Arroz con Gandules: Puerto Rican Rice with Pigeon Peas

Arroz con gandules – Puerto Rican comfort food at its finest! My easy recipe, packed with flavor, brings a taste of the islands to your kitchen. Get the recipe!

Recipe Introduction: Let's Make Some Arroz Con Gandules!

Ever crave a dish that tastes like sunshine and good times? that's arroz con gandules for you. this recipe will bring the vibrant flavors of puerto rico right to your kitchen.

Honestly, once you try this, you'll be hooked!

What Is Arroz Con Gandules Anyway?

Arroz con gandules is a cornerstone of puerto rican foods . it’s rice with pigeon peas , cooked with love, sofrito, and a whole lotta flavor.

Imagine a comforting, flavorful puerto rican rice . it's more than just a side; it's a celebration on a plate. it's one of the best puerto rican foods .

Did you know this dish can trace its roots back to african and spanish influences on the island?

It’s a medium-difficulty dish that takes about an hour. This recipe will yield 6-8 servings. Perfect for sharing – or not, I won't judge!

Why You'll Love This Best Rice Recipe

Besides being ridiculously delicious, arroz con gandules offers some benefits. gandules (pigeon peas) are a great source of protein and fiber.

It's great for a potluck, holidays, or a regular family dinner. what makes this recipe so special is that it is adaptable.

Use the best sofrito recipe and adapt the ingredients based on what you have on hand.

Let's get started with the key ingredients and then the instructions.

Alright, let's get this fiesta started. ever craved arroz con gandules puerto rican style? it’s easier than you think! i promise, this dish, also known as rice with pigeon peas , will transport you straight to abuela’s kitchen.

Forget take-out, we're making the best rice recipe right here.

Ingredients & Equipment

This ain’t rocket science. We're keeping it simple. I promise!

Main Ingredients

Here's whatcha need for this flavour bomb called Arroz con gandules .

• Sofrito Time!

  • 1 medium onion, chopped (about 1 cup )
  • 1 green bell pepper, chopped (about 1 cup )
  • 1 red bell pepper, chopped (about 1 cup )
  • 4 cloves garlic, minced
  • ¼ cup cilantro, chopped
  • 2 ajíes dulces, chopped (optional)
  • 2 tbsp olive oil ( 30ml )

  Good quality bell peppers are firm and vibrant. No sad, wrinkly peppers allowed!

• Gandules & Rice

  • 2 tbsp achiote oil ( 30ml )
  • 4 oz diced ham ( 115g )
  • 1 can (15oz) pigeon peas ( 425g ), rinsed
  • 2 cups long-grain rice ( 400g ), rinsed. Long-grain for fluffy rice, you know?
  • 3 ½ cups chicken broth ( 830ml ).
  • 1 packet Sazón with achiote ( 40g ). It's the magic ingredient!
  • 1 tsp dried oregano.
  • ½ tsp cumin.
  • 1 bay leaf.
  • Salt and pepper to taste.

Seasoning Notes

Gotta get that flavour right.

• Sazón with achiote is key. It gives that signature colour and taste.
• No ajíes dulces? A pinch of paprika works for color. It ain’t quite the same, but it’s alright.
• Recetas Salvadorenas sometimes use similar spices, but Puerto Rican Foods has its own unique flair.

Equipment Needed

Keep it simple, people.

• Big pot with a lid. A Dutch oven is perfect, but any big pot works.
• Measuring cups and spoons. Obvi.
• Knife and cutting board.

If you don’t have a fancy pot, any large pot with a tight lid will do the trick. Seriously. This Rice and Pigeon Peas is about the flavor, not the equipment!

Honestly, this recipe for arroz con gandules puerto rican reminds me of my abuela. she never measured anything! a pinch of this, a dash of that.

It always came out perfect. maybe you can be a little less carefree, at least at first. you will make the best rice recipe one step at a time.

