Nothing is more comforting and nostalgic to me than a plate of Arroz con Gandules, also known as Puerto Rican Rice with Pigeon Peas. I have vivid memories of my papi patiently growing and hand-picking the gandules from our yard and making this dish with SO MUCH love! This recipe is inspired by him.
Gandules (Fresh, Frozen or Canned)
The star ingredient in Arroz con Gandules is of course the gandules aka the pigeon peas. In this recipe, I built in some flexibility based on the type of gandules used because texture and cooking methods will differ. There are three type of gandules you can use: Fresh, Frozen or Canned. All 3 are acceptable and very delicious, but here’s how they differ in cooking and texture.
- Fresh Gandules – Has a great snap, flavor and texture. Needs to be cooked longer to achieve desired tenderness.
- Frozen Gandules – Well preserved and convenient. Should be added to rice frozen NOT thawed to maintain shape.
- Canned Gandules – Slightly seasoned and quick to cook. Should be drained and rinsed before adding to the rice, to avoid access moisture and/or mushy texture.
Sofrito and Tomato Base
The first step in making a bold, flavorful Arroz con Gandules is to build a well-seasoned sofrito and tomato base. Very similar to most Puerto Rican recipes, start by cooking your sofrito (preferably homemade) with tomato sauce or paste.
Here’s my homemade sofrito recipe: https://www.nataknowsbest.com/puerto-rican-sofrito/
For a bolder tomato flavor, use tomato paste instead of tomato sauce. Just be aware to cook the tomato paste for at least 5 minutes to remove the acidic/metallic flavor.
For an added touch of meaty flavor, add chunks of cooked ham or pork to the sofrito, tomato base. Allow the fat from the pork to render out and infuse with the sofrito and tomato. This flavor really compliments the gandules. It also gives the illusion of a balanced rice dish with proteins and carbs.
Stir Method
If Shakespeare was alive when Puerto Ricans created Arroz con Gandules, he would ask “to stir or not to stir?” This question is highly debated because the answer is somewhere in between. I’ve found that lightly stirring versus a constant, aggressive stir is the best method to cook the rice.
What is light stirring? A range of 5 – 7 complete, full circle stirs.
This is an important step because it determines the texture of the rice. Obviously the goal is to achieve a fluffy, fork tender arroz con gandules. So the less you stir, the less starch/gluten you create. An excess amount of starch/gluten creates a mushy, sticky texture in rice that you don’t want.
Another perk to stirring less; PEGAO!
By creating less gluten and allowing the rice to caramelize in the dutch pot, it molds itself and develops a brown, crunchy skin. This skin is nutty in flavor and provides great texture throughout the dish. I know several families who literally fight over this. It’s THAT good!
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Arroz con Gandules – Puerto Rican Rice and Pigeon Peas
Equipment
- Dutch Pot or Caldero
Ingredients
- 2 cups rinsed white rice long grain
- 3 cups water
- 1 tablespoon olive oil
- 1 15 ounce can of gandules (rinsed and drained) Alternatives are frozen or fresh gandules
- 1/3 cup of homemade sofrito linked above
- 1/3 cup tomato sauce or tomato paste
- 1/3 cup fully cooked, cubed country ham or chunks of pernil pork shoulder
- 2 tablespoon stuffed olives (drained) optional
- 2 – 3 bays leaves optional
- 1 packet sazon with achiote y culantro goya or loiza brand
- 2-3 tablespoons adobo all purpose seasoning or to desired taste
- 1 teaspoon dried oregano
- salt if needed
Instructions
- In a dutch oven pot or caldero, heat olive oil at medium-high heat. Add sofrito, tomato sauce and cooked diced country ham or pork chunks. Cook until fragrant (roughly 5 minutes) and flavors are well infused.
- Then add gandules. If canned, rinse and drain. If frozen, do not thaw. If fresh, add in without manipulation. Next add bay leaves for extra flavoring. Allow to infuse with sofrito tomato base.
- If desired add stuffed olives. Next, pour room temperature water in the dutch pot, stir lightly and begin to heavily season.
- Add sazon, adobo, dried oregano and salt if needed. Carefully taste and adjust seasonings to liking.
- Allow water to come to boil then add rinsed rice. Stir once or twice and leave untouched. Avoid over-stirring, as it creates extra starch and mushiness. Cook rice uncovered until water is mostly absorbed.
- Once most of the visible surface liquid is absorbed, gently stir the rice once more, and lower the heat and cover. Allow low heat to steam rice for 20-25 minutes.
- The arroz con gandules will be done when all liquid is absorbed, rice is fluffy and peas are tender. Remove bay leaves before serving.
Video
Notes
- Fresh Gandules – Have great snap, flavor and texture. Need to be cooked longer to achieve desired tenderness.
- Frozen Gandules – Well preserved and convenient. Should be added to rice frozen NOT thawed to maintain shape.
- Canned Gandules – Comes slightly seasoned and quick to cook. Should be drained and rinsed before adding to the rice, to avoid access moisture and/or mushy texture.
