Arroz con Gandules – Puerto Rican Rice with Pigeon Peas

Nothing is more comforting and nostalgic to me than a plate of Arroz con Gandules, also known as Puerto Rican Rice with Pigeon Peas.

Whether it’s made for the holidays or as an easy, one pot dinner, I have vivid memories of my papi patiently growing and hand-picking the gandules from our yard and making this dish with so much love

My recipe is inspired by him.

How to Cook with Gandules (Fresh, Frozen or Canned)

The star ingredient in Arroz con Gandules is of course the gandules aka the pigeon peas.

In this recipe, I built in some flexibility based on the type of gandules used because texture and cooking methods will differ.

There are 3 type of gandules you can use: Fresh, Frozen or Canned. All 3 are acceptable, but here’s how they differ in cooking and texture.

• Fresh Gandules – Have great snap, flavor, and texture. However, they need to be cooked longer to achieve desired tenderness.
• Frozen Gandules – Are well preserved and convenient. They should be added to rice frozen NOT thawed to maintain shape.
• Canned Gandules – Are slightly seasoned, and are quick to cook. They should be drained and rinsed before adding to the rice to avoid excess moisture and/or mushy texture.

Ingredients

Making an authentic Arroz con Gandules begins with a few simple yet bold ingredients:

• Gandules (canned, fresh, or frozen)
• Homemade sofrito
• Homemade sazon
• Tomato sauce
• Long grain rice
• Cubed ham
• Oregano

Nata Tip: For a bolder tomato flavor, use tomato paste instead of tomato sauce. Just make sure to cook the tomato paste for at least 5 minutes to remove the acidic/metallic flavor.

Tips & Tricks

Arroz con Gandules is an easy, one pot dish but there are a few tips and tricks that I highly recommend to achieve that authentic Puerto Rican flavor and iconic, crunchy pegao.

1. Use fresh sofrito. This seems like an obvious step but it makes a huge difference. Brands that sell jarred versions of sofrito often use preservatives to keep the sofrito lasting long, but in my opinion it affects the flavor of the herbs.
   
2. Drain your gandules. Similar to jarred sofrito, canned gandules often have a metallic tasting liquid that can impact the taste and salt level of your rice.
   
3. Lightly stir the rice. If Shakespeare was alive when Puerto Ricans created Arroz con Gandules, he would ask “to stir or not to stir?”
   
   The less you stir, the less starch you create. An excess amount of starch in rice creates a mushy texture, and remember, you want to achieve a fluffy, fork tender Arroz con Gandules with pegao!
   
   So, aim to stir 5 – 7 full circles during the entire preparation of the recipe.

By creating less starch and allowing the rice to caramelize in the dutch pot or caldero, it molds itself and develops a brown, crunchy skin – pegao.

This skin is nutty in flavor and provides great texture throughout the dish. I know several families who literally fight over this. It’s THAT good!

Complementary Puerto Rican Recipes

Wondering what goes well Arroz con Gandules? If you’re planning a Puerto Rican spread for dinner or the holidays, here are some authentic proteins and side dishes that complement Arroz con Gandules perfectly.