Vegan Arroz con Gandules
Bring the bold, savory flavors of Puerto Rico to your table with this Vegan Arroz con Gandules recipe—a plant-based twist on the classic island dish. Packed with tender long-grain white rice, hearty pigeon peas, and an aromatic blend of sofrito, tomato sauce, and warm spices like cumin and annatto powder, this dish delivers authentic taste without any animal products. A colorful medley of bell peppers, onions, and garlic add depth, while capers and fresh cilantro brighten each bite. Perfect for weeknight dinners or festive gatherings, this one-pot meal is easy to prepare and ready in under an hour. Serve it as a standout main course or a flavorful side dish to elevate any vegan feast.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium bell pepper, chopped
- 4 cloves garlic, minced
- 1 cup tomato sauce
- 1 cup sofrito sauce
- 3 cups vegetable broth
- 2 cups long-grain white rice
- 1 15-ounce can pigeon peas, drained
- 2 tablespoons capers
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon annatto powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and bell pepper. Sauté until the onion is translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add tomato sauce, sofrito, and vegetable broth to the pot, stirring well to combine the ingredients.
Mix in the rice, pigeon peas, capers, ground cumin, dried oregano, annatto powder, salt, black pepper, and bay leaves.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Simmer for 20 to 25 minutes or until the rice is tender and has absorbed most of the liquid. Avoid opening the lid while cooking.
Once done, remove the pot from the heat and let it sit, covered, for another 5 minutes to allow the steam to finish cooking the rice.
Remove the bay leaves, then fluff the rice with a fork.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6782 mg | 295% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 46.1 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4163 mg | 89% | |
*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.
