Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)

If you’ve never had authentic Arroz con Gandules, get ready to fall in love. This classic Puerto Rican rice recipe combines fluffy white rice, tender pigeon peas, and a rich sofrito-based broth packed with warm spices. It’s the dish you’ll find on every Puerto Rican holiday table — especially at Christmas and Nochebuena — but it’s easy enough to make any night of the week.

Made in one pot with pantry staples like Goya sazón, adobo, and alcaparrado, this arroz con gandules recipe delivers deeply savory, perfectly seasoned rice every single time. Seriously — it might be the best rice you’ve ever had.

Why You’ll Love This Recipe

• One-pot and beginner-friendly – no fancy equipment needed, just a caldero or heavy pot
• Big, bold Puerto Rican flavor – sofrito, adobo, and sazón do all the heavy lifting
• Perfect for a crowd – yields 9-12 servings, ideal for holidays and family dinners
• Naturally gluten-free and easy to make dairy-free

What Is Arroz con Gandules?

Arroz con gandules is a traditional Puerto Rican rice and pigeon peas dish, often considered the island’s unofficial national dish. The rice is cooked directly in a seasoned broth (not separately), which is what gives it that signature deep color and flavor — plus the coveted crispy bottom layer known as pegao.

Arroz con Gandules Recipe

Yield: 9-12 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

• 3 cups medium or long grain white rice, rinsed
• 3 tablespoons vegetable oil
• 2 heaping tablespoons sofrito
• 4 ounces tomato sauce
• 1 can (15 ounces) gandules (pigeon peas), partially drained
• 2 heaping tablespoons alcaparrado
• 1 packet Sazón with Achiote (Goya brand)
• ½ packet ham flavoring (Goya brand Jamón)
• 1 teaspoon adobo
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ⅛ teaspoon ground oregano
• Salt and pepper to taste (start with 2 teaspoons of salt)
• 4-6 cups hot water

Instructions

1. Rinse rice well under cold water until it runs mostly clear. Set aside.
2. In a medium caldero or large pot (about 6 quarts), heat oil over medium heat and sauté sofrito until softened and fragrant, about 2-3 minutes. Add tomato sauce and simmer for 2 minutes.
3. Stir in gandules, alcaparrado, all of the spices, and 4 cups of water. Taste and adjust seasonings, adding more salt 1 teaspoon at a time. The broth should be heavily seasoned and slightly salty, since the rice will absorb it.
4. Bring to a rapid boil, then stir in the rice. Add more water if needed so the rice is covered by about 1 inch of liquid. Reduce heat to a soft boil and let most of the liquid absorb and evaporate, stirring occasionally and very gently so the rice doesn’t turn gummy.
5. Carefully mound the rice toward the center of the pot, top with foil, and cover with the lid. Reduce heat to a simmer and cook for 20 minutes.
6. Gently fold the rice from the bottom up without disturbing the bottom of the pan. Cover again and cook for another 20-30 minutes, checking at the 20-minute mark for tenderness.

Tip: For extra pegao (the coveted crispy bottom), let the rice cook a few extra minutes uncovered at the very end over low heat before serving. Leftovers keep well in the fridge for up to 4 days and reheat beautifully with a splash of water.

Frequently Asked Questions

What are gandules?

Gandules are pigeon peas, small green legumes commonly used in Puerto Rican and Caribbean cooking.

Can I make arroz con gandules without a caldero?

Yes — any heavy-bottomed pot with a tight lid works well.

Why is my rice mushy?

Usually too much water or over-stirring. Stir gently and only when needed, and stick to the 1-inch water rule.

Can I freeze leftovers?

Yes, arroz con gandules freezes well for up to 2 months. Thaw and reheat with a splash of water.