Arroz con Gandules • Rice with Pigeon Peas
Arroz con gandules has always been one of my best-selling dishes, and honestly, it’s no surprise — this classic Caribbean side has a way of stealing the whole show.
People ask me for this recipe all the time, and it makes my heart so happy to finally share it with you. It’s the kind of dish that brings everyone to the table, fills your home with the smell of tradition, and tastes like pure comfort. I hope it becomes a favorite in your kitchen just like it is in mine.
Ingredients
3 Cups Medium or Long-Grain White Rice, Rinsed
3 Tablespoons Vegetable Oil
2 Teaspoons Sofrito: Bell Pepper, Onions, Garlic, Cilantro, Culantro | See Mama Pacha Sofrito Recipe
1 Can (15 oz) Gandules (Pigeon Peas): Drained and Rinsed
2 Teaspoons Mama Pacha Sabor Sazón
Salt to Taste: Start With 2 Teaspoons
5–6 Cups Water
Cooking
1. Rinse the rice well and set aside.
2. In a medium caldero (6 quarts), heat oil and sauté the sofrito until softened. 3. Add rice and all spices, then pour in 5 cups of water.
4. Bring to a rapid boil until the water evaporates.
5. Add gandules and stir gently.
6. Add more water if needed to ensure rice is covered by about 1 inch. 7. Reduce heat and stir very gently to prevent gumminess.
8. Mound rice toward the center, cover, and cook for 20 minutes.
9. Stir by folding rice from the bottom up (do not scrape the bottom).
10. Cook another 20–30 minutes, checking after 20 for tenderness.
