Tulo

Puerto Rican Rice (Arroz con Gandules)

Sofrito and achiote oil build a deep savory base before the rice ever hits the pot, and cooking the rice covered on low heat without lifting the lid lets steam do the work evenly while a thin crust of toasted rice, called pegao, forms on the bottom.

Prep
15 min
Cook
35 min
Total
50 min
Servings
6

Ingredients

Servings6
  • 2 tablespoons olive oil
  • 1/2 cup sofrito (recao base)
  • 1/4 cup tomato sauce
  • 1 tablespoon achiote (annatto) oil
  • 1 packet sazón packet with culantro and achiote
  • 15 oz can pigeon peas (gandules), drained
  • 2 cups long-grain white rice
  • 3 cups chicken broth or water with bouillon
  • 10 olives pimento-stuffed green olives
  • 1 leaf bay leaf
  • 1 teaspoon salt

Nutrition per serving

Calories
199
Protein
6g
Carbs
26g
Fat
8g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Heat the olive oil and achiote oil together in a heavy pot or caldero over medium heat until the oil turns a deep orange-red, about 1 minute.
  2. 2Add the sofrito and cook, stirring often, for 3-4 minutes until it smells fragrant and most of the raw liquid has cooked off.
  3. 3Stir in the tomato sauce and sazón packet and cook for 2 minutes to deepen the color and toast the seasoning.
  4. 4Add the drained pigeon peas, olives, bay leaf, and salt, and stir to coat everything in the sofrito base.
  5. 5Pour in the broth and bring to a rolling boil over high heat.
  6. 6Stir in the rice, then let the liquid return to a boil until it drops to just level with the top of the rice, about 4-5 minutes.
  7. 7Reduce the heat to low, cover the pot tightly, and cook undisturbed for 20-25 minutes without lifting the lid.
  8. 8Turn off the heat and let the pot sit covered for 5 minutes, then fluff the rice with a fork, scraping up the crisp pegao layer from the bottom to mix in or serve separately.

Tips & variations

  • No fresh sofrito on hand? A jarred version works fine; look for one without added vinegar, which can make the rice gummy.
  • If achiote oil isn't available, use 1 tablespoon regular oil plus 1/2 teaspoon achiote (annatto) powder for a similar color.
  • Swap the pigeon peas for pink beans or chickpeas for a variation closer to arroz con habichuelas.
  • For a smokier version, render a chopped ounce of diced ham or bacon in the pot before adding the sofrito.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a covered skillet over low heat with a splash of water or broth to loosen the grains, or microwave covered with a damp paper towel. The rice also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Rinsing the rice briefly before adding it removes excess surface starch and keeps the grains from clumping together.
  • A well-seasoned caldero or heavy nonstick pot makes it much easier to scrape up an intact layer of pegao without tearing the pot's surface.

FAQ

What are gandules?

Gandules are pigeon peas, a small round legume with an earthy, slightly nutty flavor. Canned pigeon peas, usually found in the Latin foods aisle, are already cooked and just need draining before use.

What is pegao?

Pegao is the thin, toasted crust of rice that forms on the bottom of the pot during the final covered cooking stage. It happens because the rice touching the hot metal dries out and caramelizes while the rice above stays fluffy, and many cooks consider it the best part of the dish.

Can I make this without a sazón packet?

Yes. Substitute 1/2 teaspoon ground annatto, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder, and a pinch of dried oregano and coriander to approximate the packet's flavor.

Why is my rice mushy instead of fluffy?

This usually means too much liquid was used or the lid was lifted and re-covered during cooking, letting steam escape unevenly. Stick to the 1.5:1 liquid-to-rice ratio used here and keep the pot covered for the full cook time.

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