Name: Arroz con Gandules (Rice with Pigeon Peas) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Puerto Rican
Ingredients: 2 ¾ cups long grain parboiled rice, rinsed until water runs clear; 1 tablespoon olive oil; ⅓ cup green seasoning (or green sofrito); 2 packets (about 2 ½ teaspoons) Sazon seasoning (culantro y achiote); 1 (8-ounce) can tomato sauce; ¼ cup fresh chopped cilantro; 2 bay leaves (preferably fresh); 2 teaspoons dried oregano; 1 teaspoon garlic powder; 1 teaspoon onion powder; Kosher salt & fresh ground black pepper, to taste; 1 (15-ounce) can pigeon peas, liquid drained & rinsed; 2 ½ cups chicken broth

Jump to Recipe

There’s a special kind of joy that comes with gathering friends and family around a pot of Arroz con Gandules (Rice with Pigeon Peas). This iconic Puerto Rican rice dish is as vibrant in flavor as it is in color, brimming with tender grains, savory pigeon peas, bright tomato, aromatic seasonings, and fresh herbs. One bite, and you’ll understand why Arroz con Gandules (Rice with Pigeon Peas) is the heart and soul of so many celebrations and weeknight dinners alike.

Ingredients You’ll Need

Arroz con Gandules (Rice with Pigeon Peas) Recipe - Recipe Image

Ingredients You’ll Need

Creating a soul-satisfying pot of Arroz con Gandules (Rice with Pigeon Peas) is easier than you’d think—each ingredient plays a crucial role, building complex flavor layers and achieving impossibly fluffy rice. Don’t skimp or swap; these simple essentials are the magic behind that signature taste.

Long grain parboiled rice: This variety ensures distinct, fluffy grains and resists clumping—a must for classic texture.
Olive oil: The foundation for sautéing, it adds richness and carries flavors from the very beginning.
Green seasoning (sofrito): A blend of fresh herbs, peppers, and aromatics, this is the secret handshake of Caribbean kitchens!
Sazon seasoning (culantro y achiote): Those little packets pack a punch, adding color and deep umami.
Tomato sauce: Gives a lovely reddish hue and subtle tang, tying all the flavors together.
Fresh chopped cilantro: Herby brightness to lift every spoonful; don’t skip the garnish, either!
Bay leaves: Prefer fresh for a fragrant backbone that lingers in every bite.
Dried oregano: Earthy and bold, this spice gives depth and warmth.
Garlic powder: Adds mellow savoriness and complexity throughout the dish.
Onion powder: Pairs with the garlic for gentle aromatic notes in every forkful.
Kosher salt & fresh ground black pepper: Season to taste, but these basics are the key to balance.
Pigeon peas: Mildly nutty, these are the star ingredient, lending flavor and creaminess.
Chicken broth: Cooking the rice in broth brings depth and extra savoriness you can’t get from water alone.

How to Make Arroz con Gandules (Rice with Pigeon Peas)

Step 1: Rinse the Rice

Start by rinsing your parboiled rice thoroughly until the water runs almost clear. This step removes starches that can make your Arroz con Gandules (Rice with Pigeon Peas) sticky instead of fluffy. Drain the rice and set it aside—this little bit of effort delivers big results later!

Step 2: Sauté the Sofrito

Heat the olive oil in your biggest, sturdiest pot over medium-high heat. Once shimmering, add your green seasoning or sofrito. Sauté for a couple of minutes, stirring frequently. The room will fill with an incredible fragrance—the first sign you’re making something memorable!

Step 3: Add Seasonings

Next, add in the Sazon packets, tomato sauce, cilantro, bay leaves, oregano, garlic powder, onion powder, salt, and pepper. Stir everything together thoroughly. Let the mixture gently simmer, with a couple of stirs, for two to three minutes so the flavors blend and bloom.

Step 4: Add Rice, Peas, and Broth

Pour your rinsed rice into the pot, followed by the drained pigeon peas and the chicken broth. Mix well so every grain and pea is bathed in that gorgeous, seasoned base. Here’s the important part: tightly cover your pot with foil before putting the lid on—this traps every drop of steam and locks in all that flavor and moisture.

Step 5: Cook Slowly

Turn the heat to low and let your Arroz con Gandules (Rice with Pigeon Peas) cook undisturbed for 30 minutes. Resist the urge to peek! That gentle steam creates tender, perfectly cooked rice while allowing flavors to deepen. It’s worth the wait, promise.

