Rice with Pigeon Peas Arroz Con Gandules
Transport your taste buds to the heart of Puerto Rican cuisine with this vibrant and flavorful Rice with Pigeon Peas (Arroz con Gandules). This iconic one-pot wonder combines tender, medium-grain rice with the savory richness of sofrito, sazon seasoning, and a medley of aromatic spices like cumin and garlic. Brimming with pimento-stuffed green olives, hearty pigeon peas, and finished with a garnish of fresh cilantro, this dish delivers layers of bold, satisfying flavors in every bite. Perfectly cooked in a savory chicken broth, the rice absorbs all the spices and essence, creating a dish that's irresistibly fragrant and comforting. Ideal for family gatherings or festive celebrations, Arroz con Gandules is a staple that pairs wonderfully with roasted meats, fried plantains, or enjoyed on its own. Simple to prepare yet deeply authentic, this recipe is your ticket to a true Caribbean culinary experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 cup sofrito
- 4 tablespoons tomato sauce
- 1 teaspoon adobo seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 packet sazon seasoning (with annatto)
- 10 pieces pimento-stuffed green olives
- 1 piece bay leaf
- 3 cups medium-grain rice (rinsed)
- 3.5 cups chicken broth
- 15 ounces pigeon peas (gandules), canned
- 2 tablespoons cilantro (chopped, for garnish)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.
Stir in the sofrito and sauté for 2–3 minutes until aromatic.
Add the tomato sauce, adobo seasoning, garlic powder, onion powder, ground cumin, and the sazon packet. Stir well to combine and let cook for 2 minutes.
Add the green olives and the bay leaf to the pot, stirring them into the mixture.
Pour in the rinsed rice and stir to coat the grains in the seasoning mixture.
Add the chicken broth and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook undisturbed for 20 minutes.
Drain and rinse the pigeon peas, then gently fold them into the rice mixture.
Cover the pot again and cook for an additional 10 minutes, allowing the flavors to meld together.
Turn off the heat and let the rice sit, covered, for 5 minutes. Fluff the rice gently with a fork before serving.
Garnish with chopped cilantro and serve warm. Enjoy!
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5007 mg | 218% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 14.1 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2518 mg | 54% | |
*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.
