Arroz con Gandules

Arroz con Gandules is a traditional Puerto Rican dish of rice and pigeon peas cooked with bacon, sofrito, and various spices.

 It is a staple of Puerto Rican cuisine and is often served alongside other traditional dishes like pernil (roast pork) or pollo asado (grilled chicken). It is a delicious, comforting and versatile dish that is enjoyed by many Puerto Rican families.

Here is a simple recipe for making Arroz con Gandules at home:

Ingredients:

  • 2 cups long-grain white rice
  • 1 cup pigeon peas (gandules), drained and rinsed
  • 1/2 cup diced bacon
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced onion
  • 3 cloves of garlic, minced
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1/4 cup olive oil
  • 2 teaspoons sofrito
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 bay leaf

Instructions:

  1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set it aside.
  2. Add the olive oil to the pot and sauté the green bell pepper, onion, and garlic until softened, about 5 minutes.
  3. Stir in the sofrito, salt, oregano, and cumin. Cook for 1-2 minutes until fragrant.
  4. Add the rice and pigeon peas to the pot, and stir to coat with the mixture.
  5. Pour in the chicken broth, tomato sauce and bay leaf, and bring the mixture to a boil.
  6. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  7. Remove the bay leaf and fluff the rice with a fork. Stir in the reserved bacon.
  8. Serve the Arroz con Gandules as a side dish or as a main course, enjoy it with your family and friends.

You can add some extra ingredients like olives, capers, or even some ham, to give it a unique taste. Feel free to adjust the ingredients to your liking and preference.

Tips for preparation of Arroz con Gandules

Here is a simple recipe for making Arroz con Gandules at home:

Ingredients:

  • 2 cups long-grain white rice
  • 1 cup pigeon peas (gandules), drained and rinsed
  • 1/2 cup diced bacon
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced onion
  • 3 cloves of garlic, minced
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1/4 cup olive oil
  • 2 teaspoons sofrito
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 bay leaf

Instructions:

  1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set it aside.
  2. Add the olive oil to the pot and sauté the green bell pepper, onion, and garlic until softened, about 5 minutes.
  3. Stir in the sofrito, salt, oregano, and cumin. Cook for 1-2 minutes until fragrant.
  4. Add the rice and pigeon peas to the pot, and stir to coat with the mixture.
  5. Pour in the chicken broth, tomato sauce and bay leaf, and bring the mixture to a boil.
  6. Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  7. Remove the bay leaf and fluff the rice with a fork. Stir in the reserved bacon.
  8. Serve the Arroz con Gandules as a side dish or as a main course, enjoy it with your family and friends.

You can add some extra ingredients like olives, capers, or even some ham, to give it a unique taste. Feel free to adjust the ingredients to your liking and preference.

Arroz con Gandules serving size

When serving Arroz con Gandules as a side dish, a serving size of 1/2 – 3/4 cup per person is considered appropriate, depending on the size of the main dish. When serving it as a main course, a serving size of 1-1 1/2 cups per person is recommended.

Arroz con Gandules nutrition value

for a standard serving size of 1 cup (about 240ml) made with the recipe provided earlier:

  • Calories: Approximately 400
  • Fat: 20g
  • Saturated Fat: 4g
  • Cholesterol: 20mg
  • Sodium: 730mg
  • Carbohydrates: 43g
  • Fiber: 2g
  • Sugars: 2g
  • Protein: 12g

More Arroz con Gandules types