Arroz con Gandules (Rice with Pigeon Peas)

Arroz con gandules is the signature rice dish of Puerto Rican cuisine. This rice is deeply aromatic, well seasoned with unique spices, and incredibly flavorful. Rice with pigeon peas (arroz con gandules) is a staple among Latin American dishes as well as Caribbean cuisine. It’s an easy rice recipe to go alongside your hearty main entrees!

If one thing that Latin, Caribbean, Asian, and other cultures have in common it’s our love of rice, ha. Listen, rice is such a staple in so many cultures across the world. I think about how many different kinds of ways that many of us prepare rice, and it’s crazy. The spices, the technique, the herbs, the infusion of certain ingredients…it’s really so dope. Rice is one of the heartbeats of a variety of culinary traditions, much more than an ordinary side dish.

Arroz con Gandules 😍

Did you know that arroz con gandules is the national dish of Puerto Rico? Yessir. It’s served alongside so many hearty dishes like pernil (roast pork shoulder), roast chicken, or beef. Arroz con gandules translates to rice with pigeon peas. You might be wondering- what is a pigeon pea? Well, pigeon peas are classified as a legume just like lentils, black-eyed peas, and chickpeas.

While there are versions of arroz con gandules that feature meat, this recipe is meat-free. However, you know I got you covered with tips + tricks on different variations and customizations 💛!

What You’ll Need To Make This Recipe:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Rice– I use long grain parboiled rice almost exclusively in a variety of my rice dishes, and it’s what I recommend here as well.
• Pigeon peas– Canned pigeon peas are a muted brown color and ready to go right outta the can.
• Chicken broth– Kicks up the flavor, and this cooks up the rice.
• Green seasoning (sofrito)– Use my homemade green seasoning, or you can snag you some store-bought green seasoning/sofrito from your local Caribbean or Latin markets.
• Spices– We’ll use Sazon seasoning (culantro y achiote), garlic + onion powder, oregano, bay leaves, and salt/pepper. The perfect blend of flavors and depth.
• Tomato sauce– This signature umami-loaded ingredient in arroz con gandules contributes to bold flavor and color.
• Fresh cilantro– A pop of herbaceous freshness.

How To Make Arroz con Gandules:

(Note: please see the recipe card directly below for the complete written instructions.)

1. Heat the oil in a large caldero/dutch pot over medium-high heat. When hot, add the green seasoning/sofrito and sauté, about 2-3 minutes. 
2. Add the spices + tomato sauce and stir well to combine. Reduce the heat and let the mixture simmer while stirring often.
3. Add the rice, pigeon peas, and broth and stir well. Then cover the pot tightly with foil and secure with a lid. Then reduce the heat to low.
4. Let the rice cook on low for 30 minutes until the rice is tender.
5. Afterward, remove the lid and foil and use a fork to fluff the rice. Serve the arroz con gandules immediately alongside your favorite main entrees. 😛!

Cooking Rice on the Stovetop

A lot of home cooks voice frustration with cooking up a batch of rice on the stovetop. I get it. Sometimes it results in issues with mushy rice, burnt rice, and other unfortunate mishaps. I’d hate for you to experience any of this. Thus, I highly recommend you take heed to my best tips + tricks to avoid any issues:

• First, I recommend cooking in a caldero/dutch pot. These types of pots are made of aluminum (a superb heat conductor), and they’re often inexpensive.
• Second, wash your rice! Rinsing the rice until the water runs clear removes excess starch, which avoids mushy rice…leaving you with perfect, fluffy rice.
• Next, cover the pot with foil. This creates a tight seal to trap the heat, and then secure the pot with the lid during the cooking process.
• Be mindful of stovetop heat. Of course, my recipe instructions are clear, but be mindful of cooking the rice on low to avoid a scorched bottom.

Arroz con Gandules Variations & Customizations:

• Add meat– Arroz con gandules is extra delicious with chopped/diced meat in the mix and elevates the flavor! Pork is often a popular choice (chops, tenderloin, pork belly, etc). Alternatively, boneless chicken thighs or beef chunks work as well. Before beginning, heat a touch of oil and sauté the meat until browned. Then proceed with the written recipe. I’d say no more than 1 cup of chopped meat. With meat involved, this rice is its own meal.
• Add olives & such– Some arroz con gandules recipes use manzanilla olives (a Spanish olive), so good! Or capers, too. Toss them in if you’d like when you add the rice to cook, they’ll add a briny bit of saltiness.

Storing Leftovers:

Transfer any leftover arroz con gandules into an airtight container. Keep leftovers stored in the refrigerator and they’ll keep for 3-4 days. Reheat leftovers in the microwave until warmed through and add a splash of water or broth to rehydrate the rice if needed.

If you’ve never had Arroz con Gandules, I need y’all to get on it asap mmkay. It’s truly one of the best rice dishes. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More sides you’ll love:

• Smoked Gouda Mac & Cheese
• Black-Eyed Pea Salad
• Honey Butter Cornbread
• Incredible Caesar Salad
• Southern Candied Yams
• Rosemary Sweet Potato Rolls

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Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin