Arroz con Gandules

Name: Arroz con Gandules
Total time: 50 min
Yield: 8
Ingredients: 1 small yellow onion, quartered; 1 red pepper, quartered; 1 green pepper, quartered; 1 Cubanelle pepper, coarsely chopped; 6 large cloves garlic; 1 bunch cilantro, coarsely chopped (about 4 cups); 5 cloves garlic; 3 tbsp. olive oil; 2 tsp. Sazón seasoning; 2 tsp. adobo seasoning; 1 8-ounce can no-salt tomato sauce; 1 15-ounce can pigeon peas; 1 tsp. low-sodium vegetable bouillon base (we used Better Than Bouillon); 2 c. extra-long-grain white rice, rinsed; 2 bay leaves

This fragrant pot of rice and pigeon peas is seasoned with sofrito, sazón, and adobo for deep, savory flavor. It’s a vibrant, comforting staple that will bring everyone to the table.

By Tina MartinezPublished: Feb 6, 2026

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arroz con gandules. latin food. dinnertime meals.

mike garten

Yields:

Total Time:

50 mins

Cal/Serv:

283

A staple of Puerto Rican kitchens, arroz con gandules (rice with pigeon peas) is a dish that carries deep tradition and flavor in every bite. Seasoned with sofrito, Sazón, and adobo, the rice cooks up fragrant, hearty, and vibrant—perfect for bringing people together around the table. Whether served at a holiday feast or a weeknight dinner, it’s a comforting classic that celebrates culture and community.

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Ingredients

Sofrito

1 small yellow onion, quartered
1 red pepper, quartered
1 green pepper, quartered
1 Cubanelle pepper, coarsely chopped
6 large cloves garlic
1 bunch cilantro, coarsely chopped (about 4 cups)

Arroz con gandules

5 cloves garlic
3 Tbsp. olive oil
2 tsp. Sazón seasoning
2 tsp. adobo seasoning
1 8-ounce can no-salt tomato sauce
1 15-ounce can pigeon peas
1 tsp. low-sodium vegetable bouillon base (we used Better Than Bouillon)
2 cups extra-long-grain white rice, rinsed
2 bay leaves

Directions

Sofrito
In food processor, pulse all ingredients until very finely chopped. Set aside 1/4 cup for the arroz and refrigerate remaining in airtight container up to 1 week or freeze up to 3 months.
Arroz con Gandules
1. Step 1Using mortar and pestle, smash garlic until paste forms.
2. Step 2Heat oil in medium Dutch oven on medium. Add sofrito and garlic and cook, stirring occasionally, until most of liquid evaporates, 3 to 4 minutes. Add Sazón and adobo seasonings, stirring to coat in mixture. Stir in tomato sauce and cook, scraping up any browned bits. Add pigeon peas and their liquid, bouillon base, and 1 1/2 cups water.
3. Step 3Bring to a boil, then stir in rice and bay leaves. Simmer vigorously, stirring occasionally until some of liquid has been absorbed, 3 to 5 minutes. Reduce heat, cover, and gently simmer until liquid is absorbed and rice is tender, 20 to 22 minutes. Remove from heat and let steam 10 minutes. Discard bay leaves. Serve immediately or keep warm until ready to serve.

NUTRITIONAL INFORMATION (per serving): About 283 calories, 5.5 g fat (1 g saturated), 0 mg cholesterol, 709 mg sodium, 50 g carbohydrates, 3 g fiber, 1.5 g sugar (0 g added sugar), 6 g protein

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