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Classic Puerto Rican Arroz con Gandules Recipe Easy Fluffy and Authentic

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This classic Puerto Rican arroz con gandules recipe delivers fluffy, tender rice with savory pigeon peas and authentic sofrito flavors. Perfect as a side or main dish for any occasion.

Ingredients

Scale
  • 2 cups (400 grams) long-grain white rice
  • 1 can (15 ounces / 425 grams) pigeon peas (gandules), drained and rinsed
  • 2 tablespoons olive oil
  • 3/4 cup (180 ml) sofrito
  • 1/2 cup (120 ml) tomato sauce
  • 3 cups (720 ml) chicken broth, low sodium
  • 1/4 cup (40 grams) sliced green olives with pimientos
  • 1 tablespoon capers, drained (optional)
  • 1 packet or 1 tablespoon sazón seasoning
  • 1 teaspoon adobo seasoning
  • 1 bay leaf
  • 1 cup (240 ml) water
  • Salt and pepper to taste
  • 1/4 cup (60 ml) coconut milk (optional)

Instructions

  1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear. Drain well. (5 minutes)
  2. Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium heat until shimmering but not smoking. (2 minutes)
  3. Add 3/4 cup sofrito and cook, stirring frequently, for 3-4 minutes until fragrant and slightly reduced. (4 minutes)
  4. Stir in 1/2 cup tomato sauce, sazón seasoning, adobo seasoning, and bay leaf. Cook for 2 minutes. (2 minutes)
  5. Add pigeon peas, olives, and capers. Mix well. (2 minutes)
  6. Add rinsed rice and stir to coat each grain in the sofrito mixture. Toast rice for about 3 minutes until slightly translucent and fragrant. (3 minutes)
  7. Pour in chicken broth, water, and coconut milk if using. Stir gently and taste broth; add salt and pepper as needed. (2 minutes)
  8. Increase heat to high and bring mixture to a rolling boil. (3 minutes)
  9. Reduce heat to very low, cover tightly, and simmer gently for 20-25 minutes without lifting the lid.
  10. Turn off heat and let rice sit covered for 10 minutes to allow moisture to distribute evenly. (10 minutes)
  11. Remove bay leaf and fluff rice gently with a fork. Serve warm. (2 minutes)

Notes

Rinse rice well to remove excess starch for fluffy texture. Toast rice in sofrito mixture before adding liquids. Use a tight-fitting lid and simmer gently to avoid mushy rice. Let rice rest after cooking to absorb moisture evenly. For vegetarian version, use vegetable broth and omit olives and capers. Brown rice can be used with longer cooking time and more broth.

Nutrition

Keywords: arroz con gandules, Puerto Rican rice, pigeon peas, sofrito, fluffy rice, traditional Puerto Rican recipe, easy arroz con gandules

Find it online: https://tomyumy.com/classic-puerto-rican-arroz-con-gandules-recipe-easy-fluffy-and-authentic/