Arroz con Gandules is a classic Puerto Rican dish made with flavorful rice and pigeon peas, seasoned with aromatic spices and sofrito. It’s a hearty, comforting meal that’s perfect for any occasion.
Rice:
- 1 cup of WASHED medium grain rice
- 2 cups of water
- 1 can of pigeon peas “gandules”
- 1 heaping spoon of achiote oil
- 2 heaping spoons of sofrito mixture
- 3 TBSP tomato sauce
- 6-7 olives (optional)
- adobo to taste (I usually put about 3 TBSP) and adjust for salt
- Cilantro for garnish
Sofrito:
- 1 yellow onion
- 1 white onion
- 1 green pepper
- 1 red pepper
- 1 package of aji cachucha peppers (found in the Latin market)
- 1 bunch of cilantro
- 1 bunch of cilantro
- 1-2 heads of garlic
Achiote Oil:
- 1 bottle of oil ( I used avocado oil)
- 3 garlic cloves
- 1 bunch of cilantro leaves
- 1 bunch of culantro leaves
- 5 sprigs of fresh thyme
- 1/4 cup of annatto seeds
DIRECTIONS:
Sofrito: Roughly chop all the sofrito ingredients (onions, peppers, cilantro, culantro, and garlic). Add to a food processor or blender and blend until smooth, forming a paste-like consistency. Store in an airtight container in the fridge for up to a week, or freeze in portions for long-term use.
Achiote Oil: In a small pot, combine the oil, garlic cloves, cilantro, culantro leaves, thyme sprigs, and annatto seeds. Heat the mixture over medium heat until it begins to boil, then turn off the heat immediately. Allow the oil to soak and marinate for a few hours to infuse the flavors. Strain out the solids and store the oil in a clean bottle or jar. Use as you would any cooking oil.
Rice: Wash the medium-grain rice thoroughly to remove excess starch and set aside.
Build the Base: In a pot, heat 1 heaping spoon of achiote oil over medium heat. Add 2 heaping spoons of sofrito and tomato sauce, cook until fragrant, about 1–2 minutes.
Season: Add adobo to taste (start with about 3 tbsp and adjust). Stir in the pigeon peas (gandules) and olives (if using) cook until everything starts to simmer.
Add Water: Pour in 2 cups of water and bring the mixture to a boil.
Add the Rice: Once the water is boiling, add the washed rice. Stir to ensure even distribution, then cover the pot with a tight-fitting lid.
Cook the Rice: Reduce the heat to low and cook for about 20 minutes, keeping the lid on. Do not stir or uncover during this time.
Check and Finish: After 20 minutes, check the texture of the rice. It should be dry and almost fully cooked. Stir gently, cover again, and let it cook for another 5–10 minutes until the rice is fluffy and fully cooked. Sprinkle cilantro for garnish and enjoy.
Notes:
- Using homemade sofrito and achiote oil is key to achieving authentic flavor and aroma in this dish. While store-bought versions are convenient, making them fresh brings out the best taste and quality.
- The achiote oil adds a beautiful color and depth of flavor to the rice. Letting the oil marinate for a few hours before use enhances its richness.
- If you don’t have access to aji cachucha peppers for the sofrito, you can substitute sweet mini peppers for a similar mild flavor.