I know you can!. now that we have the puerto rico food ingredients ready, let's get cooking!

Let's Make Arroz Con Gandules!

Oh my gosh, you guys! let's dive into making arroz con gandules , that classic puerto rican rice dish. it's like sunshine in a bowl, packed with flavour and love.

I remember the first time i tried arroz con gandules puerto rican . it was at a family party, and honestly? it blew my mind.

Now, i want to share this best rice recipe with you.

Prep Steps: Your Mise en Place Mission

First, the secret is all in the prep. we're talking essential mise en place, people! chop 1 medium onion , 1 green and red bell pepper , mince 4 cloves of garlic , and chop 1/4 cup of cilantro .

Time-saving tip? Prep the sofrito ingredients ahead of time. It's like giving yourself a high-five later. Safety first, you know? Watch those fingers when you're chopping!

Step-By-Step: Arroz Con Gandules, Simplified!

1. Sofrito Magic: Sauté those diced onions, bell peppers, garlic, cilantro, and optional ajíes dulces with 2 tbsp olive oil until softened. Ah, that aroma!
2. Ham It Up: Toss in 4 oz of diced smoked ham or bacon, cooking until lightly browned.
3. Flavour Fusion: Now, stir in 2 tbsp achiote oil , 1 can (15 oz) of drained pigeon peas, 2 cups rinsed long-grain rice, 3 1/2 cups chicken broth, 1 packet Sazón with achiote , 1 tsp dried oregano, 1/2 tsp cumin, and 1 bay leaf . Season with salt and pepper to your taste.
4. Boil & Simmer: Bring the mixture to a boil. Then, dial it down to low heat, cover tightly, and simmer.
5. Patience is a Virtue: Cook for 25- 30 minutes . No peeking!
6. Rest & Fluff: Take it off the heat. Let it sit, covered, for 10 minutes . Then, fluff with a fork and get ready to dig in.
7. Garnish and Serve: Top with cilantro and pimientos. Serve this rice with pigeon peas hot!

Pro Tips: Elevate Your Arroz Con Gandules Game

Want to take your rice and pigeon peas to the next level? use good-quality broth for maximum flavour. and remember: rinse your rice! no one wants mushy puerto rican rice .

Don't have sazon on hand? no worries! mix annatto powder, garlic powder, onion powder, cumin, and coriander.

One of the biggest mistakes? Peeking! Resist the urge to lift the lid while it's simmering. This recetas salvadorenas style tip is crucial!. You can even get some Puerto Rico Food inspiration!

Seriously, this recipe for arroz con gandules is so versatile. serve it with tostones, pernil, or just enjoy it as is.

It's a taste of puerto rican foods , a bowl of sunshine, and a guaranteed crowd-pleaser. enjoy!

Alright, let's talk recipe notes for the best arroz con gandules you'll ever make. this ain't just rice with pigeon peas , this is a taste of puerto rico, baby ! seriously, my abuela would be proud.

Serving Suggestions That Sizzle

Okay, presentation matters! i like to pile my arroz con gandules puerto rican high on a plate, maybe with a sprinkle of fresh cilantro.

A few pimientos on top adds a pop of color. serving it alongside some crispy tostones? forget about it! it takes it to another level.

If you're making a whole spread, pernil is the way to go. if not, even some grilled chicken or fish.

Ay dios mío !

Storage Like a Pro

Listen, arroz con gandules is even better the next day. i mean, who doesn't love leftovers? but here’s the lowdown: keep that puerto rican rice in an airtight container in the fridge for up to four days.

If you've got a ton, freeze it! freezing options? yup! just portion it out in freezer-safe bags or containers. reheating is easy: microwave it or heat it on the stovetop with a splash of broth to keep it moist.

Variations That Vibrate

One time, i totally forgot the ham. i know, i know…blasphemy! but it still tasted amazing! for a vegetarian version, just skip the ham or bacon and use vegetable broth.

