Arroz con Gandules is Puerto Rico’s national dish for good reason. A vibrant rice dish made with pigeon peas, diced ham, and olives, it has much more soul than your average pot of rice. My family loves this, and I know yours will, too.
I’m a huge fan of Latin and Hispanic food, but Puerto Rican dishes have a special place in my heart. When we lived in Chicago, we’d visit our favorite food truck, Snix Snax, in Independence Park and order a side of rice and pigeon peas with Bistec Encabollado and Habichuelas Guisadas. Just thinking about it now makes me miss the city!
Arroz con Gandules
Of all the Puerto Rican comfort foods I’ve fallen for, Arroz con Gandules (rice with pigeon peas) was the one I knew I had to start making myself. Both my wife and I can’t get enough of it, but my daughter would happily eat a bowl for every meal if we let her.
The most authentic version of this Puerto Rican rice is an aromatic, fluffy dish flavored with sofrito, diced ham, Manzanilla olives, pigeon peas, and tomatoes or achiote. Over time, the recipe has evolved into a symbol of hospitality and is the heart of every Puerto Rican holiday table.
No Christmas or family gathering is complete without a massive pot of this comforting, golden-orange rice, but we can’t resist making it year-round. My version stays true to its traditional roots because, honestly, I didn’t want to mess with perfection. Every fluffy, savory, soul-warming bite reminds me of why I fell in love with Puerto Rican flavors in the first place.
Ingredients and Substitutions
- Oil – Olive oil or avocado oil will do the trick. If you can find it, use achiote oil (annatto-infused oil) for a golden-orange hue and a peppery flavor.
- Sofrito – I prefer to use my homemade sofrito made from blended peppers, onions, garlic, and culantro.
- Ham – I like dicing up smoked ham, but any leftover ham works great here. You can even omit it for a vegetarian version.
- Rice – Long-grain white rice, like basmati or jasmine, is the fluffiest.
- Adobo Seasoning – This is a staple seasoning blend in Latin and Hispanic cuisine, usually made with garlic powder, onion powder, oregano, and turmeric. Store-bought is fine, or you can make your own.
- Tomatoes – Canned tomato puree adds acidity and the signature red color.
- Stock – You can use chicken stock, vegetable stock, or water.
- Pigeon Peas – These are what make Puerto Rican rice. They’re not actually peas, but a small, nutty legume with a firmer texture and earthier flavor than green peas. I usually find them canned (labeled “Gandules Verdes”) in the Hispanic section of most grocery stores. Frozen gandules work, too.
- Olives – Manzanilla olives add salty pops and a vinegary tang.
- Seasonings – I also seasoned the rice with a bay leaf, salt, and pepper.
How to Make Arroz con Gandules
Build the flavor: I start by sautéing the sofrito and diced ham in a large saucier pan.
Toast the grains: Meanwhile, I toast the rice in a separate pan until the grains turn milky white.
Bloom the spices: Next, I stir the adobo seasoning into the sofrito-ham mixture.
Combine: Now I can add the toasted rice along with the tomato puree, chicken stock, green gandules (pigeon peas), olives, a bay leaf, and a pinch of salt and pepper to the pan with the sofrito and ham.
Boil, then steam: I turn the heat up to high to bring the mixture to a boil, then I cover the pan, lower the heat, and let everything cook.
Fluff to finish: I turn off the heat, remove the lid, and gently fluff the rice with a fork. Then I let it stand uncovered for a few minutes to let the remaining moisture evaporate before serving.
Chef Tip + Notes
The most important tip I can share with you is to nail the crispy, golden bottom layer, AKA the “pegao.” Toasting the rice, bringing it to a boil, and then a low, undisturbed simmer will get you there. But if you want to win over a Puerto Rican crowd, turn the heat back up to medium after the rice is cooked, then cover the pot and heat until you hear a crackle (that’s the rice frying in the leftover oil). Turn off the heat and let it stand uncovered for a few minutes before serving.
- Avoid mushy rice: I never skip toasting the dry rice. By sautéing the rice until the grains look milky white, you’re essentially tempering the starch on the outside, which keeps the grains separate and fluffy rather than turning into a mushy clump. I watch the rice like a hawk during this step; I want it toasted, not browned.
- Don’t peek: Once that pot of rice is covered, I never lift the lid. Every time you lift the lid, you’re venting the steam that’s needed to cook the rice.
- Pork substitute: Out of ham or pork? The rice is also great with smoked turkey.
Serving Suggestions
In Puerto Rico, when a big pot of arroz con gandules is on the table, you know it’s a special occasion. It’s a staple around the holidays, usually paired with slow-roasted pernil (pork shoulder), avocado, and tamales.
I make this when my family and I are missing Chicago. We like to serve it on the side of our Puerto Rican-inspired favorites, but it’s just as delicious next to my Grilled Pork Chops and other proteins.
Make-Ahead and Storage
Make-Ahead: To keep the rice warm before serving, cover the pot and keep over the lowest heat setting on the stovetop for up to 30 minutes, stirring occasionally to prevent sticking.
How to Store: Store leftovers covered in the refrigerator for up to 3 to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat.
How to Reheat: Warm the desired amount of rice and peas in a covered skillet over medium-low heat. Add about 1 tablespoon of water or stock to help keep the rice moist and fluffy.
More Latin and Caribbean-Inspired Rice Recipes
- Arroz Con Leche
- Mexican White Rice (Arroz Blanco)
- Jamaican Rice and Beans
- Homemade Mexican Rice
- Homemade Red Beans and Rice
Arroz con Gandules Recipe (Puerto Rican Rice)
Ingredients
- 2 tablespoons olive oil
- 1/3 cup sofrito
- 8 ounces small to medium diced ham
- 2 cups long-grain rice
- 2 to 3 teaspoons adobo seasoning
- 1 cup tomato puree
- 3 cups chicken stock, or water
- 15- ounce can drained and rinsed green gandules, pigeon peas
- 1 loose cup of drained manzanilla olives
- 1 bay leaf
- salt and pepper to taste
Instructions
- In a medium-to-large saucier pan over medium heat, add the olive oil, sofrito, and diced ham. Sauté for 4 to 5 minutes.
- In the meantime, in a separate frying pan, toast the rice over low to medium heat until most of the grains are milky white. This will take 4 to 6 minutes. Be sure to watch so they don’t turn brown.
- Next, add the adobo seasoning to the sofrito pan, stir, and cook for 1 to 2 minutes to intensify the flavor.
- Then add the toasted rice along with tomato puree, stock, gandules, olives, bay leaf, salt, and pepper. Stir to combine.
- Bring the mixture to a boil over high heat.
- Once boiling, cover and turn the heat to low and cook for 12 to 14 minutes.
- Turn off the heat, remove the lid, and fluff the rice using a fork. Let it stand for 3 to 4 minutes uncovered and serve.
Arroz con Gandules Recipe (Puerto Rican Rice)