Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)
Local name: Arroz con gandules
In short: Medium-grain rice simmered with pigeon peas, sofrito, olives and salt pork until fluffy, with a crisp golden crust. A Puerto Rican holiday staple. It takes about 1 h in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 330 kcal
Arroz con gandules is the rice Puerto Ricans think of first, and it is rarely missing from a Christmas table. Pigeon peas, sofrito, tomato sauce and salt pork flavor the rice as it steams in one pot, and a good pot ends with a crisp golden layer on the bottom called pegao. It goes with roast pork, pasteles and avocado, but many families also cook it for an ordinary Sunday lunch. Canned or frozen peas make it easy.
Instructions
- Set a wide, heavy pot over medium heat and add the salt pork with the oil. Cook for 5 to 6 minutes, stirring, until the fat melts and the cubes are lightly browned.
- Stir in the sofrito, tomato sauce, annatto, oregano and bay leaves. Cook for 4 to 5 minutes until the mixture darkens and smells fragrant.
- Add the olives, capers and pigeon peas and stir for 1 minute. Add the rice and stir for another minute so every grain is coated.
- Pour in the water and 120 ml (1/2 cup) of the reserved pea liquid, then add the salt. Stir once. The liquid should sit about 1 cm (1/2 inch) above the rice and taste slightly salty.
- Bring to a boil over high heat and boil uncovered, without stirring, for 6 to 8 minutes, until the liquid drops to the level of the rice and small steam holes appear.
- Turn the rice over once from the bottom, pressing it into an even layer. Cover tightly, lower the heat to its lowest setting and cook for 20 minutes without lifting the lid.
- For a crisp bottom layer (pegao), uncover, raise the heat to medium and cook for 3 minutes until you hear light crackling. Remove from the heat, cover and rest for 5 minutes.
- Fluff the rice, discard the bay leaves, and serve. Scoop from the bottom of the pot so each plate gets some of the golden crust.
Tips
- Use a heavy pot with a tight lid. Thin pots scorch before the pegao forms, and a loose lid lets out steam so the rice cooks unevenly.
- For a meatless pot, skip the salt pork, use 2 extra tablespoons of oil and add 1/2 teaspoon smoked paprika for depth.
Questions and answers
Can I make arroz con gandules ahead of time?
Yes. It keeps in the fridge for up to 4 days and reheats well with a splash of water in a covered pan or in the microwave. It also freezes for up to 3 months.
What is pegao?
Pegao is the golden, crunchy layer of rice that sticks to the bottom of the pot. Avoid stirring once the rice has boiled, and finish with a few minutes of higher heat to crisp it.
What do you serve with arroz con gandules?
Roast pork (pernil), pasteles, fried green plantains and sliced avocado are the usual partners. On weekdays it comes with stewed or fried chicken.
How long does it take to make Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)?
About 1 h in total: 15 min of preparation and 45 min of cooking.
How many calories are in Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)?
About 330 kcal per serving, with 7 g of protein, 46 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 46 g |
| Fat | 13 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
