Puerto Rico Style Pigeon Pea Rice
Transport your taste buds straight to the Caribbean with this vibrant and flavorful Puerto Rico Style Pigeon Pea Rice (Arroz con Gandules). A cornerstone of Puerto Rican cuisine, this one-pot dish combines fluffy long-grain white rice with tender pigeon peas, savory sofrito, and warm spices like adobo and sazon, all simmered in a rich tomato-infused broth. The addition of green olives and achiote powder provides a subtle salty-tangy kick and a gorgeous golden hue, while optional fresh cilantro brings a burst of brightness to the finished dish. Perfect for festive gatherings or weeknight dinners, this easy-to-make recipe pairs beautifully with roasted meats, seafood, or simply enjoyed on its own. Elevate your rice game with this authentic Puerto Rican comfort food that’s loaded with bold flavors and Caribbean charm!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 2.5 cups water or chicken broth
- 1 15-ounce can pigeon peas (gandules), drained and rinsed
- 1 cup sofrito (store-bought or homemade)
- 0.5 cup tomato sauce
- 2 tablespoons olive oil
- 1 teaspoon achiote or annatto powder
- 1 teaspoon adobo seasoning
- 1 packet sazon with coriander and annatto
- 0.5 cup green olives (optional)
- 0.25 cup chopped cilantro (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Rinse the white rice thoroughly under cold water until the water runs clear. Set aside to drain.
In a large, heavy-bottomed pot or a caldero, heat the olive oil over medium heat.
Add the sofrito to the pot and sauté for 2-3 minutes until fragrant.
Stir in the tomato sauce, achiote powder, adobo seasoning, and the sazon packet. Cook for another 2 minutes to blend the flavors.
Add the pigeon peas (gandules) and green olives (if using) to the pot and stir to combine.
Pour in the water (or chicken broth) and bring the mixture to a gentle boil.
Add the rinsed rice into the pot and stir well to ensure the rice is evenly distributed and submerged in the liquid.
Season with salt and pepper, then reduce the heat to low and cover the pot with a tight-fitting lid.
Let the rice cook undisturbed for 20-25 minutes, or until the liquid is fully absorbed and the rice is tender.
Turn off the heat and let the rice sit, covered, for another 5 minutes to steam.
Fluff the rice with a fork, garnish with chopped cilantro if desired, and serve warm.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6046 mg | 263% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 22.9 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
