Arroz con Gandules Recipe

  • Yield:

    4 servings

  • Total Time:

    30–40 mins

  • Prep Time:

    5–10 mins

  • Cook Time:

    25–30 mins

Ingredients

  • 1 tablespoon of Mazola® Corn Oil
  • ⅓ cup of sofrito
  • 3 cups of water
  • 1½ teaspoons of sazón seasoning
  • 1 cube of chicken bouillon (or more if needed)
  • ¼ cup of tomato paste
  • 1 teaspoon of oregano
  • ¼ cup of fresh cilantro, chopped (optional)
  • 2–3 bay leaves
  • 2 tablespoons of pimento stuffed olives (optional)
  • 15-ounce can of Pigeon Peas (gandules), drained and rinsed (or 2 cups of fresh or frozen)
  • 2 cups of long grain rice

Instructions

  1. Step 1) Heat your caldero or Dutch oven to medium heat, and add your Mazola® Corn Oil and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
  2. Step 2) Next add in the sazón seasoning, tomato paste and chicken bouillon. Stir to combine.
  3. Step 3) Add in the drained pigeon peas, oregano, bay leaves, and water. Add the cilantro and/or olives, if using.
  4. Step 4) Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
  5. Step 5) Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
  6. Step 6) Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20–25 minutes. The dish is ready when all the liquid absorbed and the grains of rice are fluffy and fully cooked.

Recipe by Dalina Soto of @your.latina.nutritionist

Arroz con Gandules is a flavorful Puerto Rican rice dish made with gandules (pigeon peas), green olives, and sofrito. This recipe is a must-have for everyday meals and special occasions.