Step 6: Rest, Fluff, and Serve

Once the time is up, turn off the heat and let the pot sit, covered, for at least 10 minutes. This resting period finishes steaming the rice and prevents sticking. Afterward, uncover, fluff the rice gently with a fork, taste for seasoning, and get ready to serve! Add fresh chopped cilantro on top if you like a burst of herby freshness.

How to Serve Arroz con Gandules (Rice with Pigeon Peas)

Garnishes

For a pop of color and flavor, sprinkle your steaming Arroz con Gandules (Rice with Pigeon Peas) with freshly chopped cilantro right before serving. If you want to get extra fancy, thinly sliced scallions or a wedge of lime also brighten each bite beautifully.

Side Dishes

This dish is a universal matchmaker—pair it with slow-cooked pork, crispy fried chicken, or hearty salads. Traditional Puerto Rican gatherings often include roasted meats, sweet plantains, or even a side of avocado for cooling contrast.

Creative Ways to Present

Make your dinner table glow by serving Arroz con Gandules (Rice with Pigeon Peas) straight from the pot or mound it onto a platter and shape into a festive dome. Individual servings in small bowls or ramekins add an elegant touch—and are so much fun for special occasions!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let the rice cool fully before storing in an airtight container in the fridge. It’ll stay fresh for three to four days and is just as crave-worthy reheated.

Freezing

Arroz con Gandules (Rice with Pigeon Peas) can be frozen for up to three months. Place cooled rice in a freezer-safe bag or container, press out any excess air, and label. Thaw overnight in the refrigerator before reheating for best texture.

Reheating

To reheat, add a splash of broth or water to keep the rice moist, then warm gently on the stove or in the microwave, covered. Fluff with a fork once steamed through and serve just like new!

FAQs

Can I use brown rice instead of parboiled white rice?

You can substitute brown rice, but it will require more liquid and a longer cooking time. The texture will be a bit denser, but still absolutely delicious—just keep an eye on the pot and add extra broth as needed.

What can I use instead of Sazon seasoning?

If you can’t find Sazon, try a blend of ground annatto or paprika with coriander and garlic powder. While the flavor profile isn’t identical, you’ll get beautiful color and a savory note that works well in a pinch.

Can I make this vegetarian or vegan?

Absolutely! Swap the chicken broth for a rich vegetable broth and double-check your Sazon seasoning for animal-derived ingredients. The result is still authentic and bursting with flavor.

Is it okay to use frozen pigeon peas?

Frozen pigeon peas are a great alternative to canned—just give them a quick rinse and add them to the pot as directed. There’s no need to thaw ahead; they cook perfectly with the rice.

Why is my rice too wet or too dry?

If your rice turns out wet, it may need a few extra uncovered minutes on low heat to evaporate excess moisture. For dry rice, add a couple tablespoons of broth, cover, and let it steam for a few minutes more. The tight cover during cooking makes all the difference!

Final Thoughts

Sharing a pot of Arroz con Gandules (Rice with Pigeon Peas) truly turns any meal into a celebration. Packed with color, comfort, and nostalgia, this dish will quickly become a favorite in your kitchen—just like it has in mine. Don’t wait for a holiday—make it tonight and savor every bite!

Arroz con Gandules (Rice with Pigeon Peas) Recipe

★★★★★

5.1 from 20 reviews

Author: Ethan
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Arroz con Gandules, also known as Rice with Pigeon Peas, is a traditional Puerto Rican dish packed with flavor from herbs and spices. This recipe yields a delicious and aromatic rice dish that pairs perfectly with many main entrees.

Instructions

Rinse the Rice: Rinse the rice well until the water runs clear, drain, and set aside.
Sauté Seasonings: Heat oil in a large pot, add green seasoning/sofrito, and sauté for 2-3 minutes.
Add Ingredients: Mix in Sazon seasoning, tomato sauce, cilantro, bay leaves, oregano, garlic + onion powder, salt, and pepper. Simmer for 2-3 minutes.
Cook Rice: Stir in rice, pigeon peas, and broth. Cover with foil and lid, cook on low for 30 minutes.
Rest and Fluff: Let the rice sit for 10 minutes after cooking, then fluff with a fork. Season to taste and serve.

Notes

For added flavor, you can sauté diced onions and bell peppers with the seasonings.
This dish pairs well with roasted or grilled meats, such as pernil (roast pork) or pollo asado (grilled chicken).

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Puerto Rican