Whip up this hearty Puerto Rican dish in less than an hour, with plenty of leftovers for later!
I’m a fan of one-pan meals that pack a protein-filled punch, and this is one of them. My sister-in-law, who is Puerto Rican, taught me how to make this classic dish last summer, and since then, it’s become a family favorite. Arroz con gandules combines fluffy rice and nutty pigeon peas in a well-spiced tomato sauce. Talk about comfort food! This Puerto Rican dish is warm and welcoming, perfect for a cozy family dinner any time of year.
Traditionally, it’s made with pork as well, but this version is 100% plant-based so you can enjoy it with your veggie-loving friends. But don’t worry: even though there’s no meat, there’s still a ton of tantalizing flavors. The mix of spices with a touch of tomato is just enough to put some color in your cheeks, without burning your tongue!
Even for those who haven’t tried Puerto Rican food before, arroz con gandules can be a great place to start. It’s hearty, easy to make, and can be dressed up or down depending on the occasion. Serve with a fresh sprig of cilantro, and you’ve got a simple yet classy Latin American meal.
Is Arroz Con Gandules Healthy?
Arroz con gandules isn’t only flavorful; it’s also agreeable for many kinds of diets. For one thing, this version is completely vegan and gluten-free. To ensure it’s sugar-free, use a tomato sauce that has no added sugar. Pigeon peas are an excellent source of dietary fiber, B vitamins, and minerals such as iron, magnesium, and potassium. For added fiber, you could use brown rice instead of white, though this will mean you’ll need to extend your cook time a little.
Puerto Rico’s National Dish
The history of arroz con gandules is as rich as its flavor! Its origins trace back hundreds of years, influenced by Spanish, African, and Indigenous culinary traditions. Over time, this one-pot dish has evolved into several variations. The most traditional version includes pork, but all share a foundation of similar seasonings, especially earthy achiote and aromatic sofrito.
Though traditionally reserved for special occasions and holidays, arroz con gandules is simple enough to prepare any time of year. Thanks to its bold flavors and straightforward cooking process, it has become a staple not just in Puerto Rico and the Caribbean but also throughout the United States
How do I store leftovers?
Once it’s cooled to room temperature, place leftover arroz con gandules in an airtight container and refrigerate for up to 3 days. Alternatively, you may freeze it in a freezer bag or container for 3 months. Thaw in the fridge overnight and then reheat on the stove with a splash of vegetable broth to keep it moist. Stir occasionally in a pan over medium heat, until it starts to steam.
Serving Suggestions
Turn your meal into a Puerto Rican buffet by serving arroz con gandules alongside Habichuelas Guisadas or Picadillo. Otherwise, pair it with a side of Keto Tortilla Chips and Peach Salsa or toasted Cauliflower Tortillas. You could even skip a side altogether and simply top your bowl of arroz with Salsa Roja, Corn Salsa, or Chunky Guacamole. Whether it’s for lunch or dinner, there are plenty of yummy selections to choose from!
Ingredients
- 2 tablespoons olive oil
- 1/3 cup sofrito
- 1 1/2 teaspoons sazón with achiote
- 1 cup tomato sauce
- 2 cups water
- 15 ounce can pigeon peas gandules, drained and rinsed
- 2 cups long-grain white rice
Instructions
- Heat olive oil in a large pot over medium heat. Add sofrito and sazón, cooking until fragrant.
- Stir in tomato sauce and water, bringing the mixture to a boil.
- Add the rinsed pigeon peas and rice. Reduce heat to low, cover, and simmer for 25 minutes. or until the rice is tender and the liquid is absorbed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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