If you’re craving a taste of Puerto Rico, this traditional Arroz con Gandule, or Rice with Pigeons Peas recipe is a must-try! This flavorful rice dish is the heart of many Puerto Rican celebrations, especially during the holidays and family gatherings. As a Dominican, I couldn’t resist adding my own twist to this dish by using my Dominican-style sofrito. This slight tweak creates a beautiful blend of Puerto Rico and the Dominican Republic flavors. Two cultures that share a love for rice dishes, vibrant seasonings made with fresh ingredients, and heartwarming traditions!
Whether you’re Puerto Rican, Dominican, or just a fan of Caribbean flavors, this recipe will bring a taste of Puerto Rico to your kitchen. Share it with your loved ones, and enjoy this delicious rice dish.
Let’s dive into this Arroz con gandules recipe with a Dominican twist 🇵🇷 🇩🇴
INGREDIENTS:
- Rice- White rice (rinsed and drained)
- Liquids-6 cups water or chicken broth
- Oil-achiote oil (for flavor and color) or regular oil and 1 packet of achiote seasoning (sazón)
- Protein- Cured salted pork, diced
- Peppers- red bell pepper (finely chopped) and green bell pepper (Cubanelle, finely chopped)
- Onion- (red or yellow, finely chopped)
- Fresh Herbs- culantro leaves (recao, chopped), sprigs of fresh cilantro (chopped)
- Sofrito- (homemade sofrito or store-bought)
- Garlic cloves- (minced)
- Tomato paste
- Pigeon peas -(gandules, canned, rinsed, or freshly cooked)
- Salt- adjust to taste
HOW TO MAKE THIS IRRESISTIBLE CAPRESE SANDWICH RECIPE
Step 1: Heat the oil in a large pot or caldero over medium heat. Add the diced cured pork and cook for 3-5 minutes until crisp around the edges. I also added a packet of Sazon, which has achiote, which helps to enhance the color of the dish. You can use achiote oil instead if you want.
Step 2: Add the chopped onion, bell peppers, two tablespoons of homemade sofrito, minced garlic, and olives. Saute for two minutes.
Step 3: Then, add tomato paste and stir. Add the pigeon peas (gandules) and incorporate the rinsed and drained rice into the pot. Mix everything and pour in the water.
Step 4: Adjust the salt to your taste and stir to combine. Add the herbs. I added cilantro, culantro, and a few fresh oregano leaves.
Step 5: Next, allow the rice to cook uncovered on medium heat until most of the liquids have been absorbed. A good sign is to see bubble pockets in the pot. (about 8-10 minutes).
Step 6: Turn the heat to low and cover with the lid. Let the rice cook for 15 minutes.
Step 7: Then, uncover and, using a large cooking spoon, stir the rice over itself. Cover the rice and cook it for 15-20 minutes. The rice will be fluffy and tender. Serve warm and enjoy this Puerto Rican classic with a touch of Dominican love!!
Whether you’re Puerto Rican, Dominican, or simply a lover of Caribbean cuisine, this recipe brings the warmth and joy of island life to your home
MORE LATINAMERICAN RECIPES YOU MIGHT ENJOY:
- Easy Picadillo ( Budget-friendly Recipe)
- Bistec Encebollado / Spanish-style Steak with Onions
- One-Pot Meal Chicken & Rice Recipe (Arroz Con Pollo)
- Rice and Beans (Moro de Habichuelas) Recipe
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
Arroz con Gandules (Rice with Pigeon Peas)
Ingredients
- 4 cups white rice
- 6 cups of water
- 2 teaspoons of oil
- 1 pkg sazon of achiote/culantro
- 1 cup cured salted pork diced
- 1/2 red bell pepper
- 1/2 green bell pepper cubanelle
- 1/2 red or yellow onion
- 2 recao leaves culantro
- 6 sprigs of cilantro
- 2 tablespoons of sofrito
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 2 (15.5oz) can dry pigeon peas (gandules)
- 2 teaspoons of salt
- ½ teaspoon black pepper
Instructions
HOW TO MAKE THIS ARROZ CON GANDULES
- Heat the oil in a large pot or caldero over medium heat. Add the diced ham and cook for 3-5 minutes until crisp around the edges. I also added a packet of Sazon, which has achiote, which helps to enhance the color of the dish. You can use achiote oil instead if you want.
- Add the chopped onion, bell peppers, two tablespoons of homemade sofrito, minced garlic, and olives. Saute for two minutes.
- Then, add tomato paste and stir. Add the pigeon peas (gandules) and incorporate the rinsed and drained rice into the pot. Mix everything and pour in the water.
- Adjust the salt to your taste and stir to combine. Add the herbs. I added cilantro, culantro, and a few fresh oregano leaves.
- Next, allow the rice to cook uncovered on medium heat until most of the liquids have been absorbed. A good sign is to see bubble pockets in the pot. (about 8-10 minutes). Turn the heat to low and cover with the lid. Let the rice cook for 15 minutes.
- Then, uncover and, using a large cooking spoon, stir the rice over itself. Cover the rice and cook it for 15-20 minutes. The rice will be fluffy and tender. Serve warm and enjoy this Puerto Rican classic with a touch of Dominican love!!
Video
@asimpletweak Part 1 😀 Welcome to episode 1 of my rice series! Today, we’re making Arroz con Gandules, a classic Puerto Rican dish with lots of flavor. As a proud Dominican, I couldn’t resist adding my twist to this dish using my Dominican-style sofrito. Make sure to visit my website for tips and tricks for this recipe and MORE! INGREDIENTS:👇 4 cups white rice 6 cups of water or chicken broth if preferred 2 teaspoons of oil 1 pkg sazon of achiote/culantro 1 cup cured salted pork diced 1/2 red bell pepper 1/2 green bell pepper cubanelle 1/2 red or yellow onion 2 recao leaves culantro 6 sprigs of cilantro 1-2 tablespoons of sofrito 2 garlic cloves minced 1 tablespoon tomato paste 2 (15.5oz) can pigeon peas (gandules) drained 2 teaspoons of salt ½ teaspoon black pepper INSTRUCTIONS👇 🍚 HOW TO MAKE THIS ARROZ CON GANDULES Heat the oil in a large pot or caldero over medium heat. Add the diced ham and cook for 3-5 minutes until crisp around the edges. I also added a packet of Sazon, which has achiote, which helps to enhance the color of the dish. You can use achiote oil instead if you want. Add the chopped onion, bell peppers, two tablespoons of homemade sofrito, minced garlic, and olives. Saute for two minutes. Then, add tomato paste and stir. Add the pigeon peas (gandules) and incorporate the rinsed and drained rice into the pot. Mix everything and pour in the water. Adjust the salt to your taste and stir to combine. Add the herbs. I added cilantro, culantro, and a few fresh oregano leaves. Next, allow the rice to cook uncovered on medium heat until most of the liquids have been absorbed. A good sign is to see bubble pockets in the pot. (about 8-10 minutes). Turn the heat to low and cover with the lid. Let the rice cook for 15 minutes. Then, uncover and, using a large cooking spoon, stir the rice over itself. Cover the rice and cook it for 15-20 minutes. The rice will be fluffy and tender. Serve warm and enjoy this Puerto Rican classic with a touch of Dominican love!! #rice #gandules #ricerecipe #arroz #caribbean #puertorico🇵🇷 #sofrito #holiday #comfortfood #homecooking #easyrecipes #fyp #thanksgiving
♬ La Gran Fiesta - Olga Tañón
Nutrition
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
Until the next one…
