón. This flavorful one-pot meal is enriched with fresh cilantro and banana leaf for an authentic taste and aromatic finish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Puerto Rican
Ingredients
Fat and Oil
- 4 tablespoons vegetable oil
- 1/2 cup cubed pork fat (like the fat from a pork chop), cut into 1-inch cubes
Sauces and Seasonings
- 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)
Legumes and Grains
- 15 ounces gandules (pigeon peas), undrained (canned)
- 2 cups long-grain rice, rinsed
Liquids and Herbs
- 2 1/2 cups low-sodium chicken broth
- 4 sprigs fresh cilantro
Other
- 1 piece banana leaf
Instructions
- Render the pork fat: In a large caldero or Dutch oven, heat 2 tablespoons of vegetable oil over high heat until hot and shimmering. Add the cubed pork fat and sauté for 2 to 3 minutes, stirring constantly, until the pork fat pieces turn golden brown and release their flavor.
- Cook the rice and beans: Stir in the canned tomato sauce and red sofrito into the rendered pork fat. Cook for 2 to 3 minutes while stirring constantly to meld the flavors. Add 1 ½ teaspoons of Goya Sazón, the adobo seasoning, dried oregano, and kosher salt; stir well. Next, add the pigeon peas along with their canning liquid and simmer the mixture for about 1 minute.
- Add liquids and rice: Pour in the low-sodium chicken broth and bring the mixture to a light boil. Stir in the rinsed long-grain rice, the remaining 2 tablespoons of vegetable oil, the remaining 1 ½ teaspoons of Goya Sazón, and the fresh cilantro sprigs. Mix everything well to combine.
- Simmer the rice: Continue boiling the rice uncovered for about 8 minutes, until approximately one quarter of the liquid remains. Then cover the rice with the banana leaf and reduce the heat to low. Let it cook gently for 30 minutes, allowing the rice to absorb all the liquid and the flavors to fully develop.
- Finish and serve: Remove the banana leaf from the cooked rice. Fluff the rice gently with a fork to separate the grains and release the aromas. Serve the Arroz con Gandules immediately while warm for the best taste experience.
Notes
- Rinsing the rice before cooking removes excess starch and helps achieve fluffy, separated grains.
- If banana leaf is unavailable, you can cover the pot with a tightly fitting lid, but banana leaf adds subtle aroma and traditional flavor.
- Adjust salt to taste after cooking as the seasoning levels can vary depending on the brands used.
- For a vegetarian version, omit the pork fat and use vegetable broth instead of chicken broth.
- Sofrito is a key Puerto Rican seasoning base that contributes depth of flavor; use a good quality for best results.
