Authentic Puerto Rican Arroz con Gandules Recipe (Rice with Pigeon Peas)

If Puerto Rican cuisine had a heartbeat, Arroz con Gandules would be it. This iconic rice dish—richly seasoned, boldly colored, and deeply comforting—is the centerpiece of holidays, family gatherings, and Sunday dinners across Puerto Rico. As a chef, I can tell you this isn’t just rice with pigeon peas—it’s tradition simmered into every grain.

What makes Arroz con Gandules special is the layering of flavors: aromatic sofrito, smoky pork, briny olives, and the earthy bite of gandules (pigeon peas), all coming together in one pot. It’s soulful, hearty, and meant to be shared.

Arroz con Gandules Recipe

Ingredients (Serves 6–8)

Base

• 3 cups long-grain rice, rinsed

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

• 3½ cups water or chicken broth

Flavor Builders

• ¼ cup olive oil or achiote oil

• ½ cup sofrito (homemade or store-bought)

• 2 cloves garlic, minced

• ½ cup tomato sauce

Seasonings

• 1½ teaspoons adobo seasoning

• 1 teaspoon sazón (with achiote)

• ½ teaspoon dried oregano

• 1 bay leaf

Add-Ins

• ½ cup diced ham, pork belly, or salt pork

• ¼ cup sliced Spanish olives

• 1 tablespoon capers (optional)

Instructions

1. Build the flavor base

   Heat oil in a heavy-bottom pot or caldero over medium heat. Add diced pork and cook until lightly browned and fragrant.

2. Sauté the aromatics

   Stir in sofrito and garlic. Cook for 2–3 minutes until the mixture deepens in color and releases its aroma.

3. Season it right

   Add tomato sauce, adobo, sazón, oregano, bay leaf, olives, and capers. Stir well and let simmer for 2 minutes.

4. Add gandules & liquid

   Fold in pigeon peas, then pour in broth or water. Bring to a rolling boil.

5. Cook the rice

   Stir in rice once, reduce heat to medium-low, cover, and cook for about 20 minutes until liquid is absorbed.

6. Steam & fluff

   Lower heat, gently fluff the rice, cover again, and let steam for 5 more minutes. Remove bay leaf before serving.

Chef’s Tips

• No sofrito? 

  Blend onions, peppers, garlic, cilantro, and culantro with olive oil.

• Extra smoky flavor: 

  Use smoked ham hock or add a pinch of smoked paprika.

• Perfect texture: 

  Never over-stir—Puerto Rican rice should be fluffy, not sticky.

How It’s Served

Arroz con Gandules is traditionally paired with pernil (roast pork), sweet plantains, and a simple salad. Leftovers? Even better the next day, trust me.

This dish is more than a recipe; it’s a celebration of Puerto Rican culture, resilience, and flavor. One bite, and you’ll understand why it holds a permanent place on the Caribbean table.