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Puerto Rican Rice

Arroz con Gandules Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 3 tbsp vegetable or annatto oil
  • ½ cup sofrito
  • 2 packets (or 2 tsp) sazón seasoning
  • 1 tsp adobo seasoning
  • 3 tbsp tomato sauce
  • 1 (15 oz) can pigeon peas (gandules), drained and rinsed
  • 2 cups long-grain rice, rinsed
  • 2½ cups chicken broth or water
  • 2 bay leaves
  • ½ cup pimento-stuffed green olives (optional)
  • 1 tbsp capers (optional)
  • 1 tsp salt

Method
 

  1. Heat oil in a heavy pot over medium heat. Sauté sofrito until fragrant, 3-4 minutes, then stir in tomato sauce and cook 1 minute more.
  2. Add rinsed rice, sazón, adobo, and salt. Stir constantly and toast the rice for 2 minutes, until grains look opaque and smell nutty.
  3. Pour in broth, then add pigeon peas, bay leaves, olives, and capers. Bring to a boil, cover tightly, reduce heat to low, and simmer 20 minutes without lifting the lid. Check for remaining liquid and cook 2-3 minutes more if needed.
  4. Remove from heat and let rest, covered, for 5 minutes. Discard bay leaves, fluff with a fork, and serve hot.

Notes

Let the rice rest after cooking so the steam settles and the grains stay separate. If you want a deeper pegao at the bottom, raise the heat slightly during the last few minutes of simmering, but watch it closely so it does not burn.