I have been discovering and testing more Puerto Rican recipes lately, and my new favourite is this recipe for Arroz con Gandules! This rice dish is hearty, full of flavour, and makes a great side for many dishes.
Most recipes you will find online are designed to feed a crowd (like 10+ servings!) but this version is scaled down for a realistic weeknight batch of about four hearty servings. It still uses traditional Puerto Rican ingredients and techniques, just in a size that works for a smaller household or an easy weekday side dish.
What are Gandules?
Gandules (also known as pigeon peas) are a small, round legume widely enjoyed throughout Latin America and the Caribbean. You can typically find them as:
- Green pigeon peas are harvested young and canned fresh. They have a mild flavour like a black bean, with a firm texture comparable to edamame. Even though it may say “green” on the can, they will actually be brown in colour due to the canning process.
- Brown pigeon peas are harvested at an older, ore mature stage. They have a heartier, nuttier flavour and are commonly found dried in bags but can also be found in cans too. Either variety works well in this recipe.
Depending on where you live, you may see this ingredient listed under different names such as gungo peas in the Caribbean, toor dal in India and across Asia, and congo peas in the southern United States.
If you are in British Columbia (or Canada in general), gandules aren’t a common grocery store staple, but they can be found canned at Latin grocery stores like Mi Tierra Latina, or the international aisle at Walmart.
👉Want to learn more? Read this article by Shareba from In Search of Yummyness for a thorough deep-dive into this ingredient.
What is in Arroz con Gandules?
What makes this dish so satisfying is the layering of bold, flavourful ingredients. Here is what goes into my version, along with some substitution options:
- Cubed pork chops: add a savoury, meaty depth and a boost of protein. Cubed ham is also delicious and is also traditionally used
- Sofrito: the flavour foundation of this dish, made with garlic, green pepper, cilantro, and other aromatics. Try my version made with easy-to-find ingredients
- Achiote oil: gives the rice its signature smoky flavour and vibrant orange colour. You can make your own with my simple recipe
- Jasmine rice: not strictly traditional, but it consistently delivers great results on the stovetop. Any medium or long-grain rice will also work well here
- Homemade sazón seasoning: brings warm garlic flavour with hints of oregano and cumin. Making it from scratch is easy and much better than the store-bought packets. Try my recipe!
- Tomato sauce: brightens the colour and adds a subtle tomato flavour to the rice
- Green pigeon peas (gandules): add a great texture and a boost of protein
- Green olives: optional, but are recommended as they are traditional and add a briny flavour to the rice
- Chicken stock: adds a savoury richness that deepens the overall flavour of the rice. Water will work perfectly as well since we add a lot of seasonings
Get the Recipe: Arroz Con Gandules
Arroz con Gandules
Ingredients
- 2 tablespoon achiote oil divided (or substitute olive oil)
- 2 pork chops cut into 1×1 centimetre cubes
- 1/4 cup yellow onion chopped
- 1 tablespoon sazón seasoning
- ½ teaspoon sea salt
- ⅓ cup sofrito
- ½ cup tomato puree
- 1 cup jasmine rice rinsed
- ½ cup green olives whole, pitted
- 2 cups canned green pigeon peas drained and rinsed (15 oz can)
- 1 ¾ cups chicken stock or water
- 1 banana leaf optional
Instructions
- Heat a large and deep frying pan over medium-high heat. Once hot, add 1 tablespoon of achiote oil, cubed pork chops, onion, sazón seasoning, and salt. Fry for 4 to 5 minutes, or until browned on all sides (but not fully cooked).
- Add the sofrito and the tomato puree and stir to combine. Fry for 2 to 3 minutes, stirring often, to bring out the flavours of the sofrito.
- Push the ingredients to one side of the frying pan and add the remaining tablespoon of achiote oil to the pan. Add the rinsed rice and stir to coat in the oil. Fry the rice for 5 minutes, stirring often, so that it toasts and smells nutty. To avoid the pork and other ingredients from burning, you can push that part of the frying pan off the burner slightly so it’s not cooking from underneath as you toast the rice.
- Once toasted, mix the rice together with the rest of the ingredients in the pan. Add the pigeon peas, olives, and chicken stock, then mix to combine. If you have a banana leaf, add it on top of the rice to cover. Bring to a boil, then cover with a lid, reduce the heat to medium-low, and let cook for 20 minutes.
- After 20 minutes, remove the lid from the pan and cook for an additional 3 to 4 minutes uncovered. Gently fluff the rice with a fork, serve immediately and enjoy!