Recipes: Authentic Arroz con Gandules from Scratch

Arroz con gandules—Puerto Rico’s celebratory rice with pigeon peas—pairs golden annatto‑tinted grains with smoky ham, briny olives, and vibrant sofrito. It’s the dish every Puerto Rican table sets out for Christmas, weddings, and Sunday gatherings.

This one‑pot meal tells the island’s multicultural story. Taíno cooks colored rice with achiote; enslaved Africans introduced the gandules; Spanish settlers layered in pork, olives, and sofrito technique. Over centuries these influences melded into the beloved centerpiece now served beside pernil (roast pork) at every major feast.

True arroz con gandules is cooked the old‑school way—on the stovetop in a heavy caldero. First the liquid boils away, then the rice steams under a tight lid (sometimes beneath a banana leaf) until fluffy, with a coveted crust of pegao at the bottom. Follow the detailed steps below and you’ll bring this taste of Puerto Rican tradition to your own kitchen.

Ingredients (Serves 6–8)

• 3 Tbsp olive oil

• 1 Tbsp annatto seeds (achiote)

• 8 oz smoked ham, diced

• ½ cup Puerto Rican sofrito

• ¼ cup tomato sauce

• 1 packet sazón (about 1½ tsp)

• 1 tsp adobo seasoning (or 1 tsp salt + pinch garlic powder)

• ½ tsp dried oregano

• ¼ tsp ground cumin (optional)

• 2 bay leaves

• 1 can (15 oz) pigeon peas (gandules), drained—reserve liquid

• 6 pimiento‑stuffed green olives, halved

• 1 tsp capers

• 3 cups long‑ or medium‑grain white rice, rinsed & drained

• ~3½ cups water or broth (include pea liquid)

• Salt & freshly ground black pepper to taste

• Fresh cilantro for garnish (optional)

Instructions

1. Infuse Annatto Oil

   • Heat olive oil in a heavy caldero over medium.

   • Stir in annatto seeds • cook 2 min until oil turns deep orange.

   • Strain out and discard seeds • keep the colored oil in the pot.

2. Brown Pork & Build Sofrito Base

   • Add diced ham • sauté 3–5 min until lightly browned and fragrant.

   • Spoon in sofrito • cook 2–3 min, stirring, until moisture evaporates but mixture doesn’t brown.

3. Season the Foundation

   • Stir in tomato sauce and sazón • coat everything evenly.

   • Sprinkle oregano, cumin, adobo, and a few twists of pepper.

   • Drop in bay leaves • cook 1 min to bloom spices.

4. Add Peas & Briny Elements

   • Tip in drained pigeon peas, olives, and capers.

   • Stir 2 min so peas soak up the seasoned oil.

   • Scrape any browned bits from pot bottom—they add rich flavor.

5. Introduce Liquid & Simmer

   • Pour in reserved pea liquid + enough water/broth to total 3½ cups.

   • Bring to a rolling boil • taste the broth; it should be slightly salty.

6. Add Rice & Boil Uncovered

   • Stir in rinsed rice • spread evenly.

   • Keep at medium‑high • do not stir again.

   • Watch 8–10 min until liquid drops below rice surface and “volcano” bubbles appear.

7. Steam to Finish

   • Gently fold rice once, lifting from bottom; mound toward center.

   • Cover pot tightly (foil + lid or banana leaf + lid).

   • Reduce heat to low • steam 20–25 min without lifting lid.

8. Check, Fluff, and Adjust

   • Uncover • test a grain:

     • If tender → proceed.

     • If firm → drizzle ¼ cup water, re‑cover, steam 5–10 min more.

   • Sprinkle cilantro • use a fork to fluff rice from bottom up, avoiding the crust.

9. Optional Pegao Crunch

   • For crispy bottom layer, re‑cover and cook on low 5–10 min longer.

   • Sniff for toasty—not burnt—aroma.

10. Serve

    • Remove bay leaves • fluff once more.

    • Serve directly from caldero or transfer to platter.

    • Spoon soft rice first, then break up pegao and share the crunchy pieces.

Serving and Tips

• Main pairing: Plate alongside juicy pernil (roast pork) for the classic holiday duo.

• Garnish ideas: Scatter extra olives, roasted‑pepper strips, or fresh cilantro before bringing to the table.

• Side dishes: Crispy tostones, sweet maduros, avocado slices, or a crisp salad brighten the meal.

• Presentation: For casual meals, set the caldero in the center so guests can scoop their own (and claim the pegao). Line a serving bowl with a banana leaf for festive flair.

• Leftovers: Refrigerate up to 4 days • reheat gently with a splash of water. Pegao re‑crispens in a dry skillet.

Recipe Card

Yield

8 servings

Prep Time

15 minutes

Cook Time

45 minutes

Ingredients

• 3 cups white rice (rinsed)

• 8 oz smoked ham, diced

• ½ cup sofrito

• 3 Tbsp olive oil + 1 Tbsp annatto seeds

• 1 can pigeon peas (drained, liquid reserved)

• ¼ cup tomato sauce

• 1 packet sazón • 1 tsp adobo • ½ tsp oregano • ¼ tsp cumin • 2 bay leaves

• 6 olives • 1 tsp capers

• ~3½ cups water/broth (include pea liquid)

• Salt, pepper, cilantro garnish

Quick Directions

1. Infuse oil with annatto; discard seeds.

2. Brown ham; cook sofrito 2 min.

3. Add tomato sauce, sazón, spices, bay leaves.

4. Stir in peas, olives, capers.

5. Add liquid; boil.

6. Add rice; boil uncovered 8–10 min.

7. Cover; steam on low 20–25 min.

8. Fluff; cook 5 min more for pegao if desired. Serve hot.

Nutrition (per serving, approx.)

• Calories ≈ 410

• Carbs 58 g • Protein 15 g • Fat 12 g

• Sodium ≈ 620 mg

Buen provecho! Enjoy every fluffy spoonful—plus the crunchy pegao—of this authentic Puerto Rican arroz con gandules.