Arroz con Gandules is a Puerto Rican rice dish made with long-grain rice, pigeon peas, ham, sofrito, olives, capers, and sazón. Everything cooks together in one pot with tomato sauce and chicken broth for a flavorful rice dish that can be served as a main dish or side.
I wanted an easy way to make this flavorful rice dish at home using ingredients I could find at my local grocery store. I make mine with ham, pigeon peas, sofrito, olives, and sazón, and I like that everything comes together in one pot.
Why I Love Arroz Con Gandules:
About the Ingredients ⭐
- Ham Steak: Adds smoky, savory flavor and makes the rice hearty enough to serve as a main dish.
- Olive Oil: Used to sauté the garlic and ham before adding the remaining ingredients.
- Garlic: Adds fresh savory flavor to the base of the dish.
- Sofrito: I use a red tomato-based sofrito to add flavor without having to chop several vegetables and herbs.
- Long-Grain Rice: Cooks directly in the seasoned broth and absorbs all the flavors as it simmers.
- Sazón: Culantro and achiote sazón adds seasoning along with the characteristic color of the rice.
- Olives with Pimentos: Add a salty, briny flavor throughout the rice. Use them whole or sliced.
- Pigeon Peas (Gandules): The signature ingredient in Arroz con Gandules. Canned gandules make this recipe quick and easy.
- Chicken Broth: Provides the cooking liquid for the rice while adding more flavor than water.
- Bay Leaves: Simmer with the rice to add subtle savory flavor.
- Tomato Sauce: Adds tomato flavor and color to the seasoned rice.
Be sure to check out the full recipe and ingredient list below
How To Make Arroz Con Gandules
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
- Add the diced ham steak and ham bone. Cook for 4–5 minutes, stirring the diced ham occasionally.
- Stir in the sofrito and tomato sauce. Cook for 1–2 minutes.
- Add the pigeon peas, olives, and capers. Stir to combine.
- Pour in the chicken broth and stir in the sazón.
- Add the long-grain rice and bay leaves. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover.
- Simmer for 15–20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from the heat and let the rice rest, covered, for 5 minutes.
- Remove the ham bone and bay leaves, then fluff the rice with a fork and serve.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful 💙
- Use a pot with a tight-fitting lid: Keeping the steam trapped inside helps the rice cook evenly.
- Don’t skip the ham bone: It adds extra smoky, savory flavor while the rice cooks. Remove it before serving.
- Drain the pigeon peas: Drain the canned gandules before adding them so you don’t add extra liquid to the rice.
- Leave the rice alone while it cooks: Once the pot is covered and the heat is reduced, avoid repeatedly stirring or lifting the lid. This helps keep the rice from becoming gummy.
- Let the rice rest: Once it’s finished cooking, leave it covered and off the heat for about 5 minutes, then remove the bay leaves and ham bone and fluff the rice with a fork.
Frequently Asked Questions
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Arroz con Gandules recipe
Arroz con Gandules with rice, pigeon peas, ham, sofrito, olives, and sazón cooked together in one pot.
Ingredients
- 1 pound ham steak
- 1 ham bone
- 1/4 cup olive oil
- 3 cloves garlic
- 1/4 cup sofrito ( I used the red tomato base)
- 2 cups long grain rice
- 2 packets Goya Sazon culantro y achiote 1.4 oz
- 8 oz olives with pimentos sliced or whole
- 15 oz can pigeon peas or grandules
- 3 cups chicken broth ( I used better than bouillon)
- 3 bay leaves
- 8 oz tomato sauce
- 1/4 cup capers
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
- Add the diced ham steak and ham bone. Cook for 4–5 minutes, stirring the diced ham occasionally.
- Stir in the sofrito and tomato sauce. Cook for 1–2 minutes.
- Add the pigeon peas, olives, and capers. Stir to combine.
- Pour in the chicken broth and stir in the sazón.
- Add the long-grain rice and bay leaves. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover.
- Simmer for 15–20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from the heat and let the rice rest, covered, for 5 minutes.
- Remove the ham bone and bay leaves, then fluff the rice with a fork and serve.
Notes
Use a pot with a tight-fitting lid and avoid stirring the rice once it is covered. Let the rice rest for 5 minutes after cooking, then remove the ham bone and bay leaves and fluff with a fork before serving.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 259Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 8gCholesterol: 29mgSodium: 955mgCarbohydrates: 27gFiber: 4gSugar: 2gProtein: 17g
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