Name: Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium yellow onion, cut into chunks; ½ medium green bell pepper, cleaned and chopped; ½ medium red bell pepper, cleaned and chopped; 6 cloves large garlic cloves; 1 cup packed cilantro, roughly chopped, packed; 3 green onions, trimmed and chopped; 2 ají dulce peppers (optional); ¼ cup packed culantro (optional), packed; 1 pinch sazón seasoning, large pinch; 2 tbsp neutral cooking oil, like grapeseed or canola oil; ½ cup smoked ham steak, diced; ¼ cup fresh sofrito (see provided recipe); 2 tbsp diced pimento peppers, drained; 2 tbsp capers, drained; 2 tsp sazón spice blend (see notes); 1 tsp adobo spice blend (see notes); 1 chicken bouillon cube, crumbled; 1 large bay leaf; 1 can 15oz can green pigeon peas, drained and liquid reserved; 1 cup jasmine or long-grain rice, rinsed and drained; 1 ½ cups water, enough for 1 1/2 cups total (includes reserved liquid?); Kosher salt, to taste; Cracked black pepper, to taste; Fresh or frozen banana leaf, for steaming (optional)

Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)

A festive Puerto Rican rice dish with pigeon peas, ham, and aromatic sofrito, perfect for holidays and special gatherings.

Cook40 min

Total40 min

DifficultyMedium

Servings4

Arroz con gandules is a beloved Puerto Rican classic, often gracing the table during Christmas and other celebrations. It's a one-pot rice dish that gets its deep, savory flavor from a homemade sofrito, smoky ham, and pigeon peas.

This version is straightforward and uses a few convenient shortcuts, like store-bought sazón and adobo, to make it accessible for any home cook. The result is a fragrant, colorful rice that pairs beautifully with fried plantains or sliced avocado.

Method

To make the sofrito: In a food processor or blender, combine the onion, green and red bell peppers, garlic, cilantro, green onions, ají dulce (if using), culantro (if using), and sazón. Pulse, adding 1-2 tablespoons of water if needed, until you get a sauce-like consistency, similar to pesto or salsa. Refrigerate for up to 5 days or freeze in ice cube trays for up to 6 months.
In a medium pot or Dutch oven over medium heat, warm the 2 tablespoons of oil. Once shimmering, add the diced ham and cook until crisp around the edges, about 7-10 minutes, stirring often.
Add the 1/4 cup sofrito, pimentos, capers, sazón spice blend, adobo, crumbled bouillon cube, and bay leaf. Stir well and cook until fragrant, about 3 minutes.
Add the drained pigeon peas and stir. Cook for 5 minutes, stirring occasionally. Then add the rice and stir to coat every grain with the seasoned mixture, toasting for another 5 minutes.
Pour in the water and the reserved liquid from the pigeon peas. Taste and adjust seasoning with salt and pepper.
When the liquid is rapidly boiling and mostly evaporated (you'll see small bubble pockets), reduce the heat to low. Stir the rice to fold it over, place the banana leaf on top (if using), cover tightly, and let steam for 20 minutes.
After 20 minutes, fluff the rice with a fork and serve immediately with sliced avocado and tostones.

💡 Tips

If you don't have ají dulce or culantro, you can omit them; the dish will still be flavorful.
For a richer flavor, use chicken broth instead of water.
Make the sofrito ahead of time and keep it in the freezer for quick weeknight meals.

Inspired by a recipe from Serious Eats

Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)

Ingredients

Method

💡 Tips

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