Sides and Salads
Origin: Taste of the Islands, Puerto Rican
Method: Stove TopJump to Recipe
Puerto Rican Arroz Con Gandules, or Rice With Pigeon Peas, is a traditional Puerto Rican side dish that you will find served with many classic dishes in Puerto Rico such as Smoked Pernil- Puerto Rican Roast Pork Shoulder or stuffed avocados. It is quick and easy to make and works well with any Caribbean dish including our Caribbean Roast Pork Sandwich, Grilled Cubano, and Roasted Chicken and Shrimp Curry Stuffed Coconuts. My wife's favorite is to use it to make an epic rice bowl topped with carnitas, avocados, and spicy salsa.
Making the Puerto Rican Arroz Con Gandules
To make the Puerto Rican Arroz Con Gandules you will need some medium or long grain rice, bacon, sofrito, pigeon peas, and a Sazon packet. You will also need a little butter, cooking oil, and water. In total you should be able to whip this up in under 45 minutes total. You should be able to find all of the ingredients at your local store but the sofrito and Sazon may take a trip to a Latin or Mexican market. You can also buy the sofrito and Sazon packets on Amazon if you need to.
First dice your bacon. Aim for large bacon bit size. We feel that thick sliced bacon works best. Pork lardons also work really well in this dish.
Brown the bacon
Heat the oil over medium heat. Brown the bacon to desired crispiness.
Next, add the sofrito and rice and sauté for 1-2 minutes stirring frequently. Make sure everything is well mixed and toast the rice and sofrito mixture well but do not let it burn.
Add the water, pigeon peas, and sazon packet. Bring the mixture to a boil then reduce to a simmer. Cover and simmer for 30 minutes. Do not disturb the rice while it is cooking.
After 30 minutes remove the lid from the rice. Fluff the rice. Serve warm as part of your favorite Caribbean meal.
Serving the Puerto Rican Arroz Con Gandules
Looking for more great rice dishes from around the globe? Be sure to check out our Flat Top Chicken Fried Rice, Nigerian Party Rice: Wood Fired Jollof Rice, and Caribbean Rice and Beans.
Use extra rice with pigeon peas to make a spicy shrimp and rice bowl with some Caribbean Fire Shrimp or top with some pulled pork.
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Pigeon pea rice
- Cooking Pan
- 2 Cups Medium Grain Rice
- 1 Can Pigeon Peas
- 1 Cup Sofrito
- 4 Slices Thick Cut Bacon
- 4 Cups Water
- 1 Sazon Packet
- 2 Tab Olive oil
- Brown the bacon in the olive oil, over medium heat, to desired crispiness.
- Add the sofrito and rice and sauté for 1-2 minutes stirring frequently.
- Add the water, pigeon peas, and sazon packet. Bring to a boil then reduce to a simmer. Cover and simmer for 30 minutes.
- Fluff the rice and serve warm.
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