Name: Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Puerto Rican
Ingredients: 2 cups long-grain rice; 1 can (15 oz) pigeon peas, drained; 4 cups chicken broth; 1 medium onion, diced; 1 bell pepper, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon oregano; 1 teaspoon cumin; Salt and pepper to taste

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Introduction

Arroz Con Gandules is a classic Puerto Rican dish featuring flavorful rice cooked with pigeon peas and aromatic seasonings. This comforting one-pot recipe is perfect as a hearty side or main dish for any occasion.

A white bowl filled with bright orange rice mixed with dark brown lentils and green olives scattered throughout. Small pieces of orange-red vegetables and tofu cubes are mixed in, and fresh green parsley leaves are sprinkled on top. Two lime wedges rest on the bowl edge and the white marbled surface around it. A utensil with a dark wooden handle rests inside the bowl on the right side. In the background, there is a smaller white bowl full of green olives and more lime wedges on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups long-grain rice
4 cups chicken broth
1 can (15 oz) pigeon peas, drained
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon cumin
Salt and pepper to taste

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until softened.
Step 2: Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the rinsed rice to the pot, stirring well to coat it with the oil and aromatics. Mix in the drained pigeon peas, oregano, cumin, salt, and pepper.
Step 4: Carefully pour in the chicken broth and bring the mixture to a boil over high heat.
Step 5: Once boiling, reduce the heat to low and cover the pot tightly with a lid. Let it simmer for about 20-25 minutes or until all the liquid is absorbed.
Step 6: Remove the pot from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving warm.

Tips & Variations

For extra flavor, add a splash of sofrito or chopped cilantro during step 3.
Use vegetable broth for a vegetarian version, and substitute olive oil with coconut oil for a subtle tropical twist.
Rinse the rice thoroughly before cooking to prevent it from becoming too sticky.
Add diced ham or cooked sausage in step 3 for a heartier dish.

Storage

Store leftover Arroz Con Gandules in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of broth or water to keep the rice moist.

How to Serve

The dish shows one layer of bright orange rice that looks soft and fluffy, with a few whole green olives mixed in. The rice is topped with small pieces of fresh green herbs scattered unevenly, adding a fresh look. The food is served in a white round bowl with smooth edges, placed on a white marbled surface. There is a fork slightly blurred in the background and some green herb pieces spread around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pigeon peas instead of canned?

Yes, frozen pigeon peas can be used. Just thaw them before adding in step 3 and drain any excess water.

Is it necessary to rinse the rice before cooking?

Rinsing rice helps remove excess starch, resulting in fluffier rice that’s less sticky. It’s recommended but not mandatory depending on your texture preference.