This Arroz con gandules is flavorful and easy to make. This Puerto Rican staple is delicious and an excellent accompaniment to whatever you want or on its own.
I grew up on this rice. I would have this rice at parties and gatherings. It is loved by all. This is the first time I attempted to make it on my own.
It was surprisingly simple to make and you can find most of the ingredients in a nearby grocery store. Altogether, you can spend less than 1 hour making this rice. Check it out below!
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Ingredients for Arroz con Gandules
- Rice. Any medium grain rice should suffice.
- Gandules. These are also known as pigeon peas. You can get them fresh or canned.
- Sofrito. A mixture of onions, cilantro, peppers, and garlic. It is very aromatic and fresh. You can make it yourself or get it from the store. It’s freezer friendly.
- Sazon. It’s an umami packet you can get from the store. It contains spices and dried herbs and MSG. If you are not comfortable with using MSG, then you can buy this one. It gives color and flavor.
- Olives. Spanish Olives, also known as Mananzilla, are salty and firm with a little slice of pimento in the middle.
- Cumin.
Troubleshooting and Tips
When you add the rice, be sure to put the heat on low. The rice can burn easily if the heat is too high. To make sure it doesn’t get too sticky, make sure to rinse the rice. This rinses the starch off.
Be sure to have all your ingredients prepped beforehand before you start. It comes together quickly and you don’t want anything to overcook while you are chopping something.
the name sofrito comes from freír, which means to fry. So fry it lightly in olive oil until fragrant. Be sure not to overcook and burn it.
Storing It
You can store leftovers in a container in the fridge, then just reheat them in the microwave with a little bit of water.
It also freezes well. To reheat, use the same method as above.
Want More?
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Arroz con gandules
Equipment
- 1 big pot
Materials
- 3 cups medium grain rice
- 3 cups veggie stock or water
- 1 can Gandules or pigeon peas
- 1 15 oz can of crushed tomatos
- 2 tbsp oil
- 1/2 cup sofrito
- 1 pkg sazon culantro y achiote
- 10 spanish olives
- 1 tsp cumin powder
- salt to taste
Instructions
- In a large pot or dutch oven, heat oil on medium heat. Once hot, saute the sofrito for 2 minutes, then add tomato sauce, sazon, cumin, olives, and gandules. Cook for 3-4 minutes.
- Add water and bring to a boil.
- Rinse rice to remove all the starch and then put in the pot. Lower heat to low and stir lightly. Cover with foil and top. Cook for 20-30 minutes until all water is evaporated. Make sure it doesn't burn.
- Fluff with a fork and salt it to taste.
- Serve hot.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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