Arroz con Gandules Recipe (Puerto Rican Rice)
Arroz con Gandules brings together rice, pigeon peas, ham, and olives in a vibrant dish that defines Puerto Rican comfort food.
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.
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.
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 before reheating.
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.
Nutrition
Calories: 574kcalCarbohydrates: 89gProtein: 27gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 23mgSodium: 570mgPotassium: 1282mgFiber: 11gSugar: 4gVitamin A: 217IUVitamin C: 5mgCalcium: 107mgIron: 5mg