Puerto Rican Arroz con Gandules
A Puerto Rican one-pot rice dish made with medium-grain rice, tender pigeon peas, sofrito, smoked ham, sazón, tomato sauce, olives, and capers.
Equipment
- Fine-mesh sieve
- Measuring cups and spoons
- Cutting board and knife
- 4- to 5-quart wide caldero, Dutch oven, or heavy-bottomed pot with a tight-fitting lid
- Wooden spoon or rice paddle
- Fork
Ingredients
Rice
- 2 cups medium-grain white rice about 13 ounces (370 g)
Sofrito Base
- 2 tablespoons neutral cooking oil such as canola or avocado oil (30 ml)
- 4 ounces fully cooked smoked ham cut into small cubes (115 g)
- ¼ cup Puerto Rican sofrito 60 ml
- ⅓ cup canned tomato sauce 80 ml
Gandules and Seasonings
- 1 packet sazón con culantro y achiote about 1½ teaspoons (6 g)
- ½ teaspoon dried oregano 0.5 g
- 2 tablespoons drained alcaparrado—pimiento-stuffed green olives and capers 30 g
- 1 dried bay leaf
- 1 can green pigeon peas 15 ounces (425 g), drained and rinsed; approximately 8½ ounces (240 g) drained
- 3 cups water 710 ml
- ¼ teaspoon kosher salt 1.5 g, optional and only if needed after tasting
Instructions
Prepare the Rice
- Place the rice in a fine-mesh sieve. Rinse under cool running water, moving the grains with your fingers, until the water changes from cloudy to mostly clear. Drain thoroughly for approximately 5 minutes.
Build the Sofrito Base
- Heat the oil in a 4- to 5-quart caldero or heavy-bottomed pot over medium heat. Add the smoked ham and cook for 3 minutes, stirring occasionally, until the edges begin to brown lightly.
- Add the sofrito and cook for 2 minutes, stirring frequently, until fragrant and some of its moisture has evaporated.
- Stir in the tomato sauce, sazón, oregano, alcaparrado, and bay leaf. Cook for 1 minute.
Add the Gandules and Rice
- Stir in the drained pigeon peas and water. Increase the heat to high and bring the mixture to a full boil, approximately 4 minutes.
- Carefully taste a small spoonful of the cooking liquid after it has boiled. Add the optional ¼ teaspoon kosher salt only if it tastes underseasoned.
- Stir in the drained rice and return the mixture to a steady boil. Reduce the heat to medium-high and cook uncovered for 8–10 minutes. Stir gently once halfway through.
- Continue cooking until most of the liquid is absorbed, the rice is visible above the remaining liquid, and small steam holes appear across the surface.
Steam and Rest
- Fold the rice gently from the outside toward the center one time without scraping the bottom crust into the rice. Shape it into a low mound.
- Cover the pot tightly, reduce the heat to the lowest setting, and cook undisturbed for 20 minutes. Do not lift the lid.
- Remove the pot from the heat and leave it covered for 10 minutes.
- Discard the bay leaf. Gently fluff and fold the rice from the bottom upward. The grains should be tender and separate, with no liquid remaining. Serve warm.
Notes
- Sofrito: Use homemade or store-bought Puerto Rican sofrito. Avoid tomato-heavy Spanish-style sofrito because its flavor is different.
- Rice: Medium-grain rice is recommended. Long-grain rice may require a different amount of liquid.
- Gandules: Fully thawed frozen pigeon peas can replace canned gandules.
- Salt: Sodium varies considerably between brands. Use water instead of salted broth and add salt only after tasting.
- Meatless variation: Omit the smoked ham. Check that the sofrito and sazón are meat-free if preparing a vegetarian or vegan version.
- Family variations: Some Puerto Rican cooks use tocino, bacon, smoked turkey, or salchichón instead of ham. Others cover the rice with a clean banana leaf before steaming.
- Pegao: A thin, crisp layer of toasted rice may form at the bottom of a caldero. It should taste toasted, not burned or bitter.
- Firm rice: If the rice remains firm, sprinkle 2–4 tablespoons of hot water around the inside edge. Cover and steam over low heat for another 5–10 minutes.
- Storage: Refrigerate leftovers in shallow containers within 2 hours. Keep for 3–4 days or freeze for up to 3 months. Reheat to 165°F (74°C), following USDA leftover-safety guidance.