Rice W Pigeon Peas / Arroz Con Gandules Recipe

Rinse rice

Place rice in a fine-mesh sieve or bowl and rinse under cold running water until the water runs mostly clear (2–3 minutes). Drain well.

Heat a medium heavy-bottomed pot with a tight-fitting lid over medium heat. Add olive oil and warm for 30 seconds.

Add the chopped onion and diced red bell pepper to the pot. Sauté 4–5 minutes, stirring occasionally, until the onion is translucent and beginning to soften.

Stir in the minced garlic and cook 30–45 seconds more until fragrant, taking care not to burn the garlic.

Add the drained and rinsed pigeon peas, sliced olives, and capers (if using). Stir to combine and warm the peas through for 1–2 minutes.

Stir in the sofrito and tomato sauce. Cook, stirring, 2–3 minutes to let flavors meld and some liquid reduce.

Add adobo seasoning (or cumin + paprika), achiote/annatto if using, black pepper, and salt. Stir to evenly distribute seasonings.

Add the rinsed rice to the pot and stir thoroughly to coat each grain with the sofrito-vegetable mixture. Toast rice 1–2 minutes, stirring constantly to prevent sticking.

Pour in the chicken broth (3.5 cups). Stir once to combine and bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to low so the pot is at a gentle simmer. Cover tightly with the lid and cook undisturbed for 18–20 minutes, or until liquid is absorbed and rice is tender.

After cooking time, remove pot from heat and let sit, covered, for 5–10 minutes to steam. Do not lift the lid during this resting period.

Fluff rice gently with a fork to separate grains and incorporate the pigeon peas and vegetables evenly.

Taste and adjust seasoning with additional salt or pepper if needed. Stir in chopped fresh cilantro.

Serve hot with lime wedges on the side for squeezing over portions. Transfer to a serving bowl and optionally garnish with extra sliced olives or cilantro.