Arroz con Gandules is the heartbeat of Puerto Rican cuisine, a dish so deeply tied to the island's culture that it feels like a piece of home in every bite. The recipe has been passed down through generations, lovingly made for holidays, celebrations, and cherished family dinners. It’s the kind of dish that brings people together, with its rich flavors and the unmistakable aroma of sofrito wafting through the air.

At the center of Arroz con Gandules is simplicity—yet its flavors are anything but simple. It highlights the best of Puerto Rican ingredients, with sofrito as the foundation and gandules (pigeon peas) providing their earthy touch. Let’s dive into how you can make this classic dish.

Arroz con Gandules Recipe

Ingredients:

Instructions:

Sauté the Sofrito: Heat the vegetable oil in a caldero or heavy-bottomed pot over medium heat. Add the sofrito and sauté for 2-3 minutes until fragrant.
Add Flavor Ingredients: Stir in the tomato sauce and cook for another 2 minutes. Add the gandules (including some of their liquid), the crumbled beef stock cube, and the packet of Sazón with Achiote. If using sliced green olives, add them now.
Prepare the Broth: Pour in about 1 to 1.5 cups of water to create the broth. Stir well to combine all the ingredients, and let the mixture simmer for 5 minutes to blend the flavors.
Add the Rice: Add the rinsed medium-grain rice to the pot, stirring to coat the rice evenly in the broth and seasoning.
Add Additional Water: Pour in enough water to cover the rice with an additional 1 inch above its surface. Stir once to distribute the rice evenly.
Cook at Medium Heat: Increase the heat to medium and cook the rice uncovered until all the water has evaporated. The surface of the rice should become visible.
Reduce Heat: Once the water has evaporated, lower the heat to the lowest setting. Stir the rice gently to redistribute it evenly.
Cover and Steam: Cover the pot tightly with a lid or aluminum foil to trap the steam. Let the rice steam undisturbed for 10-15 minutes.
Stir Occasionally: Check the rice occasionally and stir gently, making sure to re-cover the pot quickly to retain the steam. Repeat this until the rice is tender and fully cooked.
Fluff and Serve: Once the rice is fully cooked, fluff it gently with a fork. Serve immediately, either as a side dish or the main course.

Serving Suggestions: Arroz con Gandules is perfect alongside roasted pork, grilled chicken, or a simple avocado salad. It’s also wonderful on its own, with the crispy pegao (the golden rice crust at the bottom) adding a special touch to any plate.

Tips:

The Right Rice: Medium-grain rice is essential for the perfect texture—sticky enough to hold together but fluffy enough to stay light.
Olives: Adding sliced green olives is optional, but they enhance the dish with a burst of salty, briny flavor.
Perfect Pegao: To get that crispy rice layer, avoid stirring after the liquid has reduced, and let it sit undisturbed while steaming.

Arroz con Gandules is more than a meal—it’s an experience, a celebration of Puerto Rican flavors and traditions. I hope this recipe brings the island’s spirit into your kitchen. ¡Buen provecho!

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