Some folks get all fancy and make coconut arroz con gandules too by swapping half the chicken broth for coconut milk, i haven't tried that yet.

Wanna kick it up a notch? add a tiny pinch of cayenne. but go easy.

Nutrition: The Basics

Okay, so let's face it: this isn't exactly a salad! but arroz con gandules does have some good stuff in it.

It's got carbs for energy. the pigeon peas add some protein. i'd estimate about 350-400 calories per serving, with a good dose of protein, a bit of fat, and plenty of carbs.

The protein is around 15-20g and the fat is 10-15g, carbs are around 50-60g. i feel like it needs it's own category, but i don't know where that goes, you know?

So, that's it! don’t be intimidated. just follow these notes, and you'll be making the best rice recipe in no time.

Get in that kitchen, and start cooking! and feel free to substitute with chickpeas! you got this! and be sure to check out my sofrito recipe if you're new to this! it will absolutely improve the dish!.

Seriously, it really takes the dish to a new level. it's authentic puerto rican foods at it's finest.

Remember this is not recetas salvadorenas , this is something different, is a staple in the island of Puerto Rico Food .

Frequently Asked Questions

What exactly is arroz con gandules, and why is everyone raving about it?

Arroz con gandules is a classic Puerto Rican rice dish made with pigeon peas, sofrito (a flavourful blend of aromatics), ham, and spices. Think of it as the ultimate comfort food with a Caribbean twist! It's often served at special occasions and family gatherings because it's hearty, delicious, and a total crowd-pleaser – like a perfect Sunday roast, but with rice instead of Yorkshire puddings.

I’m a bit of a novice in the kitchen. Is arroz con gandules difficult to make?

Don't fret! While it's not a "bung it in the oven and forget about it" kind of dish, arroz con gandules is definitely achievable for beginner cooks. The key is prepping your ingredients beforehand (mise en place, as the fancy chefs say!) and following the instructions carefully. Just like baking a cake, a bit of patience and attention to detail will get you a delicious result.

Can I make arroz con gandules vegetarian or vegan?

Absolutely! To make it vegetarian, simply omit the ham or bacon and use vegetable broth instead of chicken broth. You can also add extra vegetables like carrots, corn, or bell peppers to boost the flavour and texture. For a vegan version, ensure your sofrito is made with olive oil (not lard) and double-check the ingredients in your Sazón seasoning to ensure it's vegan-friendly. You could even try adding some smoked paprika for that same "hammy" depth of flavour!

Help! My arroz con gandules is mushy. What did I do wrong?

Mushy rice is a common cooking woe, but easily fixable! The most likely culprit is using too much liquid or cooking the rice for too long. Make sure you're using the correct rice-to-liquid ratio (refer to the recipe) and avoid lifting the lid while it's simmering, as this releases steam. Next time, start checking for doneness a little earlier, around 25 minutes, and if you notice there's too much liquid, cook uncovered for a few minutes to let it evaporate. A little practice makes perfect, like learning to make the perfect cuppa tea!

How should I store leftover arroz con gandules, and how long will it last?

Proper storage is key to enjoying leftovers safely. Allow the arroz con gandules to cool completely before transferring it to an airtight container. Store it in the refrigerator, where it will last for 3-4 days. When reheating, add a splash of water or broth to prevent it from drying out. Just like storing a good curry, it tastes even better the next day!

Is arroz con gandules healthy? What's the nutritional breakdown?

Arroz con gandules offers a good balance of carbohydrates, protein, and some healthy fats. Pigeon peas are a good source of protein and fiber, while the rice provides energy. However, it can be relatively high in sodium due to the broth and seasoning. Our recipe estimates around 350-400 calories per serving, with roughly 15-20g of protein, 10-15g of fat, and 50-60g of carbohydrates. Remember, these are just estimates, and you can adjust the nutritional value by using low-sodium broth or reducing the amount of ham.

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